Ingredients:
300 gr flour 00
1 small egg
1 large yolk
18 gr butter
30 gr granulated sugar
1 gr salt
105 gr milk
FOR FRYING:
q.s. peanut oil
TO DECORATE:
q.s. granulated sugar
Chiacchere | Frappe | Bugie Recipe:
Place the flour in a bowl, creating the classic hole in the center, then add all the ingredients: the whole egg, the egg yolks, the sugar, the salt, the butter, and with a spoon begin to mix the ingredients starting from the center of the fountain slowly collecting the flour along the edges. Then pour in the milk a little at a time and mix all the ingredients well.
Then continue to knead the mixture with your wrists and knuckles, turning it over on itself for about 10 minutes until it is perfectly smooth, homogeneous, and elastic. Finally form a ball, cover it with cling film and let it rest for about 1 hour at room temperature.
After this time, take the dough back and divide it into 2 parts, then roll out each piece with a rolling pin on the lightly floured work surface until you obtain a thin, almost transparent sheet.
With a pasta cutter, cut out many rectangular strips, making two central cuts parallel to the long side on each one. Meanwhile, heat the oil in a pan bringing it to a temperature of 170 ° C. As soon as the oil has reached the right temperature, dip the frappe in it, 2 or 3 at a time, and cook for about 1 minute and a half, turning them on both sides until golden.
As soon as they come out of the oil, drain them with tongs transfer them to a tray and sprinkle them with plenty of granulated sugar. Happy Carnival!