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Frappe di Carnevale

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200 gr Flour
2 eggs
2 fullspoons sugar
1 teaspoon butter
1 teaspoon sambuca
1/2 lemon zest
1/2 orange zest
1 l sunflowers oil

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Frappe di Carnevale

  • Medium





In Italy, after Epiphany begins the Carnival that ends with the day of Lent, 40 days before Easter. I like to start the Carnival tradition with Frappe, easy and delicious sweet and fried strips of dough!


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Pour eggs and sugar in a stand mixer. Whisk the eggs with sugar until they are amalgamated.
Add butter, orange and lemon zest, mix well.
Add sambuca and flour slowly and mix until a dough form.
Pour the dough into the floured bench and knead by hands for a few seconds.
Wrap the dough and leave it to rest for 1 hour.
Take the dough and roll it out to 2 mm thick using a rolling pin (or machine). Cut out irregular strips with a cutter.
In a pan bring the sunflowers oil to 150/ 160 temperature and start to fry frappe until they become golden.
Let Frappe cool on paper towel.
Sprinkle with icing sugar before serving! DELICIOUS!



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