In a large bowl sift the flour with the sugar and a pinch of salt.
Add the soft butter in pieces and work it with the tips of your fingers until you obtain a sandy mixture.
Add the eggs, lemon zest, and the optional liqueur; mix.
Gradually pour in the cold beer and knead until you obtain 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 to 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 to 170-180°C.
Fry a few frappe at a time until golden on both sides, turning them with a skimmer. Drain on paper towels.
Sprinkle the still warm frappe with powdered sugar and serve crispy.
Rolling pin
Frying pot
Skimmer
Bowls
Plastic wrap
Paper towels
Store in an airtight container at room temperature for 1-2 days
Cold beer makes the dough flakier: avoid over-kneading to prevent excessive gluten development. For a lighter version, they can be baked, but the typical crunchiness is achieved through 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 |
