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Ricotta Frappe for Carnival!

-1Many of you are preparing for your Superbowl party, but we here in Italy are in the midst of the Carnevale season, which means we eat a lot of fried sweet dough (there is always an excuse!)!

Here is a recipe for Frappe aka Chiacchiere, which, with the addition of ricotta cheese, turn out like the lightest most fluffiest funnel cake you have ever eaten.  Try them as they are very easy to make!

Frappe alla Ricotta

  • 500g flour (about 1 lb)
  • 15 g brewers yeast (a little more than half a cube), dissolved in 25 ml warm water
  • 25g (2 Tbs) butter, melted
  • 120g (1/3 cup) ricotta, well drained
  • 2 heaping Tbs sugar
  • pinch salt
  • zest of half a lemon
  • 1 Tbs MistrĂ  or anise flavored liquor
  • 125 ml milk, just warmed
  • 1 liter sunflower seed or peanut oil for frying
  • 1/4 cup of warmed honey
  • powdered sugar
  1. In a standing mixer fitted with the dough hook (or just mix very well by hand), add flour, yeast with water, melted butter, ricotta, sugar.
  2. Mix well on low speed for a few minutes
  3.  Add salt, zest, mistra, mix well.
  4. Slowly add milk, mix well for a few minutes.
  5. Turn dough out onto a wooden cutting board and knead with your hands for a few minutes.
  6. The dough should be soft and pliable and not too sticky.
  7. Place the dough in large bowl, cover with plastic wrap or a towel and let rise in a warm place for about 1 1/2 - 2 hours.
  8. Once risen, turn out the dough onto a large wooden cutting board and roll out with a rolling pin until the dough is about 2-3 mm - the thinner the better
  9. Cut into strips about 2 cm x 8 cm
  10. Twist the strips into any shape you like
  11. Meanwhile heat the oil in a wok (gives you depth and surface area) - you are deep frying.
  12. When the oil is hot, drop in the frappe, 4 or 5 at a time, they will puff up.
  13. The oil should be over medium heat. Hot enough that the frappe float immediately the oil bubbles, but not so hot that they burn.
  14. When they have browned on one side, turn them over and fry until the bubbles diminish.
  15. Drain on paper towels
  16. Drizzle with warmed honey and sprinkle with powdered sugar

For my Castagnole recipe (another Carnevale treat) read my post Lolita's Carnevale.

 

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