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
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
Neutral oils like vegetable, canola, or sunflower oil are ideal for frying screppelle. They have a high smoke point and won’t overpower the flavor of the dough.
Yes, you can freeze screppelle, but the taste and texture won’t be as good as when freshly made. Allow them to cool completely after frying, then place them in an airtight container or freezer bag. When ready to serve, thaw them at room temperature then bake at a low temperature to warm them up. Best if consumed within one month.
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
Italian Fried Dough: Screppelle (frittelle)
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ingredients
- 2¼ teaspoons active dry yeast 8 grams
- 1 teaspoon sugar
- ¼ cup lukewarm water
- 4 cups all purpose flour 568 grams
- 1 teaspoon salt
- 2 medium potatoes boiled and riced (about 225 grams or 1 cup)
- 1½ cups lukewarm water
for frying:
- 3-4 cups vegetable oil or canola
for garnish:
- granulated table sugar
Instructions
- In a small bowl, combine yeast, sugar and water.
- Stir and let stand for 10 minutes (will get foamy).
- Meanwhile, in the bowl of a stand mixer, combine the flour, salt, mashed potato, and water with the dough hook.
- Add the yeast mixture and knead for about 10 minutes. Please note that the dough will be extremely soft.
- Cover and allow to double in size. This will take about 2 hours.
- When the dough is ready, heat up the oil for deep frying (375°F)
- Stretch a piece of dough about the size of a golf ball and drop it in the oil.
- When they achieve a light golden color, remove them from the oil, and place on the plate lined with paper towels. This should take 1-2 minutes.
- Repeat until there is no dough left.
- Sprinkle with granulated sugar while the fritters are warm.
- These fritters are best the day they are fried.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE THIS ITALIAN FRIED DOUGH RECIPE!
Video
Notes
- 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.
Nutrition
I originally published this post on December 24, 2016, and republished it on December 6, 2024, with updated content and photos. Thanks for sharing.
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Adela Belcastro
Thank you, Maria. This is the only recipe of Mum’s that I never learned.
I have missed it so much until now! Thank you for helping to remedy a very sizeable regret. My childhood memory is now deliciously intact. Grazie!
Maria
Food memories are the best ♥ It is truly my pleasure. Thanks so much for stopping by Adela!
Diane Catalano Rodriguez
In Calabria these are called “Cularelli” and we ate them every Christmas Eve along side fish or bacallà , to represent the fishes and loaves. Ours were in an oval ring shape, each ring about 6” long.
Irene Digiacomo
Oh and my dad was from campobasso
Thanks for keeping these recipes alive!! We called them buttatil pronounced buttateel mom was from bagnoli del trignio and dad was from shat now is provincial inertia thanks!!
Frances Doria
My oh my!!! These are the same recipe my mom made (She passed this past September) and they are called “crespelle” in Frosinone. I believe the dialect just changed a bit, as we are not far from Molise. I have been making them with mom for many years, and hope to continue to do so with my daughters & daughters-in-law!!
Maria
I am so sorry for your loss Frances.
How wonderful for you to keep these wonderful family traditions with the next generation! Buon Natale to you and your loved ones!
Irene D.
In bagnioli del trignio
These are calked buttatil pronounced butateel
Scerpelle are like crostole but fluffier but this is how my mom and aunties made buttatil essentially fried donuts sooo good I think every little town has there own name
Pamela Guido
My aunt made these every Christmas Eve and I have been trying to find the spelling of what we call them. This is it ! We’re from calabria
Anna DiTrapano
Thank you Maria for the recipe. I come from Italy actually in Abbruzzo. My mother would always make these crispelle that’s how we call them in Abbruzzo on Christmas eve and I always watch her when she made them. We didn’t have a machine to make the dough so she would beat the dough by hand, after it proofed for a couple of hours she would then put a black iron frying pan on top of coals in our fireplace and start frying them. I could not wait the taste them, sometimes she would put raisins in them if she had them. I’m going to try your recipe since it sounds just like my mom used to make. Have a Blessed Christmas Maria to you and your family.
Maria
Thank you so much for sharing Anna! There was so much love in everything that generation did ♥
Wishing you and your loved ones a blessed Christmas as well, thank you!
Joanne
My grandmother made these every Easter and Christmas… always looked forward to them. She had to double the recipe because we worked eat half while she was making them. We also called them Scrupelli, from a small village called Vinchiaturro near Campobasso.
Maria
Great memories ♥ They are sooo good when they are freshly made! Thanks for stopping by Joanne!
dan coccia
my dad came from abbruzzo province. he was born in 1907 and came to america in 1920. i too rmember these tasty gems my mother used to make and would give anything to taste hers again.
Maria
These truly are the best! Sending you hugs Dan ♥
Ann Marie Viggiano
My mother’s mother would make these only about 3 inches long and soak them in honey. She would cover the huge bowl with a towel and “hide” them on top of an armoire. One year my brother (who was very tall) found them…we ate alot of them. When she discovered this—Oh the screaming and waving of the wooden spoon and laughing (and cursing in Italian!!) Of course she made more, all the while threatening us by waving that wooden spoon at us….Ah, Grandma Louisa!!
Maria
What a wonderful food memory! Thank you so much for sharing Ann Marie ♥
Frances Doria
Love the wooden spoon!!!!
dan coccia
ah the famous wooded spoon; AKA the italian attitude adjuster !!
Clara Lalli Dirienzocldirienzo@att.net
I’m from Vastogirardi Pro, di Isernia I lost my mother’s receipt and I can’t believe when I found this receipt! You made my day , my family is going to be so happy and my parents in heaven are going to be smiling down at us . Clara❤️
Maria
I am so thrilled to read this! Buon Natale Clara ♥
Mary
My mother made these every Christmas Eve but she never wrote the recipe down. I watched her make it many times. I have made them for my family ever year and they came out great. But am happy to see a recipe written out. Am going to use it this Christmas and see how it compares. It is nice to have a name and recipe to pass on down to next generation. Thank you!
Maria
My pleasure Mary! Buon Natale!
Maria Marrone
Maria,
I tried these fritters tonight and oh my goodness were they ever so delicious! They came out so tender on the inside and crispy on the outside. The potato is definitely the key ingredient that makes them so wonderful. I thank you so much.
Have a healthy, happy and prosperous New Year and again I thank you for your food blog.
Maria Marrone
Nick Sarro
I make something VERY similar to this – especially for Christmas eve. I do not use potatoes – . But in essence – I don’t have a recipe as I know by the consistency – it is flour, some salt, yeast (warm water, sugar to let of the yeast poof), instead the liquid for the dough is ROSEMARY tea – gives it more flavor. After frying and ‘draining’ – place is a plastic bag with powdered sugar and shake). These go faster than I can make them!!
Maria
Sounds delicious Nick! Thanks so much for sharing!
Giovanna Sassi
You made me so happy…I miss these!
Maria
Such a wonderful treat! Thanks Giovanna!
Elle
Very tender and relatively easy. The dough was a dream to work with. I added a 3/4 of a cup of raisins. Beautiful results. I coated them in superfine sugar. Enjoyed by everyone – young and old.
Maria
So happy to read this, thanks so much for sharing Elle!
Angela
Great recipe! My mother-in-law makes these every Christmas Eve and they’re delicious! She doesn’t sprinkle sugar instead she places an anchovy inside the ball and fries it.
Maria
Thanks Angela! That is how my maternal grandmother would make them! So many wonderful traditions! Thanks for sharing.