This frappe recipe is ideal for comparison with that of fried love knots. There is a distinct difference in texture due to the absence of eggs. This fried pastry is crunchier than Cenci alla Fiorentina.
Place all purpose flour in a mound and make a well in the center. Add salt, sugar, softened butter, and white wine.
Start mixing all ingredients together to form dough. I find that my fingers are the best utensils in this case.
Knead dough until it is smooth. Then roll it out to about 1/8-inch thick.
Cut into strips 1 ½ inches x 6 inches. Make a single knot in the center of each strip.
Heat frying oil to 375 degree F. or until a piece of dough frizzles and blisters immediately on contact.
Fry a few knotted strips at a time. When they are golden on one side, turn them over immediately. They fry very quickly.
Remove with a slotted spoon and drain them on paper towels.
Sprinkle with confectioners’ sugar or colored sugar. You can also drizzle warm honey on frappe. Serve warm or cold.
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