ITALIAN PIZZA FRITTA FRIED DOUGH
This is a popular Italian dessert called Pizza Fritta or Zeppole. Actually, throughout every Region in Italian, it may have a different name. Simply, it's a pizza dough fried and then coated in sugar.
Provided by Claudia Lamascolo
Categories pizza, dough, how to make fried dough, dessert,
Time 40m
Number Of Ingredients 5
Steps:
- Mix until dough forms a smooth dough and if still sticky add a little more flour by a tablespoon at a time.
- Place in a bowl, cover with a towel that has been dampened and wait until double in size as it rises.
- Stretch out around two tablespoons of dough into a circle poking a hole in the center like a doughnut or shape into small round balls.
- . Place on a cookie sheet, lined with floured parchment paper.
- In the meantime, heat the oil in a fry pan, on medium-low heat.
- Place a little piece of dough, (the size of a dime) in the oil to see if it sizzles and it hot enough.
- Place the stretched out the dough or dough balls, into the oil and fry on both sides until golden brown.
- Take out of oil when done, place on paper towels to drain oil.
- Sprinkle with regular white sugar, powdered sugar or flavored sugar such as cinnamon and sugar.
Nutrition Facts : Calories 179, Fat 22, SaturatedFat 6, Carbohydrate 22, Sugar 6
TORTA FRITA (URUGUAYAN FRIED SWEET BREAD)
Torta frita criolla. A crispy fried dough, tossed in sugar, and served with mate for an afternoon snack.
Provided by Lizet Bowen
Categories Appetizers and Snacks
Time 56m
Number Of Ingredients 7
Steps:
- In a big bowl, add flour, salt, baking powder, and beef tallow. Use a pastry cutter or 2 knives to cut the fat into the flour. (Alternately, mix the ingredients together in a stand mixer, with a dough hook.)
- Add water and mix with a wooden spoon until the dough comes together. Knead it for a couple of minutes. Cover it and let it rest for 10 minutes.
- After resting, knead the dough for 5 minutes, or until soft.
- Separate the dough into 8 portions. Roll each portion between the palm of your hand and a flat surface to create a ball. Cover with a slightly damp kitchen towel and let them rest for 10 minutes.
- In a deep and wide pot, heat the oil to 375F, over medium-low heat.
- After the last resting of the dough, you should be able to stretch the dough by hand into about a 7 inch circle. If this is not possible, just flour a flat surface, and use a rolling pin to make a 7-inch circle. Cut a line in the middle.
- Fry the breads, one at a time. Fry for a few seconds and then flip. Let it brown on that side, then flip again and brown the other side.
- Remove from the oil and place on paper towels. Repeat with the remaining dough.
- Dust with sugar and serve. (Best served immediately.)
Nutrition Facts : Calories 440 calories, ServingSize 1 torta
TORTA FRITTA (FRIED DOUGH ITALIAN STYLE)
This tasty snack is nice on its own, but even better with a selection of salamis, sliced cured meats, such as prosciutto, salame di Felino, culatello and coppa, or jams and jellies.This is very similar to a dish from Emilia Romagna called gnoccho. Time does not include proofing time.
Provided by Member 610488
Categories Yeast Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat.
- In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form.
- Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes.
- Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes.
- Punch down dough and turn out onto a lightly-floured surface. Roll out to a ¼ inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece.
- Fill a deep saucepan with 1½ inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 1½ minutes total.
- Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately.
Nutrition Facts : Calories 458.2, Fat 4.3, SaturatedFat 1, Cholesterol 2.7, Sodium 304.7, Carbohydrate 89.3, Fiber 3.4, Sugar 1.7, Protein 13.3
ZEPPOLI (ITALIAN FRIED BREAD DOUGH )
Make and share this Zeppoli (Italian Fried Bread Dough ) recipe from Food.com.
Provided by Poppy
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan to 375°F (119°C).
- In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
- Stir the remaining 1/2 cup water into the bowl.
- Add flour, beating vigorously until a soft dough forms.
- Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
- Place dough in a greased bowl, and turn to coat the surface.
- Cover with a damp cloth.
- Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
- Fry golf ball sizes of dough in batches until golden brown.
- Drain on paper towels.
- Sprinkle with confectioners' sugar, and eat while still hot.
PIZZA FRITTA - ITALIAN FRIED PIZZA
This Italian pizza fritta recipe is ready in 10 minutes, thanks to its super fast, crispy fried pizza dough! No baking required, simply layer your epic fried pizza with our quick pizza sauce, melty mozzarella and fresh basil for a quick snack or easy dinner.
Provided by Wandercooks
Time 10m
Number Of Ingredients 8
Steps:
- Heat up the passata in a small saucepan along with the garlic and olive oil. Simmer for a few minutes for the flavours to infuse, then switch off the heat. Note: Skip this step if you want to use plain passata.
- Sprinkle flour over a clean work surface and your fingers, then portion out pizza dough into pieces roughly the size of your fist. Flatten and stretch the dough out into rough circles around 1 cm / 0.4 inch thick and 10-15 cm / 4-6 inch wide.
- Pour vegetable oil into a small frying pan until it's just covering the bottom of the pan by about 0.5 cm / 0.2 inch. Heat through. Test with a wooden chopstick or toothpick and when bubbles form on the tip, it's ready to start frying.
- Stretch each piece of dough out again just before cooking so it cooks evenly. Fry each piece separately for 1 minute per side until golden brown and puffy. Drain on paper towel.
- Top fried dough with quick pizza sauce or passata, mozzarella / bocconcini and fresh basil leaves or your chosen pizza toppings. Garnish with freshly grated parmesan.
Nutrition Facts : Calories 342 kcal, Carbohydrate 26 g, Protein 6 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 353 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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- Melt the yeast with the sugar, milk and lukewarm water. Add the lard and mix. Add the flour, combine the ingredients and knead. Add the salt and continue kneading. Score a cross into the dough and let it rise for at least 2 hours (until the dough doubles in volume).
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