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Fritters
cullurelli
Cullurelli (Calabrian donut-shaped Christmas Eve fritters made with yeast dough and boiled potatoes)
Originated from: Calabria, Italy
Occasion: Christmas Eve
Contributed by: Taken from an Italian T.V. cooking show

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Ingredients

3 1/2 cups flour
1 package active dry yeast (8 grams)
1 cup lukewarm water
2 teaspoons salt
2 tablespoons olive oil
2 medium-sized potatoes, boiled and mashed

vegetable oil for frying

For dusting
Table sugar or icing sugar



Directions

Proof yeast.

Make a malleable dough with all the ingredients except the potatoes (add more flour if the dough is too sticky, add more water if it is too hard).

Shape the dough into a ball.

Place the dough in a container; cover and let it rest until it doubles in size.

Place the dough on a floured surface and add the boiled and mashed potatoes. Knead the dough, making sure the potatoes are nicely incorporated.

Shape the dough into a ball.

Place the dough in a container; cover and let it rest for about half an hour.

Heat the vegetable oil.

Roll out the dough till it is about 1/4 inch thick.

Using a donut-cutter cut out the cullurelli.

Fry the cullurelli until they are golden brown.

Drain on paper towels.

Cool.

Before serving dust with icing sugar or with regular table sugar.


Notes

Photo: Mary Melfi.

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