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Italian fried dough Crispelle

📋Italian Fried Dough Crispelle

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.
Course Appetizer
Cuisine Italian
Keyword crispelle, fried dough with honey, sfinci
Prep Time 15 minutes
Cook Time 5 minutes
resting time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 1135kcal



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
  • 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
    10 anchovies stored in salt

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

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.



  • 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.


Calories: 1135kcal | Carbohydrates: 194g | Protein: 45g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 155mg | Potassium: 525mg | Fiber: 7g | Sugar: 1g | Vitamin A: 442IU | Calcium: 317mg | Iron: 13mg