Crispelle or Grispelli, Zeppole, Zippuli… change the name according to the place where they are made, but they are always the same thing, they are the delicious fried donuts, the true symbol of Calabria.
Tradition has it that the Calabrian crispelle are prepared on the day of the Immaculate Conception, Christmas Eve and New Year's Eve, even if they are now eaten all year round, any excuse is good to make them, they are always found on the street at parties and festivals, their scent and their imperfect appearance tempts you to taste them, stuffed according to the areas with different ingredients!
A basic recipe prepared with simple ingredients such as flour, water, salt, yeast (there is also the version with potatoes in the "Cuddruriaddr" dough) then enriched with anchovy fillets, as is traditional, but also different versions such as dried tomatoes, 'nduja or something else for these really delicious pancakes, also to be made in a sweet version covered with sugar, they are really so good that one leads to another. The characteristic is to make the dough soft enough to take directly with your hands and dip it into boiling oil!
Today I propose my versions, the ones that we usually have made in my family for generations, which are really worth trying in all versions, delicious!
Ingredients:
400 g Flour 0
300 ml approx. Water (slightly lukewarm)
10 g Salt
8 g of fresh brewer's yeast (4 g dry)
Seed oil for frying
Anchovies in oil (or provola, 'nduja etc)
For the sweet version, Granulated sugar
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27 сен 2024
