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    Home » Ingredients » Fish

    Italian Fried Dough Crispelle

    Published: Dec 27, 2019 · Modified: May 28, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    These savoury Italian fried dough balls called Crispelle is a classic appetizer we offer with the aperitif especially at Christmas and New year. Inside the fried dough there is a small piece of anchovy, crunchy outside and soft inside ending with the salty bite of the anchovy or sundried tomato, perfect to serve with a sweet Spritz or Mimosa.

    These savory Italian fried dough balls called Crispelle are a classic appetizer that we offer with aperitif, especially at Christmas and New year. Inside the fried dough, there are small pieces of anchovy, making it crunchy on the outside and soft inside, finishing with a salty bite of anchovy or sundried tomato, perfect to serve with a sweet Spritz or Mimosa.

    crispelle served with Aperol spritz
    Jump to:
    • Savoury vs Sweet Italian fried dough
    • Step by step instructions with images
    • Serving them
    • Top tips
    • More fried appetizers
    • 📋Italian Fried Dough Crispelle

    Savoury vs Sweet Italian fried dough

    Most people are familiar with the sweet Italian fried dough called Zeppole di Carnevale or Struffoli, this recipe is a savoury fried dough served with aperitifs especially during Christmas or New Year.

    It is a typical recipe from the South of Italy, called Crispelle in Calabria and Sfinci in Sicily.

    The dough is simply made with flour, water and yeast. It is very similar to pizza dough, just this dough is more fluid.

    They are served warm to complement cocktails and the most common filling is a piece of anchovy or sundried tomato.

    Like salty olives, these Crispelle are perfect to accompany aperitifs as the saltiness of the anchovies contrasts well with the sweetness of the drink.

    However, since some people are not keen on anchovies, they are often filled with alternatives like sun-dried tomato, ricotta or another cheese.

    If you really want to make a sweet fried dough you can leave them plain or fill them with ricotta.

    Just dust some icing sugar on top when you serve them.

    Although, do not call them zeppole as they are not the same thing.

    Italian Fried Dough Crispelle open in half to see the anchovy

    Step by step instructions with images

    Making the dough

    Making the dough is very simple:

    1. Dissolve the yeast in 1 cup of warm water and let it rest for 10 minutes until it forms a foam.
    2. Mix with an electric mixer the flour, the yeast in the water and salt.
    3. Continue to mix for at least 5 minutes whilst adding the rest of the water
    4. The stirring should be very energetic and the dough should sound as if it is being slapped.
    5. Once it is all combined and bubbling
    6. ..cover with a cloth and let it rest for 1 hour
    Making the Crispelle dough

    Shaping them

    1. Place the ricotta and the cleaned and deboned anchovies in two small ramekins next to the dough
    2. Take a spoon full of dough and place a piece of anchovy in the middle.
    3. With a second spoon twist the dough until the anchovy is trapped in the middle
    4. Drop the dough into the frying oil
    Shaping the Crispelle

    Frying them

    1. Make several dough balls and drop them into the frying oil
    2. Turn them to cook evenly
    3. When golden, drain them and lay on a kitchen paper towel to absorb the excess oil
    4. Do the same with the ricotta by putting a teaspoon of ricotta in the middle of the dough
    Frying the Crispelle

    Serving them

    The Crispelle should be served immediately while they are still warm. Place them into serving bowls and sprinkle with some chopped parsley.

    Serve it with a cold aperitif like Spritz (Aperol, tonic water and prosecco) or mimosa (prosecco and orange juice).

    If you want to eat something sweet you can sprinkle the Crispelle with ricotta with icing sugar.

    Italian fried dough Crispelle

    Top tips

    • Use anchovies stored in salt, I never buy the ones stored in oil as I don't know what oil is used. Plus the salty bite inside the dough is what makes these Crispelle the perfect match to a sweet aperitif.
    • Mix the yeast with warm water and wait until some foam is formed before mixing it with the flour
    • The dough should be mix energetically, you should hear the noise of the dough been slapped
    • Once the dough is rested, it should have doubled in size
    • The dough is very fluid therefore cannot be shaped with your hands. That is why you need to use 2 spoons.
    • To better understand how to shape the dough, watch the video in the recipe below.
    • As well as anchovies, you can fill them with sun-dried tomatoes, ricotta or other gooey cheese. Make sure the filling is completely wrapped inside the dough.
    • Once you drop the crispelle into the frying oil, wait just 1 minute then turn them. If you wait too long a bubble of air will form on top and the Crispelle will turn back onto the previous side.
    • Remove the Crispelle once golden and dry the excessive oil.
    Italian Fried Dough Crispelle served with Spritz

    More fried appetizers

    If you are looking for more fried appetizer ideas, here are some more recipes:

    • Frittelle di Neonata - Whitebait fritters
    • Deep fried custard
    • Fried mozzarella sticks and balls
    • Deep Fried Eggplant Balls
    • Fried Zucchini Flowers with Saffron Batter
    • Fried Calamari Recipe
    • Italian Zucchini Frittata With
    • Rissole à la Dauphine

    If you are making this Italian fried dough Crispelle, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Italian fried dough Crispelle zeppole di pasta cresciuta

    📋Italian Fried Dough Crispelle

    4.72 from 7 votes
    Laura Tobin
    Servings 6 people
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    resting time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Print Recipe Save Saved! Pin Recipe
    These savoury Italian fried dough balls called Crispelle is a classic appetizer we offer with the aperitif especially at Christmas and New year. Inside the fried dough there is a small piece of anchovy, crunchy outside and soft inside ending with the salty bite of the anchovy or sundried tomato, perfect to serve with a sweet Spritz or Mimosa.
    Prevent your screen from going dark

    Equipment

    • KitchenAid Mixer
    • Deep Fryer
    • Mini Measuring Set
    • Measuring mugs

    Ingredients
     

    • 2 cups flour
    • 2 cups fresh water
    • 1 package yeast 2 tsp
    • 10 anchovies stored in salt stored in salt
    • 3.5 oz ricotta
    • 10 sun dried tomatoes
    • vegetable oil for frying

    Instructions
     

    Make the dough

    • Dissolve the yeast in 1 cup of warm water and let it rest for 10 minutes until it forms a foam.
      1 package yeast, 2 cups fresh water
    • Mix with an electric mix the flour, the yeast in the water and salt.
      2 cups flour
    • Continue to mix for at least 5 minutes while adding the rest of the water.
    • The stirring should be very energetic and the dough should sound as it is slapped.
    • Once it is all combined and bubbling, cover it with a cloth and let it rest for 1 hour

    Shaping the Crispelle

    • Place the ricotta and the cleaned and deboned anchovies in two small ramekins next to the dough
      10 anchovies stored in salt, 3.5 oz ricotta
    • Take a spoon full of dough and place a piece of anchovy in the middle.
    • With a second spoon twist the dough until the anchovy is trapped in the middle
    • Drop the dough into the frying oil
      vegetable oil for frying

    Frying them

    • Make several dough balls and drop them into the frying oil
    • Turn them to cook evenly
    • When golden, drain them and lay on a kitchen paper towel to absorb the excess oil
    • Do the same with the ricotta by putting a teaspoon of ricotta in the middle of the dough or with sundried tomatoes
      3.5 oz ricotta, 10 sun dried tomatoes

    Serving them

    • The Crispelle should be served immediately while they are still warm. Place them into serving bowls and sprinkle with some chopped parsley.
    • If you want to eat something sweet you can sprinkle the Crispelle with ricotta with icing sugar.

    Video

    Notes

    • Use anchovies stored in salt, I never buy the one stored in oil as I don't know what oil is used. Plus the salty bite inside the dough is what makes these Crispelle the perfect match to a sweet aperitif.
    • Mix the yeast with warm water and wait until some foam is formed before mixing it to the flour
    • The dough should be mix energetically, you should hear the noise of the dough been slapped
    • Once the dough rest it should have doubled the size
    • The dough is very fluid therefore cannot be shaped with your hands. That is why you need to use 2 spoons.
    • To better understand how to shape the dough, watch the video in the recipe below.
    • Beside anchovies, you can fill them with sun-dried tomatoes, ricotta or other gooey cheese. Make sure the filling is completely wrapped inside the dough.
    • Once you drop the crispelle into the frying oil, wait just 1 minute then turn them. If you wait too long a bubble of air will form on top and the Crispelle will turn back in the previous side.
    • Remove the Crispelle once golden and dry the excessive oil.

    Nutrition

    Calories: 1135kcalCarbohydrates: 194gProtein: 45gFat: 17gSaturated Fat: 9gCholesterol: 75mgSodium: 155mgPotassium: 525mgFiber: 7gSugar: 1gVitamin A: 442IUCalcium: 317mgIron: 13mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. thisiswholesome

      December 27, 2019 at 6:09 pm

      5 stars
      these Italian crispelle look so appetizing and I love that they are savory.

      Reply
      • Laura

        December 28, 2019 at 5:29 am

        Thank you, they are so nice

        Reply
    2. Whitney

      December 27, 2019 at 6:21 pm

      5 stars
      These are perfect for brunch! The tips are very helpful too!

      Reply
      • Laura

        December 28, 2019 at 5:28 am

        Thank you, yes they are perfect for a brunch

        Reply
        • Grace

          October 17, 2023 at 2:54 am

          Can we use a substitute for anchovies? For ones that don’t like?

          Reply
          • Laura

            October 17, 2023 at 10:02 am

            Yes, in the post I also use sun-dried tomatoes or ricotta, but you can also use bacon, spicy salame, whatever you fancy. If you are serving them with a cocktail, something salty would be better contrast with with sweetness of the drink

            Reply
    3. Erika

      December 27, 2019 at 6:35 pm

      5 stars
      I've never tried Crispelle before, but I'm very intrigued now. Looks delicious!

      Reply
      • Laura

        December 28, 2019 at 5:28 am

        Yes, they are very nice

        Reply
    4. Patty at Spoonabilities

      December 27, 2019 at 7:20 pm

      5 stars
      These little pieces of heaven sound amazing! I would eat every single one!

      Reply
      • Laura

        December 28, 2019 at 5:27 am

        LOL, I know. They go in a flash

        Reply
    5. Anita

      December 27, 2019 at 7:38 pm

      5 stars
      I've never tried these before, but I love all kind of deep-fried dough, so I'm sure these will be really good. I'm so excited to try the anchovy ones, since I actually like anchovies. 🙂

      Reply
      • Laura

        December 28, 2019 at 5:27 am

        They are very good, anchovies are my favourite

        Reply
    4.72 from 7 votes (2 ratings without comment)

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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