Home-madeFritters with Ricotta Catanesi
Crispeddi Casarecci con Ricotta
Crispeddi ca Ricotta
The Crispeddi with ricotta are made in the province of Catania. These fritters are a delicious noshes made in a
salted version, served as snack or appetizers and in a sweet version served as dessert.
This round shaped sweet type pastry is fried dough with a filling of ricotta cream topped with a coating
of candied fruits, and covered with chocolate chips and after being fried, they are covered with granulated sugar
and/or honey. Another type, irregularly shaped, is simply made with tender and light, dough loaded with
raisins and dunked in sugar mixed with cinnamon and called crispeddi di San Martino, Saint Martin fritters.
Makes about 20
instant or active dry
Or buy 2 lb of bread dough in your local Italian bakery and knead
with 3 tablespoons of oil.
2 lb. of ricotta
1 cup of sugar (8 oz.)
zest of 1 orange
2 drops of cinnamon oil or 3 pinches of cinnamon powder
1 drop of vanilla essence
½ cup diced candied diced fruits
½ cup of chocolate chips or bitter-chocolate shavings
A large sauté
pan with 1 to 2 inches of oil or a deep fryer
Combine the ricotta, sugar, cinnamon, vanilla and zest of ½ orange. Should mixture
result too soggy, add some of your preferred sponge cake or biscuits crumbled to absorb some
moisture. Place in the refrigerator until ready to use it.
In a bowl, mix ½ cup of warm water and the yeast. Add the sugar and ½
cup of flour mix it well and blend to obtain soft dough. Set aside in a warm place, covered.
After 45 minutes to 1 hour, add remaining flour, the oil, salt and 3 tablespoons of
water; knead to obtain elastic dough. If it is too dry add some water by the tablespoon, if it is too watery add
some of the flour.
Make a ball, cut the top across to allow rising; cover and store it in a warm place
for 2 hours or until it almost doubles in size.
When dough is
ready split it into 4 pieces. Take one piece at a time, knead it briefly and divide into chunks the size of a
small egg: should get at least 5 portions.
Take a piece of dough, flatten it and give a round shape; fill with a tablespoon of
ricotta cream, top with some candied fruits and cover with a few chocolate chips. Seal and shape into a sphere
looking like bread roll. Place filled crispeddi on top of a clean kitchen towel lightly dusted with flour and
cover. Continue until you finish the first piece of dough.
Take a second piece of dough and repeat as per above; when you finish rest the
covered crispeddi in a warm place for 1 hour.
Set the deep fryer at 350 degrees.
If using a sauté pan, cover the bottom of it with 2 inches of oil and heat it at a
medium setting; bring the oil to 350 degrees or until hot enough, before it reaches the smoking
Very carefully lower the crispeddi into
the oil, a few at a time, turning them to fry on all sides, until golden brown.
Using a slotted spoon, remove from oil and dry on paper towels.
The crispeddi are served
covered with granulated sugar and/or
warm honey diluted in orange juice.