table talk / By Simona Carini

A Little Carnival Treat

Depending on the size of your kneading board, you may want to cut the dough in half before rolling it. Sprinkle flour as needed to prevent the dough from sticking to the kneading board or to the rolling pin. Roll the dough into a rectangle with a thickness of 2-3 millimeters (1/8” or slightly less). Using the pastry cutter, cut strips of dough. I like to cut shorter strips (1-1.5” x 4-5”) along the periphery, where one side is a bit rounded. I leave these pieces flat. Then I cut longer strips one inch wide and about nine inches long and shape each one into a knot. The dough is pretty resilient, so don’t be afraid of gently pulling the ends to make the knot (which should be lose). A third option I use is to cut wider strips, 2” x 4” and then make a partial cut in the middle, along the longer side. The two flat options are recommended for the frappe you choose to bake.

For the fried version, heat oil in a deep skillet that can withstand high temperature. To check the temperature of the oil, I use my mother’s method of placing a morsel of bread in it and see it sizzle. Have the frappe already cut (and knotted, when applicable). Drop the frappe in the hot oil and watch as bubbles form in the dough. I recommend frying only a few frappe at a time, as they require space to be turned over comfortably and also to keep the temperature of the oil constant. Turn over the frappe with the help of a slotted turner. They are ready when golden in color. Place the drained, hot frappe on a plate lined with absorbent paper and let them cool.

For the baked version, preheat the oven to 350 F and line a cookie sheet with parchment paper. Place the flat frappeover the sheet and bake for 10-12 minutes. Watch them carefully as they can easily burn. Take the cookie sheet out of the oven and let the frappe rest for a few minutes, as they will keep cooking.

Regardless of the cooking method, place the frappe on a platter, sprinkle them generously with powdered sugar and enjoy a little sweet and crispy Carnival feast (no costume required).

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