Crispelle Fried Dough Recipes

CRESPELLE WITH RAISINS

Steps:

• Dissolve 2 tablespoons of sugar into 1 cup of lukewarm water. Add 1 teaspoon of yeast and stir to dissolve. Set aside until yeast mixture starts to foam.
• In a large bowl or container, add the cooled and mashed potatoes, eggs, butter and 1 1/4 tablespoons vegetable oil.
• Add the prepared yeast mixture.
• Add 1 teaspoon salt to the flour and add all of this to the potato mixture.
• Add the raisins if using.
• Mix all the ingredients together to form a dough. While constantly beating the dough with your hands (by grabbing and lifting the dough), add the water a little at a time with your hands to the dough. You want to continue this until you have a very uniform, soft and sticky dough (about 10 minutes) (you may or may not use all of the water to get to this stage).
• Now cover the dough with plastic and let it sit until it has doubled in size.
• Once it has doubled in size, beat it down again then set aside and let it rise to double one more time.
• Measure the oil into a deep frying pan to a depth of about 3 inches. Using a deep fry thermometer, heat the oil to 350 degrees F
• Dip your hands into a separate bowl of room temperature oil before grabbing a small quantity of dough, stretch it out slightly and very carefully place into the hot oil. Turn the crespelle a couple of times and cook until they are deep golden in colour and have puffed up (this will take about 2 minutes). Cook only 3 or 4 at a time depending on the size of the crespelle and the size of the pan.
• Once they are cooked, remove them with a slotted spoon, letting any oil drain back into the pan, then place them onto a paper towel lined pan.
• While still warm, roll them in sugar (to your liking) and place in a platter for serving.

CARTELLATE AL VINCOTTO

Steps:

• In a saucepan, heat the oil and orange peel over low heat. Do not let it fry. Remove the orange peels after a few minutes.
• Place the flour on a flat surface, pile the flour into a mound. Make a well in the center of the mound and slowly add the lukewarm oil. Mix.
• Form a nice uniform and homogeneous ball by carefully working the flour and oil together.
• Separately, dissolve the baking powder in the wine in a bowl. Slowly incorporate the wine into the flour, then add the sugar and finally the salt. Work everything well in order to obtain a smooth, homogeneous dough.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.
• After resting, divide the dough in half and begin flattening the dough into thin layers.
• Roll out the dough until it is very thin with the help of a pasta machine, starting with the thickest setting. Roll out the dough several times. Change the thickness by gradually bringing the wheel of the machine to the penultimate notch.
• Use a serrated wheel to cut strips of about 25 cm by 4 cm. Then fold each strip lengthwise and form small pockets by pinching the dough together at regular intervals.
• Roll each strip into a rosette, pinching the edges to help it hold together.
• Let the cartellate rest on parchment paper overnight, or at least 5 hours.

CRISPELLE (FRIED DOUGH)

Steps:

• Make a well in the flour and add eggs one at a time roll into a smooth ball. Cut dough into 4 pieces. Roll each piece to 1/4" thickness.Cut dough into strips 3 to 4" long with a fluted pastry wheel. Fry in hot oil, do not crowd. Fry until brown in hot oil and then drain them on a brown paper bag. Sprinkle with powdered sugar or drizzle with honey. Manja!

ZEPPOLE WITH ANCHOVY

Steps:

• Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
• Yield: 16 zeppole.
• Prep Time: 2 hours 30 minutes.
• Cooking Time: 20 minutes.