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Frappe and castagnole fritters |
The reciper for frappe fritters is: mix 200 gms. of flour with 50 gms. of melted butter, 1 eggyolk and 1 whole egg, 100 gms. of sugar and a pinch of salt. Knead the dough and then roll out into a very thin puff pastry. Cuto into long strips tying each strip round into a knot. In orther to get lovely light frappe fry them in lots of hot lard. Then arrange them on a plate and dust with icing sugar. The castagnole fritters are prepared in the following way: mix 200 gms. of flour with 2 eggs, 4 tablespoons of sugar and 50 gms. of melted butter. Blend the ingredients well together and then, to give the castagnole their caracteristic shape of little marbles, pour a teaspoonful of the butter at a time into the frying pan. Try and keep the oil at the right temperature without letting it heat too much |
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back to desserts | ||
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Realization by RomamoR - All rights reserved |
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| fg |
Prohibited the partial reproduction also |
sg |
