In celebration of Shrove Tuesday, we fried up these simple, yet tasty strips of dough. They are a popular Carnevale treat this time of year and easy to make. Frappe Fritte does not directly translate to English, however fritte indicates that these frappe are fried. The frappe are strips or ribbons of dough, with strikes (cuts ) through the middle.
As far as I can see, they are traditionally cut in rather large pieces. However, it is more difficult to eat them when they are cut to such a long size. With each bite they fall apart and the crumbs multiply. One of the best parts of homemade food, is that you can modify recipes and take your own approach. I would advise cutting the frappe into smaller pieces (about 2x3in). Get creative and cut the dough into any shape you desire. They may take on a personality of their own and change form from your original design, but in the end that will not effect the taste.
Sift over with powdered sugar to sweeten the deal.
Take-Home Tips: While you already have the frying oil heated, make these in conjunction with the bomboloni! See my suggested Order of Operations below for a smooth flow to pair these recipes. Note that we specifically call out canola oil for frying. Canola oil is great for deep frying because it has a higher smoke point – it will take longer than other oils to become smokey.
Scoring: 6 of 10. As they are simple fried trips of dough, they are not bad. They are a little boring, unimpressive, and almost difficult to eat. They do taste good and they are what they are.
Food of the Month 