Crispelle

Name: Crispelle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 20
Ingredients: Type 0 flour 2 ½ cups; Water 0.8 cup; Brewer's yeast (or 0.4 oz if fresh) 0.1 oz; Salt 1 ½ tsp; Sugar 1 pinch; Peanut seed oil for frying 4 ¼ cups

it fr es br

187

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 187
Carbohydrates g 11.5
of which sugars g 0.4
Protein g 1.7
Fats g 14.9
of which saturated fat g 2.89
Fiber g 0.5
Sodium mg 155

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Makes: 20 pieces
Cost: Very low
Note plus the rising time for the dough, about 2 hours

PRESENTATION

When you think about Southern Italy, crispelle probably pop into your mind—especially if you’re dreaming of the vibrant streets of Calabria and Sicily. Really good stuff. These tasty bites are often enjoyed at local festivals and are proof of the region’s rich culinary traditions. Picture this: biting into Italian fried dough that’s crispy on the outside and soft on the inside. The crispelle recipe has been handed down through the generations, perfected by the local experts known as crispellai. And in Calabria and Sicily, these are more than just snacks—they’re community staples and stars at street markets.

Typically fried in a ring shape, crispelle are super versatile. Perfect appetizer or quick snack—take your pick. While the traditional version is adored for its simple yet savory flavor, variations are everywhere. In parts of Sicily, you might stumble upon crispelle with anchovies for a salty kick, or ones filled with creamy ricotta for a sweet touch. Honestly, each version adds a unique flair, making it way too tempting to try them all. The Sicilian crispelle often come sprinkled with sugar or drizzled with honey, especially during festive seasons—adding a tasty sweetness to that already delicious dough.

Being at a street fair when these are frying is something else. And the aroma? Hard to resist. Watching the crispellai expertly shape and fry each one is a show not to miss. Across Calabria and Sicily, crispelle variations reflect the local flavors and what's in season. Whether you’re savoring a piece at a festival or grabbing one as Sicilian street food, each bite offers a taste of tradition and a real connection to Italy’s lively culture. So... If you find yourself in Southern Italy, do yourself a favor and indulge in this beloved snack—its tender doughy center, paired with either a salty or sweet kick, is gonna make your taste buds dance for sure.

How to prepare Crispelle

To prepare the fritters, start by sifting the flour into a bowl using a very fine mesh sieve 1. Then pour the flour into a mixer and add the yeast 2. In the meantime, take the sugar. Pour it into a glass container and dissolve it in lukewarm water to allow the sugar to melt 3.

At this point, pour the dissolved sugar into the bowl with flour and yeast 4 and the water, and using a stand mixer with a dough hook, begin to mix all the ingredients, continuing to add water gradually 5 until you achieve a homogeneous mixture where the liquids are absorbed 6.

Then transfer the dough onto a work surface and knead it for at least 10 minutes until it becomes smooth 7. Continue kneading the dough until you can form it into a spherical shape 8. Once you've achieved a smooth dough ball, place it in a lightly floured bowl to prevent sticking, cover it with plastic wrap, and let it rise in a warm, draft-free environment for at least two hours, or until the dough has doubled in size 9.

After the necessary time for rising, take the dough and cut it into small pieces weighing about 0.88-1.06 oz each 10. Oil your hands with 2 tsp of oil 11 so you can shape the dough as desired 12. We recommend a ring shape, taking each piece of dough and piercing the center with your fingers, then expanding it.

Now take a high-sided pot and pour in the vegetable oil, bringing it to a temperature of 356°F. Once the oil reaches 356°F, immerse the prepared fritters 13. Occasionally turn the fritters during frying to ensure even cooking 14. Continue frying until they turn a golden color and achieve a crispy texture 15.

Once fried, use kitchen tongs to place them on absorbent paper to release excess oil 16. Repeat the operation for all the rings you've prepared 17. Once they've released excess oil, salt your fritters to taste and serve immediately 18.

Storage

Fritters are best consumed right after frying.

You can store unfried fritters in the freezer only if you've used all fresh ingredients. When you want to prepare them, immerse them directly in hot oil from frozen.