Honey and lemon frappe

Honey and lemon frappe

Elena Raymond

 

Time of realization: 1 hour + rest
Degree of difficulty (1 to 5): 1

Ingredients
500 g of 00 flour
60 g of sugar
30 g of lard and 30 g of butter (or 60 g of lard or 60 g of butter)
3 eggs
90 g of marsala
grated zest of 1 organic orange
grated zest of 1 organic lemon
vanilla
1 pinch of salt
peanut oil for frying (about 1 liter) in the absence of sunflower oil

To decorate
2-3 generous spoons of acacia or wildflower honey
grated zest of one lemon
2 tablespoons of lemon juice

or in the classic version

icing sugar

Method
Sift the flour into a large bowl and add the granulated sugar, lard and butter previously softened. In a separate bowl, beat the eggs with a pinch of salt and pour them over the flour. Mix coarsely and add the Marsala, the lemon zest and the finely grated orange. Knead by hand and knead the dough on a pastry board until you get a smooth and firm dough, form a ball and wrap it in cling film and let it rest for an hour at room temperature.

The rest of the dough serves to facilitate the "drawing", to form the thin layer of dough, but once it is thinly spread it must be fried immediately to let the bubbles develop.

After the time has elapsed, you can proceed to roll the pasta by hand or with the pasta machine, as I did.
The pasta: divide the dough into several parts and gradually roll out the dough, until you reach the penultimate or last notch. It depends how thin you want them, I prefer them very thin enough to lightly chop the pasta even by hand. Cut out rectangles as desired with the help of a knurled pastry cutter.

You can pierce the dough before frying (or your chatter will become a single giant bubble) and above all fry in several moments, to prevent the dough from drying out.

Place a large, high pan on the heat, pour in the oil, the temperature must reach 175 ° -180 ° C, and fry a few pieces at a time. Oil is very important, peanut or sunflower oil gives lightness to frying.
The ideal temperature is 176 ° C, it is important to fry for a few seconds, on both sides until a slightly amber color is obtained. The pastry is very thin so the chiacchiere will cook in seconds.

Drain them with a slotted spoon and place them on a tray lined with kitchen paper, so as to absorb excess oil.

Serve in the classic version with a generous sprinkling of sugar or as I did, flavoring them with lemon honey. In a saucepan, heat a few tablespoons of honey with 2 tablespoons of lemon juice and the grated rind of an organic lemon, mix well and when just warm, decorate the frappe and enjoy them in this delicious version.