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pin wheel sweet fritters
Rose D'oriente (Italian sweet Fritters, rose-shaped, topped with Vanilla Sugar)
Originated from: Sorrento, Campania
Occasion: Easter
Contributed by: Marisa Pastore (her mother's recipe)

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For dough
2 eggs
3 tablespoons of sugar
2 tablespoons of vegetable oil
Flour, as much as is need to make a soft dough (about 1 cup)
1 teaspoon Magic baking powder
Zest of 1 small lemon, finely grated

Vegetable oil for deep frying

For decoration
Vanilla sugar


o Form a soft dough with the dough ingredients, excluding the finely grated zest of the lemon.

o Once you have a soft dough incorporate the grated zest of the lemon to it.

o Form the dough into a ball.

o On a floured wooden board roll out the ball of dough to about 1/8 of an inch thick.

o Cut strips of dough about 2 inches wide and 26 inches long.

o Form rose-shaped fritters by folding each strip and pinching the dough about every inch or so; then roll the strip of folded dough round itself.

o Heat up oil, but don't make it boil. The fritter should be cooked in medium to low heat, so that it cooks slowly and does not burn.

o Fry each fritter, and remove when golden (Do not let it brown as it will taste burnt). Place on paper towels to usurp excess oil.

o Cool.

o Decorate the fritters with vanilla sugar prior to serving.


This style of fritter is also known in Campania as "Chiacchiere a forma di rose." Photo: Mary Melfi

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