Venetian Carnival Fritters (Frappe)

Name: Venetian Carnival Fritters (Frappe)
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 dozen
Cuisine: italian
Ingredients: 6 tablespoons butter or vegetable shortening; 1/4 cup sugar; 2 large eggs; 1/4 cup brandy, grappa or amaretto; 1/2 teaspoon salt; 2 cups all-purpose flour; 3 cups olive oil, for deep frying; Confectioners' sugar, for dusting

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Level: Easy
Total: 1 hr 15 min

Prep: 30 min
Inactive: 30 min
Cook: 15 min

Yield: 6 dozen

Level: Easy
Total: 1 hr 15 min

Prep: 30 min
Inactive: 30 min
Cook: 15 min

Yield: 6 dozen

Ingredients

6 tablespoons butter or vegetable shortening

1/4 cup sugar

2 large eggs

1/4 cup brandy, grappa or amaretto

1/2 teaspoon salt

2 cups all-purpose flour

3 cups olive oil, for deep frying

Confectioners' sugar, for dusting

Directions

Using an electric mixer, beat the butter or shortening and sugar in a large bowl until fluffy. Beat in the egg and the brandy. Beat in the salt. Add the flour and beat until blended. Transfer the dough to a lightly floured work surface and knead until a soft dough forms. Form the dough into a ball. Divide the dough into 4 equal pieces. Shape the dough pieces into balls. Wrap the dough balls with plastic wrap and refrigerate 30 minutes.
Working with 1 dough ball at a time, roll the dough ball into a 12-inch diameter round (the dough should be very thin and almost transparent). Using a fluted pastry cutter, trim the edges to form a square shape. Cut the dough into 1-inch strips. Cut each strip in half crosswise to form 5-inch-long strips. Gently stretch the strip gently so that you have enough dough to tie a bow. Repeat with remaining dough strips. Gather the dough scraps, then reroll and cut them to make additional bowtie pastries.
Line a baking sheet with paper towels. Heat the oil in a large heavy frying pan over medium heat to 375 degrees F. Working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total. Using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil. While still hot, dust the pastries generously with confectioners' sugar and serve.
The pastries can be made 2 days ahead. Store in an airtight container at room temperature.