Italian Fried Dough: Screppelle (frittelle)

Celebrate Christmas Eve with Italian Fried Dough (Screppelle)—a soft, loose dough fried to golden perfection and rolled in sugar for a festive treat.

I cannot even begin to describe how delicious my family recipe for Italian Fried Dough is.

From the very first bite, you’re greeted with a crispy exterior that gives way to a soft, pillowy interior. And because these Italian donuts are rolled in granulated sugar, there’s just the right hint of sweetness to make them irresistible.

I’ve said time and again that I try to avoid fried foods whenever possible. Usually, I’ll look for ways to replace frying with baking.

But being of Italian origin, there are a few exceptions to my “no-fry” rule—and these exceptions usually happen around Christmas.

One of our family’s favorite Italian fried dough with honey is Struffoli, or, as you might know them, Italian Honey Balls. Made from a no-yeast dough, they’re formed into tiny balls and deep-fried for just a few minutes. As they fry, they puff up into light, crispy bites, ready to be drenched in honey.

Another exception is Crostoli, an equally delightful Italian fried pastry. This no-yeast dough rolls out paper-thin, fries to perfection in seconds, and finishes with a dusting of icing sugar. You’ve never tasted anything as light and flaky!

Are you drooling yet? I know I am…

Today, I’m sharing another one of my cherished exceptions. My nonna, who was from Molise, called them Screppelle—an elongated Italian donut.

If your family has Italian origins from Southern Italy, you may know them as scarpelle, scripelle, or even crispelle.  If you’re from Northern Italy, you might call them frittelle, and they’d likely be round instead of elongated. 

I’ll do my best to describe the process of making these, and I’ve also included a video in the recipe card to help you see exactly how they’re made. I’m so excited to share this authentic family recipe with all of you!

Jump to:

• Step-by-step instructions for prepping the potato yeast dough
• Step-by-step instructions to make Italian Fried Dough
• Tips
• FAQ
• Fried Italian desserts
• Recipe Origin
• Recipe

Step-by-step instructions for prepping the potato yeast dough

Start by peeling 2 medium potatoes (we need approximately 225 grams or one heaping cup once boiled and riced).

Cut them into chunks and place them in a pot of cold, salted water. Bring the water to a boil. Cook them until they are fork-tender, about 10-15 minutes. Drain and use a potato ricer or mash them until smooth. Let the riced potatoes cool slightly.

Once the potatoes are ready, let’s proof the yeast. In a small bowl, combine 2¼ teaspoons (8 grams) of active dry yeast, 1 teaspoon of sugar, and ¼ cup of lukewarm water (about 100°F or 38°C). Stir well and let the mixture sit for 5-10 minutes until foamy. This step ensures the yeast is active.

In the bowl of your stand mixer, combine 4 cups (568 grams) of all-purpose flour and 1 teaspoon of salt. Give it a quick whisk to combine.

Now, add the cooled, riced potatoes, the yeast mixture, and 1½ cups of lukewarm water (around 100°F or 38°C) to the flour. Using the dough hook attachment, mix everything on low speed until it comes together into a loose, sticky dough.

Turn the mixer up to medium speed. Knead the dough for about 8-10 minutes. The dough is soft and sticky, but that’s exactly what you want!

Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm, draft-free spot. Let the dough rise until double in size—this usually takes about 1½-2 hours.

Step-by-step instructions to make Italian Fried Dough

Once your dough has risen, it’s time to set up your frying station. Fill a heavy-bottomed pot or deep skillet with 2-3 inches of vegetable oil and heat it to 375°F (190°C).

Prepare a large plate lined with paper towels to drain the excess oil from the fried dough.

Since the dough is soft and sticky, lightly oil your fingertips before handling it. This will make it easier to release the dough in an elongated shape. Keep a small bowl of oil nearby so you can reapply as needed while shaping.

This recipe for Italian fried dough is a two-person activity! One person should shape and drop the dough into the oil, while the other focuses on frying, turning, and removing the cooked fritters. Working together makes the process smoother and safer.

Now for the fun part!

Rub a little oil on your fingertips and pick up a small portion of dough, about the size of a golf ball. The dough will be sticky and gooey—think of those papier-mâché projects from childhood! Gently stretch it into a rough log or ribbon shape and carefully drop it into the hot oil. Don’t worry about perfection! Just be careful to avoid splashing.

Fry a few pieces at a time, making sure not to overcrowd the pot. Turn the fritters frequently as they fry to ensure even cooking. Once they’re a light golden color, use a slotted spoon to remove them and place them on the paper towel-lined plate.

While the fritters are still warm, coat them generously in granulated sugar. My mom used to toss them in sugar, but I prefer sprinkling it over the top.

Enjoy these fried Italian pastries—crispy on the outside, soft and pillowy inside, with just a hint of sweetness.

Tips

• The consistency of the dough should be lighter than pizza dough.
• Before you start frying, ensure you have your slotted spoon, paper towels, and sugar prepared. This keeps the process smooth and efficient.
• Maintain the oil at a steady 375°F (190°C). Use a thermometer to monitor the heat. If the oil is too hot, the fritters will brown too quickly and remain raw inside. If it’s too cool, they’ll absorb too much oil and become greasy.
• Fry only a few pieces of dough at a time. Overcrowding lowers the oil temperature, leading to uneven cooking and soggy fritters.
• Since the dough is sticky, lightly oil your fingertips each time you pick up a portion to prevent it from sticking.
• These are best eaten the day they are made.

FAQ

Fried Italian desserts

Recipe Origin

Ever since I can remember, these fritters would be made on the morning of Christmas Eve Day.

In the dialect of my paternal grandmother, we refer to them as scr’pell, which is spelled as screppelle.

This is an old family recipe with its origins from Ripabottoni, in the province of Campobasso, in the Italian region of Molise.

The dough was made Christmas Eve morning and fried in batches just in time for lunch. which consisted of this Saint Joseph’s Day Spaghetti Recipe (made twice in the year; once for Christmas Eve lunch and once on March 19th) and baccalà (salt cod) with oven-roasted potatoes. These screppele would be part of the Christmas dessert line-up, along with an endless assortment of cakes and Italian Christmas cookies.

I can still envision my paternal grandmother and my mom making this yearly treat. My grandmother would be shaping and dropping the dough in the hot oil; my mom was responsible for ensuring they were fried to golden perfection.

There are so many variations of this recipe. My maternal grandmother would make a savory version with anchovies. The recipe I am sharing with you today is the one that I grew up with – a simple potato yeast fritter, shaped into a 4-5 inch log-like shape.

After my grandmother passed away, the lead was taken by my mom. When I was not working, I would be the official helper, otherwise, this role was assumed by my Dad.

My mom and nonna, both of whom have since passed, never measured their ingredients. With years of practice, they relied on instinct, adding everything “by eye” until the dough felt just right. Watching them in the kitchen was like witnessing a well-rehearsed performance, where precision came naturally. Though I’ve learned so much from them, I still depend on measurements—it takes a lifetime to master their level of expertise, and I cherish the memories of how effortless it all seemed.

The tradition continues; now I take charge of this recipe, helped by my husband.

It never ceases to amaze me how certain foods have the power to bring us back in time and elicit so many wonderful memories.

For my dear family, friends and all of you that are celebrating Christmas, I would like to wish you and your loved ones a very Merry Christmas. And for those not celebrating Christmas, I hope the weekend is full of love, happiness and some wonderful moments!

Buon Natale a tutti ♥

Recipe

I originally published this post on December 24, 2016, and republished it on December 6, 2024, with updated content and photos. Thanks for sharing.