Italian Stuffed Fritters (Crispelle): Crunchy and Quick to Prepare!
If you’ve ever wished dough had a more exciting social life, Crispelle is here to steal the spotlight. These golden Italian fritters aren’t just crispy morsels, they’re cheeky little envelopes of flavor, hiding warm, creamy ricotta or slices of savory salame inside their puffed-up shells.
A plate of these at the table is like inviting the entire Sicilian coastline over for dinner, no passport required. You mix, you stuff, you fry, and you’re rewarded with bites that swing between comforting and bold.
What Are Italian Crispelle?
Crispelle, sometimes called "crispeddi" in dialect, is Italy’s answer to the age-old question. What happens if you take dough, let it rise like it's training for a marathon, and then plunge it into hot oil with a hidden surprise in the middle? The answer is a crispy, chewy fritter packed with something delicious.
A specialty of Southern Italy, especially Calabria and Sicily, these fritters were traditionally served around Christmas Time, often filled with anchovies, ricotta, or simply eaten plain with a dusting of sugar. Over time, families started stuffing them with whatever they had on hand, which included meats, cheeses, or the occasional bold anchovy for grandma’s approval.
Pro Tips for The Best Crispelle
- Tepid water helps activate the yeast like a gentle morning alarm. Cold water slows it down while hot water scares it away.
- Give that dough its two-hour spa day. It needs time to fluff up and become airy and your crispelle will thank you later.
- Lumps in your batter? That’s a no. Mix until everything is smoother than a jazz playlist at midnight.
- The dough is sticky. Gloves make the process easier, cleaner, and less likely to turn into a kitchen wrestling match.
Can I Freeze Crispelle?
You can, but it’s best to freeze them after frying and cooling. Reheat in a hot oven so they crisp back up instead of going soggy.
What Fillings Can I Use?
Ricotta and salame are classic, but don’t let tradition limit your creativity. Cooked spinach, anchovies, mozzarella, or sun-dried tomatoes all work. Just make sure your filling isn’t too wet.
Are These the Same as Zeppole?
Not quite. Zeppole are typically sweet and donut-like. Crispelle are more savory and often filled.
How Do I Know When the Oil is Ready?
Drop in a small blob of batter. If it sizzles and rises like it’s excited to be there, the oil’s ready. If it sulks at the bottom or burns in seconds, adjust the heat.
Are They Better Fresh or the Next Day?
Fresh, always. That crispy shell loses its punch after a while. If you do have leftovers, reheat in the oven to wake them up.
Ingredients
How to Make Crispelle
In a large bowl, pour in the lukewarm water, sugar, and crumble in the fresh yeast. Stir until the yeast dissolves. Add the flour gradually while mixing with a wooden spoon. You’re aiming for a thick, sticky batter with no lumps. Once smooth, stir in the salt and mix until fully combined.
In a large bowl, pour in the lukewarm water, sugar, and crumble in the fresh yeast. Stir until the yeast dissolves. Add the flour gradually while mixing with a wooden spoon. You’re aiming for a thick, sticky batter with no lumps. Once smooth, stir in the salt and mix until fully combined.
Cover the bowl tightly with cling film and let the dough rest for 2 hours
Cover the bowl tightly with cling film and let the dough rest for 2 hours
Once the dough has risen, glove up! Take small portions in your hands, gently flatten them, and place a bit of salami in some and ricotta in others. Fold over or pinch the dough to seal the filling inside.
Once the dough has risen, glove up! Take small portions in your hands, gently flatten them, and place a bit of salami in some and ricotta in others. Fold over or pinch the dough to seal the filling inside.
Heat oil in a deep pot over medium heat and carefully lower the stuffed dough portions into the oil. Fry until golden brown on all sides, flipping gently as needed.
Heat oil in a deep pot over medium heat and carefully lower the stuffed dough portions into the oil. Fry until golden brown on all sides, flipping gently as needed.
Remove and let them cool slightly before serving, that is if you can wait that long.
Remove and let them cool slightly before serving, that is if you can wait that long.
;Resize,width=767;)
