Italian Frittelle
These easy Frittelle are made with a simple Italian bread dough. Fried until golden then sprinkled with a generous amount of sugar. You are going to wonder where they have been all your life!
Most of the recipes on this blog have in some way been with the help from my mother-in-law from Crepe Cannelloni to a delicious Beef Stew.
Why I am I sharing another bread recipe you ask? Well with great sadness my amazing mother-in-law, Maria passed away last Saturday. She hadn’t been well for the past 4 or 5 years, she suffered from Dementia.
Of course over the last couple of years her health deteriorated and because of it she would suffer chronic Bronchitis. She would take an antibiotic and life would go on.
But this time not even the antibiotic could help and she passed within 24 hours.
She has a special place in my heart, being one of the few who took me under her wing and was always kind and helpful to me, but not only me everyone around her.
She hated drama and would always say if you didn’t get along with someone, there was no need to be rude, just a “Buon Giorno / Buona Sera” was all that was required. Easier said than done sometimes, but not for her.
After thinking about all the wonderful recipes she taught me to make, I think the ones that stand out the most in my mind (believe me it is so hard to decide) the top three would definitely be her Homemade Crepe Cannelloni, Stuffed Sweet Ravioli (although she stuffed hers with a ricotta chocolate chip mixture) and of course these Frittelle.
My kids rate her recipes on how close they are to tasting like hers. Sometimes I am really lucky!
When we would all celebrate Easter together she would usually make her famous homemade bread and of course pizza. Doesn’t matter that we had just consumed a 6 course meal, our mouths were already watering for that fabulous pizza.
And of course she would never use a machine, it was all made by hand, her pasta too! And don’t get me started on her amazing veggie garden.
But this one time she turned to me and asked if I had ever tried a frittella? And of course I hadn’t. When she explained that they were just pieces of the risen dough, deep fried then sprinkled with sugar, I thought “ok, didn’t sound too special to me”.
Although I did have the Italian standing beside me practically drooling and telling me to just wait. I then discovered another Italian treat that proved, that the simple things really are the best. And these are exactly that.
How to make Frittelle
- In order to make them you have to start with a simple Italian yeast bread
- In a small bowl add the water and honey, sprinkle the yeast on top. Let it sit for 5 minutes, then stir to combine.
- In the bowl of the 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, the dough will 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, cover with a clean tea towel and let rise for an hour or two.
- 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 and let rise one hour.
- Make a few scores in the bread and bake.
- Flatten the small dough balls by pulling gently with your fingers to form a flat small circle.
- Deep fry in hot oil, then place on a paper towel lined plate for about 3 seconds, then either sprinkle with sugar or dip both sides in sugar.
- Best eaten warm.
What is the best temperature for deep frying?
Be sure to heat the oil to a temperature of 340F (175C). Try to keep it as close to this temperature as possible.The best oil to use are peanut, sunflower or canola oils.
Lower than this and they will be soggy and not cooked, too high and they will cook too much on the outside and not enough on the inside.
How to know when the dough has risen enough
With your knuckles or a couple of fingers make an indentation in the dough, If the indentation disappears, the dough needs more time to rise. If the dent remains, the bread is ready to bake or move to the second rise.
How to store Frittelle
Because they are fried they should be eaten as soon as they are made. Although the bread can be kept in an airtight bag and will last up to five to six days at room temperature.
More Delicious Bread Recipes
Without Maria sharing her love for cooking, I am pretty sure there would be no An Italian in my Kitchen, she taught me to absolutely adore Italian food and how to make it, I will be forever grateful, so thank you Maria, Rest in Peace, you will be missed!
Italian Frittelle
Ingredients
- 3/4 cup lukewarm water* (175 grams)
- 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!
I am sorry for your lost. I can tell you had a special relationship with her. Thank you for sharing her recipes with us. I am always enjoying authentic Italian recipes after having living in Sicily for 18 months. Italian cooking is the best.
Hi Ellen thanks so much, yes it was special. So glad you like the recipes and enjoyed your stay in Sicily. I agree nothing like Italian cooking!
dear rosemary,
I AM SO SADDENED TO HEAR THAT YOUR MOTHER-IN-LAW HAS PASSED. MY PRAYERS TO YOU AND YOUR FAMILY AND FOR HER TOO.
i SO LOVE AND ENJOY YOUR RECIPES FROM HER. SHE MUST HAVE BEEN AN AMAZING COOK.
THANK YOU SO MUCH,
Hi Judy thanks so much. Glad you enjoy the recipes and yes she sure was an amazing cook.
I am so sorry for your loss. Thank you for sharing her recipe.
Thanks so much Leela.
My condolences on your and your Italian’s loss. Thank you for sharing those amazing pictures of such a kind and wonderful Italian lady!
Thanks so much Jan, glad you like them.
Can’t wait to try all recipes. Miss all old time recipes.
Hi Gail, thanks so much. Let me know how they go.
THis posting is so touching—I too was blessed with a wonderful mother inlaw—-although she did.. not… cook… really…..raised 6 healthy children from boxes, jars, packages, and premade stuff… it can be done. But the memory this post evoked is that my nona would bake bread daily, and when the grand children spent the night, we would come into the kitchen and she would say that she made a mistake! because she didnt measure right, there was too much dough! oh no, she would have to use it up with fritelle! we laughed and ate the sugar dough bliss and hugged our nona.
Hi Marisa, thanks so much, and what a wonderful story and memory your Nonna made for you. And yes frittelle are amazing.
I an so sorry to hear of you mother-in-law’s passing. You are very lucky to have had her to foster your love of Italian food – not just eating but cooking. There is another woman I know – not Italian but married to an Italian – and she also learned from her mother-in-law, lived in Italy for some years, and also has a blog called Italian Food Forever. Again, my condolences. Keep those recipes coming!
P.S. we call these pizzelle and stuff them with tuna salad – with either mayo or Italian style
Hi Pamela, thanks so much and stuffed would be amazing too. And I have heard of Italian Food Forever.
My Mom and Noni made this also. I make it and do a larger piece so it cooks to about 6-7 inches and then top with Pizza toppings as desired. We call it “Fried Pizza” and Christmas Eve have everyone put their own toppings on fried dough and then run under broiler till cheese melts. Delicious individual pizzas.
Thanks Sarah, that sound delicious too.
So very sorry for your loss. I loved your story and photos of your mother in law. My Italian grandmothers were both named Maria. Both immigrated to the U.S. from the small village of Cigliano in the province of Piedmont. Your blog helps me to “visit” Italy and lovingly validates authentic Italian cooking. I received your baking cookbook from my sons for Christmas and will be making your Tiramasu Alla Cioccolato for a birthday celebration this week. Again my deepest sympathies for your loss.
Hi Debbie, thanks so much, she was special. I am so glad I can bring some authentic Italian recipes to you. And let me know how the tiramisu goes.
I’m so sorry to hear about the loss of your mother-in-law. You were lucky to have known her. I’m sure she holds a special place in your heart.
My grandmother made these every time she made bread. We call them pizza frita. They’re sold at all the summer picnics in our area. Some put granulated sugar on them, some put confectioners sugar, but I love them with just a little jam! Every time I see them, I think about my grandmother, Babci.
Hi Julie, thanks so much and yes she does hold a special place in my heart. I bet they are good with jam too.
My Dad was from Calabria, he would make a beef stew with some type of bread that cooked into the stew. To this day it is the best stew I have ever had. We would ask him what made it so great and he would hide a finger and pretend that he lost it in the stew. Family and food….
Hi Susan haha, good story.
I am sorry for your loss. Thank you for sharing these great photos of Maria. I will try this recipe in her honor.
Hi Karrie, thanks so much, she would love that you had tried the recipe.:)
I grew up with this !! Oh so good.
Hi Mary, it is so good.
Very sorry to hear of your loss but it’s great that you have all these wonderful recipes from her, they so often get forgotten when the older generation pass. You’ll have many happy memories, and recipes, to fall back on. Rip Maria
Hi Diana, thanks so much and yes thank goodness I have them and I can share them. Have a great week.
Great story and wonderful recipe s. My mom was also Italian so I ate well. Sorry for your loss as I think of mom whom is gone 10 years.
Hi George, thanks so much. Its so true, my mother has been gone a bit longer and a day doesn’t go by that I don’t think of her too.