Ricotta” – “Crispeddi”)
The Crispeddi are made stuffed with anchovies or with ricotta.
In Catania in all the friggitorie, the local fast food restaurants, make the fritters in a salted version served as
appetizer or for a snack and in a sweet version with ricotta cream as a dessert.
The sweet version of the Crispeddi are round shaped and filled with ricotta, sugar, chocolate chips, candied diced
fruits and spices.
This is an easy recipe because the ingredients are few and to prepare and assemble them is easy.
SERVES 8 TO 10
tablespoons of olive oil
teaspoon of sugar
Or buy 2 lb. of
bread dough in your local Italian bakery and knead in 2 tablespoons of oil
large sauté pan with 1 to 2 inch of canola oil or your preferred
oil for frying
In a bowl mix ½ cup of warm water and the yeast. Add the sugar, ½ cup of flour, and mix it well and blend to obtain
soft dough. Should it be too dry add some water, if too watery add flour. Set aside covered in a warm place. After
45 minutes to 1 hour combine risen dough with remaining flour add some lukewarm water, the oil, pinch of salt and
knead to obtain elastic dough similar to the bread dough. Make a ball, cut across to allow to rise, cover and store
in a warm place until it doubles in size, 2 to 3 hours.
When dough is ready split it in 4 pieces. Take one piece at a time, knead it briefly and divide into chunks the
size of a small egg or a scoop of ice cream.
Give to each piece a round shape.
Combine the ricotta, sugar, chocolate chips, candied fruits, vanilla and zest of ½ orange. Should mixture result
too watery add some of your preferred sponge cake or biscuits crumbled to absorb some moisture.
Take a piece of the round Crispeddi flatten it, fill with a teaspoon of ricotta cream, seal and shape like a bread
roll. Place filled Crispeddi on top of a clean kitchen towel, lightly dusted with flour, cover and rest in a warm
place for 1 hour
For frying the Crispeddi use your preferred oil. We suggest canola, peanut or olive oil. Use a deep fryer or a
large sauté pan.
Frying with a sauté pan, cover the bottom of it with 2 inches of oil and fry at a medium heat.
Heat oil to 350 degrees, or until it is hot, before it reaches the smoking point.
Very carefully lower the Crispeddi into the oil, a few at a time, turning them to fry on all sides, until golden
Using a slotted spoon, remove from oil and dry on paper towels.
The ricotta Crispeddi are served dusted with powdered sugar, or warm the honey and combine it with the orange and
lemon juice and drizzle on top of the Crispeddi.