Italian Fried Dough: Screppelle (frittelle)

Italian Christmas Eve donuts on a white platter.

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.

Course Dessert

Cuisine Italian

Prep Time 2 15

Cook Time 30

Total Time 2 45

Servings servings

Calories 192kcal

Author Maria Vannelli RD

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.

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