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    Home » Christmas » Caragnoli: Italian Christmas Fritters

    Caragnoli: Italian Christmas Fritters

    December 20, 2018 , Updated December 3, 2021 Maria 17 Comments

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    A few Caragnoli, aka Italian Christmas fritters drenched in honey on a silver tray.

    Caragnoli -an authentic Italian food originating from the beautiful Molise area of Italy. This honey-drenched Italian fried dough, in the shape of a rose or intricate pattern, has a crispy texture and is simply delicious!

    A tray of Caragnoli, an Italian Christmas cookie, on a silver platter.

    During my youth, Caragnoli (Christmas fritters) were made every Christmas by my paternal grandmother. They were made in the shape of a rose, drenched in honey and sprinkled with walnuts.

    Traditional Italian fried dough recipes are very common at Christmas.

    Some of these traditional recipes include struffoli (Italian honey balls), chiacchiere (crostoli), screppelle (Italian Christmas Eve donuts) and calzone de ceci (Italian chickpea cookie recipe).

    It had been my privilege to re-visit this Christmas Eve tradition, originating from the beautiful area of Molise (Italy) thanks to a very special lady called Maria. Be sure to read all the details in the section “Recipe origins” where I discuss the wonderful morning I spent making Caragnoli with Maria. 

    In this post, I will share with you how Maria forms her dough and my experience trying to replicate this Molisan recipe in my kitchen. Hopefully, this will inspire you to try this traditional Italian cookie 🙂

    Ingredients

    • Eggs. Extra-large; room temperature is best.
    • Sugar. Granulated.
    • Oil. A few tablespoons for the dough, a little more to fry with. 
    • Flour. All-purpose.
    • Baking powder. Just a few pinches!
    • Honey. This just makes everything better, doesn’t it?

    As far as accessories are concerned, you will need a stand mixture (or a handheld mixer), a wooden board, a rolling pin, a small grooved board and rod, a knife and a fluted pastry wheel.

    You will also need a heavy-bottomed pot and a slotted spoon (or a spider), a large tray and a large bowl.

    A close up of Caragnoli, an authentic old world Italian recipe, drenched in honey.

    How to make Caragnoli

    You can choose to make these traditional Italian fritters with a stand mixture, a handheld mixer or the old fashioned way by making a well and working the dough.

    Since the video (found in the recipe card) shows the method with a handheld mixer, I will share with you the method with a stand mixer.

    Begin by whisking the room temperature eggs for a couple of minutes. Next, add the sugar and whisk for a few more minutes. Finally, add the oil and whisk.

    Switch to the dough hook and begin to incorporate the flour and baking powder. Maria recommends adding all but a couple of tablespoons of the flour; if the dough is on the sticky side, add the rest of the flour… add the right amount, Maria said, otherwise the caragnoli will be hard.

    “… farina quanto basta…”

    Use as much flour as needed. 

    These words continue to haunt me. But I digress. 

    The dough to make the Caragnoli is properly combined as it is no longer stuck to the mixing bowl.

    Once the dough has been kneaded for 5 minutes or so, the resultant dough should pull away from the sides of the bowl. 

    The dough to make Caragnoli on a wooden board.

    Form the dough in a ball and cover with plastic film. Allow the dough to rest for at least 30 minutes or in the words of Maria, enough time to have an espresso (or two).

    A photo collage on how the Caragnoli are cut.

    After the coffee break 🙂 divide the dough into quarters. Wrap the dough not being used in plastic wrap. This will prevent the dough from drying out.

    Roll out the dough in a long elongated shape, about 1/8 inch thick. I used my grandmother’s pastry wheel cutter that she brought with her when she immigrated to Canada. You can also use a knife like Maria did (you can see this in the video found in the recipe card).

    Now for the fun part.

    The traditional Italian recipe of Caragnoli are made in two different shapes.

    Take a strip of dough and form it into a rose shape or the classic elongated shape (details on how to achieve this shape are in the video). A video on the details of how I obtained the rose shape can be found on my Instagram account. 

    Pictured above are the caragnoli I shaped with my wooden board and stick. It took me a few tries before I was able to easily remove the dough from the stick while maintaining the wonderful pattern. Once I floured my board and rod properly, this issue was resolved.

    Whichever caragnoli shape you decide to make, it is important to properly pinch the dough. If making the rose shapes, you must pinch the dough together to reassemble rose petals; when making the more intricate pattern, you must press the dough together with the grooved wooden board. If not done properly, the dough separates as it expands in the hot oil. But not to worry, they may not look perfect, but the taste is out of this world!

    As you can see, the use of a fluted pastry wheel will create a pretty pattern.

    Next, heat the oil (corn, canola, or peanut) and fry the caragnoli a few at a time. This step literally takes less than 30 seconds per side with the proper temperature. 

    If you do not have a thermometer, you can use my grandmother’s wooden stick method. Simply place the tip of a wooden spoon in the oil, if bubbles appear, the right temperature is attained. For those of you that have a thermometer, that would be around 375°F. 

    Remove with a slotted spoon and place on a tray that has been lined with paper towels. 

    Surprisingly, these caragnoli do not turn out greasy if the oil is properly heated.

    The final step involves heating some honey and coating these fritters.  

    The end result is an authentic, old-world Italian recipe -a crispy honey-coated fritter that makes a wonderful Christmas treat.

    Tips

    • There is an ideal time of 30 minutes when making this recipe.
    • Heat the oil to the proper temperature to avoid getting greasy Caragnoli. 
    • When frying, do not overcrowd the pot -only 2-3 Caragnoli at a time, depending on the size of the pot.
    • Coat the Caragnoli with honey once they have cooled off.

    How long do Caragnoli last? 

    Without the honey, this sweet fried dough can last up to 3 days at room temperature; once honey-coated they are best eaten within 24 hours.

    What do Caragnoli taste like?

    These simple fritters are crispy, crunchy and sweet.

    Fried Italian cookies we love

    • Crostoli
    • Struffoli
    • Screppelle aka Italian Donuts
    • Calzoni di ceci

    A festive looking platter of honey drenched Caragnoli.

    Recipe origins

    So by now, you are probably wondering who is Maria? 

    Maria is my brother’s mother-in-law. She was born in Montorio nei Frentani, which is a 20 km drive from my grandmother’s birthplace, Ripabottoni.  These small towns are located in the province of Campobasso, located in the youngest region of Italy, Molise.

    Maria has maintained the tradition of making these delicious Italian cookies ever since she immigrated to Canada. She still uses the same “board” which was used by her grandmother. In Italian, it is called a fuso and petene. That is to say a rod and a comb.

    Maria’s expertise is quickly noticeable as she twists the dough around the rod. You can see how easily Maria shapes her caragnoli in the video (found in the recipe card).

    A ball of dough and an original board and rod, called "petene" and "fuso" to make caragnoli.

    Honey coated Italian fritters called Caragnoli on a white platter.

    Maria explained to me that her grandfather had a small bee farm in the country where they lived. As a result, there are many Christmas treats from this region that use honey for sweet dishes.

    Neighboring villages would shape the Caragnoli in different shapes. My paternal grandmother would shape them in the form of a rose. 

    A picture of Maria (from She Loves Biscotti) with her friend Maria and a platter of freshly made Caragnoli.

    Grazie Maria for sharing your wonderful family recipe with all of us. On behalf of my wonderful friend Maria, Buon Natale a tutti!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    I have just created the perfect printable baking checklist to help you keep track of all your baking needs.

    If you love to bake, this is for you! Subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Caragnoli recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    An authentic Italian food from Molise, Italy called Caragnoli, are on a tray.

    Caragnoli di Maria

    Caragnoli -an authentic Italian food originating from the beautiful Molise area of Italy. This honey drenched Italian Christmas cookie, in the shape of a rose or intricate pattern has a crispy texture and is simply delicious!
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 45 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 5 minutes
    Servings: 24 servings
    Calories: 131kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 3 eggs extra large, room temperature
    • 3 tablespoons sugar granulated
    • 3 tablespoons oil vegetable or canola
    • 2 cups flour all purpose (284 grams)
    • ¼ teaspoon baking powder
    • 1-1½ cups honey for glazing
    • 2-3 cups oil for frying vegetable, canola or peanut

    Instructions

    • In the bowl of a stand mixer, whisk the eggs for a few minutes until light and frothy looking.
    • Add the sugar and whisk for a few minutes.
    • Add the oil and continue to whisk for a few minutes.
    • Switch to the dough hook and begin to incorporate the flour and baking powder.
    • Knead the dough for about 5 minutes; the resultant dough should pull away from the sides of the bowl. If necessary, add more flour, a tablespoon at a time, until this is achieved.
    • Form the dough in a ball and cover with plastic film. Allow the dough to rest for at least 30 minutes. 
    • Divide the dough in quarters. Make sure to properly wrap the dough that is not being used as it dries out very quickly.
    • Roll out the dough in a long elongated shape, about 1/8 inch thick.
    • Take a strip of dough (about 7-8 inches long) and form into a rose shape or the classic elongated shape (details on how to achieve this shape are in the video). 
    • Once all the shapes are formed, heat the oil (corn, canola, or peanut) and fry the caragnoli a few at a time, 30 seconds per side until golden colored. Remove with a slotted spoon and place on a tray which has been lined with paper towels. 
    • Heat the honey (in the microwave or on the stove-top) until warm to coat the caragnoli. 
    • Can be served immediately or within 24 hours. 
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • There is an ideal time of 30 minutes when making this recipe.
    • Heat the oil to the proper temperature to avoid getting greasy Caragnoli. 
    • When frying, do not over crowd the pot -only 2-3 Caragnoli at a time, depending on the size of the pot.
    • Coat the Caragnoli with honey once they have cooled off.
    How long do Caragnoli last? Without the honey, these fritters can last up to 3 days at room temperature; once honey coated they are best eaten within 24 hours.
    What do Caragnoli taste like? Caragnoli are simple fritters that are crispy and sweet.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 131kcal | Carbohydrates: 26g | Protein: 1g | Fat: 2g | Cholesterol: 20mg | Sodium: 8mg | Potassium: 33mg | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.7mg
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    Filed Under: Christmas, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Maria

      December 21, 2022 at 3:45 pm

      My family are from Altominte Cosenza and they use these tools to make a fried pastry called Scaledi – no sugar or honey. Whereas they make this big gnocchi -like biscuit that is made with wine then coated in honey which is rubbed against the side of a basket to give it a pattern sound very similar to your biscuits.
      It’s wonderful to see the differences and similarities between different parts of Italy. Thank you for sharing

      Reply
      • Maria

        December 21, 2022 at 3:55 pm

        That is so interesting Maria! Thank you so much for sharing! It’s lovely to keep all these traditions alive! Buon Natale!

        Reply
    2. Tina DiSandro

      November 23, 2021 at 4:23 pm

      My grandmom from Montecilfone used to make these. I will try your recipe!

      Reply
      • Maria

        November 29, 2021 at 7:46 pm

        How wonderful Tina! Enjoy!

        Reply
    3. Rita

      February 14, 2021 at 4:22 pm

      Just made them . They’re fine but a bit too dry. What can I do to make them softer ?
      Btway, my mom used to use olive oil instead of vegetable oil. Want to try a big batch.
      Thank you!
      Rita

      Reply
      • Maria

        February 20, 2021 at 7:17 pm

        Thanks Rita. Yes, they are on the crispy side. I would probably use a little less flour… it might be a little harder to roll but they will have a softer texture. Thanks again for stopping by Rita.

        Reply
    4. Rita

      February 13, 2021 at 10:36 pm

      Hello Maria, my mom used to make these but without the honey. Don’t remember her recipe, but they were delicious sprinkled with granulated sugar.
      What say you my dear?

      Reply
      • Maria

        February 20, 2021 at 7:11 pm

        Sounds delicious Rita! Thanks for sharing.

        Reply
    5. Leanne

      December 27, 2020 at 7:25 pm

      5 stars
      My dad is from Montorio nei Frentani. I made these caragnoli this Christmas and they were just like the ones my Nonna used to make. These were always one of my favourites on her cookie tray. I have her fuso and petene and the video is greatly appreciated! Thank you!

      Reply
      • Maria

        December 28, 2020 at 3:53 pm

        My pleasure Leanne! So thrilled to read this! Hope you had a wonderful Christmas.

        Reply
    6. Josie

      December 22, 2020 at 9:26 pm

      5 stars
      My mom is from Montelongo and together we made her recipe and Maria’s…very similar and both very good!

      Reply
      • Maria

        December 23, 2020 at 7:34 am

        Such a great Christmas treat! Thanks Josie. Buon Natale to you and your loved ones!

        Reply
    7. Mary

      December 17, 2020 at 11:47 pm

      My parents are from Montorio nei Frantani. I remember my mother doing these. It brings back many memories. I have always wanted a receipe for caragnoli am going to try making these.

      Reply
      • Maria

        December 18, 2020 at 8:36 am

        How wonderful Mary! Hope the recipe tastes as you remember.

        Reply
      • Giovanna Sassi

        December 25, 2020 at 3:11 pm

        5 stars
        We must be related!

        Reply
    8. Val

      January 01, 2019 at 2:27 pm

      5 stars
      I absolutely love these! Thanks so much for sharing the recipe Maria.

      Reply
      • Maria

        January 02, 2019 at 7:02 am

        These Caragnoli are truly such a treat to have. I hope you get a chance to try the recipe. Appreciate you taking the time to comment 🙂

        Reply

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