Frappe
These are typical Italian Carnival Sweet Fritters, they are everywhere in Italy at this time of the year.
Crispy but light and no greasy at all thanks to alcohol added in.
I call them “frappe” but depending on what town you are in Italy, they’re called with different names: Crostoli… or Chiacchiere, Sfrappole, Cenci, Galani, Bugie… even their form is different, depending on what place in italy they are made, some are squared, irregular-shaped or thin rectangular sheets and then twisted as ribbons or kept flat, then deep-fried and sprinkled with powdered sugar or drizzled with melted chocolate.
Ingredients list:
* 200g (1 1/4cups) strong flour
* 50g (1/3cup) (2oz) (7oz) flour
* 30g (2 tbsps) (1oz) butter
* 30g (1/8 cup) (1oz) sugar
* 2 tbsps anisette liqueur or rum, Marsala wine, limoncello liqueur, white wine or …… your favourite liqueur
* 2 eggs
* 1 pinch of salt
* Vanilla flavour (optional)
* Lemon zest (optional)
* Oil to fry