Frappe (Italian Fried Dough Ribbons)

2 cups flour,

Grated peel of half a lemon


1 whole egg + 2 egg yolks,

¼ cup butter, soft,

1/3 cup sugar,

½ cup
white wine (or a combination of white wine, brandy, rum or vermouth; really, any of these will be good)

Vegetable oil for deep-frying

Powdered sugar for top


Place flour in a bowl, make well in center, add eggs, and beat lightly with a fork.  Add sugar, grated lemon peel, pieces of butter, wine (or other).  Mix well into a soft dough .  Shape dough into 2 patties, wrap in plastic and refrigerate.

Roll out one of the patties on a large board, about 1/8-inch thick.  Cut into strips with a pastry wheel, about ¾-inch wide.  Take each long strip, knot lightly and drop into hot oil (I use an electric fryer).  They turn golden almost immediately.  Turn them, to brown other side.  They cook quickly.  Drain on paper towels.

Repeat with other dough patty.

Serve generously sprinkled with powdered sugar.  Best eaten right away.

Note: You could use the food processor, but it’s not worth all the cleaning up of sharp parts afterwards.  So much easier – and more satisfying – to make dough by hand.