Italian Frittelle
User Reviews
5
Italian Frittelle
Description
Italian Frittelle start by activating active dry yeast in lukewarm water sweetened with honey. Flour and salt create the base which is mixed and kneaded with the yeast mixture until the dough becomes smooth, elastic, and pulls away from the bowl’s sides. After resting in an oiled bowl covered with a towel to rise in a warm, draft-free place for about an hour or until the dough holds a finger indentation, it is shaped into portions including small balls and a loaf. This preparation reflects traditional methods to yield a tender and airy base typically used for fried fritters or soft bread.
The dough’s mild seasoning and elastic texture make it well-suited for frying into light, fluffy fritters, often sweetened or dusted with sugar later. This dough can also be baked as bread or rolls, given its gentle rise and tender crumb. The process relies on timing to ensure the yeast has sufficiently risen the dough before cooking.
Proper dough rising is crucial: the indentation test helps ensure readiness, as the dough should retain a gentle dent before proceeding. The dough’s flexibility lets cooks shape it for various uses, and the recipe’s inclusion of optional granulated sugar after baking hints at finishing touches to suit taste.
Ingredients
- 3/4 cup water 175 grams, lukewarm
- 1/2 teaspoon honey
- 1 teaspoon active dry yeast (3 grams)
- 2 cups all-purpose flour 250 grams
- 3/4 teaspoon salt
*lukewarm water temperature is 100-1051F (38-40C)
EXTRAS
- 2-3 tablespoons granulated sugar more or less
Instructions
- In a small bowl add the water and honey and mix, sprinkle the yeast on top. Let it sit for 5 minutes, then stir to combine.
- In the bowl of the stand up mixer whisk together the flour and salt. Make a well in the middle and add the yeast mixture. Start to knead for about 5 minutes at speed #2, the dough should be smooth and elastic and pull away from the sides of the bowl.
- Move the dough to a lightly floured flat surface and knead a few times into a ball. Place the dough in a lightly oiled bowl, make sure to roll the dough in the oiled bowl so that is lightly covered in oil. Cover the bowl with a clean tea towel, place it in a warm draft free area and let it rise for an hour or two. If the room is warm enough an hour should do.
- I divided the dough into two parts*, 2/3 I made into a small loaf of bread and 1/3 I divided into 3 parts which I shaped into 3 small balls. Place the loaf and small dough balls on a parchment paper lined cookie sheet, cover again with the tea towel and let rise one hour.
*You could make all frittelle which would probably make about 12, or you could use the dough to make pizza.
FOR THE FRITTELLE
- In a medium size pot add about 2-3 inches of oil, heat to 340F (175C) then add the frittelle one at a time (depending on the size of your pot). Fry for about 2 minutes on each side turning a couple of times until golden. Remove with a slotted spoon to a paper towel lined plate, leave for a few seconds then either sprinkle with sugar or dip in sugar. Eat immediately. Enjoy!
FOR THE BREAD
- Pre-heat the oven to 400F (200C). Place a pan of water on the bottom of the stove. Score the bread a few time then bake the bread for about 30-35 minutes. Check to make sure it is done by tapping on the bottom, if it sounds hollow it is done. You could also use a long wooden stick to check for doneness. Immediately move the baked bread to a wire rack to cool. Enjoy!
FOR THE PIZZA
- Pre-heat oven to 450F (250C). Top the dough with desired toppings and bake for about 15 minutes. Enjoy!
Notes
- Use the finger indentation test to check if the dough has risen enough; the dough should hold the dent without it disappearing immediately.
- Make sure to let the dough rise in a warm, draft-free location to encourage proper fermentation.
- This dough can be divided and shaped into fritters or small loaves depending on your desired use.
- Adjust sweetness by adding granulated sugar after frying or baking to suit taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12frittelle
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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