Italian Culinary Trips: Recipe for Frappe for Carnevale

Instructions

1. Mix the dry ingredients in a bowl or in a food processor. Add the butter and egg and pulse or mix thoroughly, then add the vodka and water until the dough comes together (you may need more water). The dough should not be sticky, but should be soft.
2. Knead the dough until smooth and elastic. Refrigerate 30 minutes, covered.
3. Divide the dough into smaller pieces, then roll the pieces thinly either by hand or in a pasta machine. (The dough should be almost transparent). Use a pastry cutter or knife to cut the dough into strips 1 inch wide and about 5 inches long.
4. Some of the strips you can leave as they are, some you can knot. For others you can cut a diagonal cut in the middle of the strip, then pull one end through the other to form one of the classic shapes. There is really no wrong way to do it!
5. Heat the frying oil in a heavy pan on medium heat to around 200 degrees C (375 F). (Do not let the oil get too hot). Fry the frappe in batches until they puff and become golden, rotating them once during frying. This will only take a couple minutes total.
6. Drain on paper towels, being careful not to overcrowd them, and while still hot dust them generously with confectioner’s sugar.