In a large bowl, sift the flour with the sugar and a pinch of salt.
Add the soft butter in pieces and work with your fingertips until you obtain a sandy mixture.
Add the eggs, lemon zest, and liqueur if desired; mix well.
Gradually pour in the cold beer and knead until you have a smooth and homogeneous dough (not too sticky). If necessary, add a little flour.
Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Roll out the dough on a lightly floured surface with a rolling pin until you have a very thin thickness (2-3 mm).
Cut the dough into strips or diamonds and make a central cut if you want the classic shape of the frappe.
Heat plenty of seed oil in a large pot at 170-180°C.
Fry a few frappe at a time until golden brown on both sides, turning them with a slotted spoon. Drain on paper towels.
Sprinkle the still warm frappe with powdered sugar and serve crispy.
Rolling pin
Frying pot
Slotted spoon
Bowls
Plastic wrap
Paper towels
Store in an airtight container at room temperature for 1-2 days
The cold beer makes the dough crisper: avoid over-kneading to prevent excessive gluten development. For a lighter version, you can bake them, but the typical crunchiness is achieved by frying.
Italy, Toscana
| Energy (kcal) | 537.03 |
| Carbohydrates (g) | 12.63 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 52.05 |
| of which Saturates (g) | 7.66 |
| Protein (g) | 2.98 |
| Fiber (g) | 0.42 |
| Sale (g) | 0.01 |
