Fried Pizzelle: A Perfect Crispy Snack Recipe
Fried pizzelle, also known as pizzelle fritte, are a delightful Italian treat. These golden, crispy, and flavorful pastries are made from a simple dough, deep-fried to perfection, and topped with a fresh tomato sauce, cheese, and basil. It’s a mouthwatering dish that will surely impress your family and friends. Letโs dive into the steps to create this amazing recipe, perfect for any occasion!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Type 0) | 700g |
| Water | 500ml |
| Fresh brewer’s yeast | 4g |
| Fine salt | 20g |
| Peeled tomatoes | 720g |
| Fresh basil | 25 leaves |
| Oregano | To taste |
| Salt | To taste |
| Garlic | 1 clove |
| Extra virgin olive oil | To taste |
| Grana Padano DOP (grated) | 70g |
| Peanut oil (for frying) | To taste |
Preparation Instructions
Step 1: Preparing the Dough
Start by preparing the dough for the pizzelle. Begin by placing a small amount of water (at room temperature) into a small jug. Add the fresh brewerโs yeast and dissolve it by stirring with a teaspoon. Let it rest for a few minutes to activate.
In the meantime, measure out about 30% of the total flour and place it on one side of a large wooden bowl or a flat work surface. Traditionally, a madia (a large wooden bowl) is used to handle dough, as it helps maintain the right temperature for the dough and prevents sticking. If you donโt have one, a glass bowl or similar container will work too.
Now, pour the remaining water into the other half of the bowl, avoiding pouring it directly onto the flour. Add the salt to the water and mix gently until you can no longer feel any grains of salt.
Gradually begin mixing the flour into the water with your hands or a spoon. Add the remaining flour little by little, kneading continuously, until all the flour has been incorporated. If the dough feels too sticky, you can add a little more flour, but be sure not to overdo it.
Step 2: Kneading the Dough
Once all the flour is added, continue kneading the dough for about 10-15 minutes. The goal is to achieve a smooth, elastic dough that is well-mixed and not too sticky. If needed, dust your hands and the surface with a bit of flour to help with the kneading.
Step 3: Letting the Dough Rise
Once the dough is smooth, cover it with a clean, slightly damp towel. Allow it to rise in a warm, draft-free area for at least 4 hours. The dough should double in size during this time.
Step 4: Shaping the Pizzelle
After the dough has risen, itโs time to divide it into smaller portions. Use a dough scraper (or your hands) to cut the dough into portions of about 50g each. With this recipe, you will get approximately 25 portions.
Lightly flour your hands and the work surface, then form each portion of dough into a ball. Fold the edges of each portion underneath to create a smooth, tight ball. Once shaped, cover the dough balls with a dry towel and allow them to rest for another 2 hours.
Step 5: Preparing the Tomato Sauce
While the dough is resting, prepare the fresh tomato sauce. Take the peeled tomatoes (preferably San Marzano) and tear them into small pieces with your hands in a bowl. Transfer the shredded tomatoes into a pan and heat them over medium heat.
Add the crushed garlic and let it cook in the sauce for a few minutes until fragrant. Season the sauce with salt and a pinch of oregano. Let the sauce simmer for about 10-15 minutes, stirring occasionally. The sauce should thicken slightly. Set aside.
Step 6: Frying the Pizzelle
Once the dough balls have risen and the sauce is ready, it’s time to fry the pizzelle. Heat a large pan with peanut oil until it reaches a temperature of around 180ยฐC (355ยฐF). Use a cooking thermometer to ensure the oil is at the right temperature.
Carefully place one dough ball at a time into the hot oil, making sure not to overcrowd the pan. Using a dough scraper, gently flatten each dough ball into a disc shape. Be careful not to press too hard, as you want the dough to remain somewhat puffed up in the center. If needed, you can lightly prick the dough in the center with the tip of the scraper to prevent excessive puffing.
Fry each pizzella for about 2-3 minutes on each side, or until they are golden brown and crispy. Once fried, remove the pizzelle from the oil using a slotted spoon and place them on paper towels to drain excess oil.
Step 7: Assembling the Pizzelle
Now itโs time to assemble the fried pizzelle. Using a spoon, carefully make a small indentation in the center of each pizzelle to create a space for the sauce and toppings. Spoon a little of the tomato sauce into each pizzelle, then top with a sprinkling of grated Grana Padano cheese.
Finally, garnish each pizzella with a few fresh basil leaves. Serve immediately while theyโre still warm and enjoy the crispy, flavorful treat!
Tips and Variations:
- For a slightly different flavor, you can experiment with adding different herbs or spices to the dough, such as a touch of garlic powder or chili flakes.
- If you prefer a lighter version, you can try baking the pizzelle in the oven at 180ยฐC (350ยฐF) for about 10-15 minutes until golden and crispy.
- These pizzelle also pair wonderfully with a variety of toppings. Consider adding fresh mozzarella, a drizzle of olive oil, or even some roasted vegetables.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 4g |
| Carbohydrates | 27g |
| Fat | 8g |
| Saturated Fat | 1g |
| Fiber | 1g |
| Sugars | 3g |
| Sodium | 180mg |
| Cholesterol | 5mg |
Enjoy making these crispy, fried pizzelle, a truly authentic Italian snack that will bring a taste of Italy straight into your kitchen! Perfect for parties, snacks, or a delightful appetizer, these pizzelle are sure to be a hit.
