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Frappe (fried dough strips, without yeast, using eggs and flour; sprinkled with icing sugar)
Originated from: Casino, Lazio, Italy
Occasion: Any time
Contributed by: Caterina Sceppatieci

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For dough
6 eggs
Flour as much as is needed

Corn oil for frying

For sprinkling
Vanilla-flavored icing sugar


Beat eggs.

Gradually add enough flour so that you get a hard but malleable dough.

Using a pasta maker, roll out the dough until it is about 1/8 of an inch thick.

Using a serrated pastry cutter cut out strips of dough in various sizes.

Thin long strips (about 22 inches long by 1 inch wide) can be shaped into bows.

Thick rectangular shapes (5 inches by 3 inches) can be fried as they are.

Heat up oil.

Fry a few at a time until the dough is cooked through.

Remove and drain.

Cool (for about 20 minutes).

Sprinkle with vanilla-flavored icing sugar.


The "frappe" shown in this entry were made by Mrs. Caterina Sceppatieci who was selling them at a Montreal church bake sale. Mrs. Sceppatieci indicated that when she was growing up in her home town of Casino in the early 1930s, homemakers only used flour and eggs to make this treat (No sugar or flavoring of any kind was added to the dough). She also indicated that back then "frappe" were not associated with Carnival or Christmas festivities but were done any old time. Photo: Mary Melfi.

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