Crispy Calabrian Cuddrurieddri Recipe
Perfect Italian Appetizer
Bring a taste of Calabria to your table with these golden, crispy, and utterly irresistible cuddrurieddri. These traditional Italian potato doughnuts, typically served as appetizers, offer a delightful contrast between their crunchy exterior and pillowy soft interior. Follow this step-by-step guide to prepare an authentic Calabrian treat that’s perfect for family gatherings or festive occasions.
Recipe Details
| Category | Appetizer |
|---|---|
| Serves | Makes approximately 15 pieces |
Ingredients
Here’s what you’ll need to make this recipe:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour (00 type) | 1 kg |
| Fresh yeast | 25 g |
| Warm water | 280 g |
| Fine salt | 12 g |
| Sunflower oil | As needed (for frying) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Carbohydrates | 35 g |
| Protein | 4 g |
| Fat | 5 g |
Instructions
Step 1: Prepare the Potatoes
- Begin by boiling the potatoes in a large pot of water. Allow them to cook for approximately 30-40 minutes, depending on their size.
- Once cooked, drain the potatoes and, while still warm, use a potato ricer to mash them into a large mixing bowl. No need to peel the potatoes beforehand—the skin will remain in the ricer.
Step 2: Activate the Yeast
- In a separate bowl, combine warm water and salt, stirring until the salt dissolves.
- Crumble the fresh yeast into the water mixture and stir well to ensure it is completely dissolved.
Step 3: Make the Dough
- Pour the yeast mixture into the bowl of mashed potatoes.
- Add the flour all at once. Begin mixing with your hands until a cohesive dough starts to form.
- Transfer the dough onto a clean, lightly floured surface and knead it thoroughly until the texture is smooth and homogeneous.
Step 4: Portion the Dough
- Using a bench scraper or a knife, divide the dough into approximately 140 g portions.
- Place each portion onto a tray lined with a clean kitchen towel, ensuring there is enough space between them to prevent sticking. Cover the dough portions with another kitchen towel.
Step 5: Shape the Cuddrurieddri
- Heat sunflower oil in a deep frying pan or pot to 170°C (340°F). Use a thermometer to maintain the oil temperature for optimal frying.
- Take one dough portion, and with slightly damp hands, press your fingers into the center to create a hole. Gently stretch the dough into a ring shape.
Step 6: Fry to Perfection
- Carefully lower the shaped doughnut into the hot oil. Use the back of a wooden spoon to widen the hole by swirling it gently in the center.
- Fry for 2-3 minutes, flipping occasionally, until the cuddrurieddri are golden brown and crispy.
- Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
Step 7: Serve and Enjoy
Repeat the process until all the dough portions are fried. Serve the cuddrurieddri warm to enjoy their full flavor and crispiness.
Serving Suggestions
Cuddrurieddri are best enjoyed fresh and warm, perhaps paired with a selection of cured meats, cheeses, or a light marinara dipping sauce. Whether it’s a festive occasion or a casual family meal, these Calabrian favorites are sure to be a hit!
Buon appetito!
