Fried Canederli (Canederli Pressati)
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
4
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Calories
628 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Fried Canederli (Canederli Pressati)
Description
This recipe starts with bread having crusts removed and cut into cubes, soaked in a mixture of milk and beaten eggs. Onion is sautéed in butter until translucent and added to the bread mixture along with flour, chopped parsley, chives, and small cubes of Italian mountain cheese such as fontina. The mixture rests briefly to absorb moisture and bind.
Using wet hands, the mixture is formed into balls about 5-7cm across, then rolled in flour and gently pressed into thick patties. These are fried in butter until they develop a golden-brown crust. Canederli Pressati are known for a soft, yielding interior combined with a crisp exterior from frying.
They are traditionally served in broth or alongside accompaniments like fried onion rings or cabbage salad, which add additional textures and flavors. Variations in cheese used influence the dish's character, with regional alpine cheeses providing distinctive tastes.
The recipe yields 8-12 pieces depending on size. They can be eaten alone or incorporated into meals where their mild savory flavor complements other dishes.
Ingredients
For the canederli
- 9 oz bread crusts removed and cut into cubes, stale, 250g
- 3.25 floz milk full fat and tepid, fresh, 100ml
- 3 egg large
- 1-2 oz Italian 00 flour or all-purpose flour. For canederli and dusting, 20-40g
- 7 oz Italian mountain cheese cubed. I used fontina (see notes, 200g
- 1 onion
- 2 prigs parsley chopped, fresh
- chive chopped. For canederli and serving, fresh
- salt
- black pepper freshly ground
For cooking and serving
- 8.5 cups broth chicken, vegetable or beef homemade or store bought, 2lt
- 2.5 oz butter ⅓ to fry onions and ⅔ for canederli, 75g
Instructions
Prepare the ingredients.
- Peel and finely chop the onion. Remove crusts from the bread and cut into cubes. Cut the cheese into very small cubes or grate it. Wash and chop the parsley and chives. Break the eggs into a bowl and beat them.
- The next step is to fry the onion in butter until it’s soft and translucent. Then set it aside to cool.
Make the canederli mixture.
- Next, put the bread cubes into a large bowl, mix the eggs with the milk and pour over the bread. Then add cooked onions, then the flour, parsley and chives. Mix everything together gently and add the small cheese cubes. Mix again. Allow the mixture to rest for ten minutes.
Form your canederli.
- Once the canederli mixture has rested use wet hands to form balls about 5-7cm (2-3ins) in diameter. If the mixture is too wet add a little flour or breadcrumbs. Roll the canederli balls in a little flour and then press them with your hands to flatten slightly. They will look like thick patties or fritters. Place the ready canederli only a lightly floured surface while you make the rest.
Cook and serve your fried canederli.
- When you have made all the canederli, put the broth on to heat and melt butter in a frying pan. Fry the canederli in the butter until they have browned on both sides. You may have to do this in batches. Place the ready fried canederli on a plate covered with kitchen paper until you have fried them all.
- Bring the broth to a simmer and cook the canederli in the broth for 8-10 minutes. You may have to do them in batches. Then serve your canederli with some broth or remove them from the broth and serve with melted butter or a salad.
Notes
- Canederli Pressati are traditionally served with fried onion rings or cabbage salad to complement their texture and flavor.
- Italian mountain cheeses such as fontina, Asiago, Bitto, Montasio, Emmenthal, or Swiss Gruyère work well; the original uses Tyrolean grey cheese (graukäse) when available.
- Nutritional info given refers only to the fried canederli without broth.
- The recipe makes roughly 8–12 fried canederli depending on the size formed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 1624mg | 68% |
| Potassium | 264mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 2265IU | 45% |
| Vitamin C | 3mg | 3% |
| Calcium | 491mg | 49% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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