Crispeddi Catania Style (Fritters with Ricotta Cream)
( Crispeddi Casarecci con Ricotta – Crispeddi ca Ricotta )
The Crispeddi with ricotta are made in the province of Catania. These fritters are 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.
- Yield20 Crispeddi
- Sicilian DessertsHome Made Crispeddi Catania Style
Ingredients
The Dough
- 2 lb flour
- 1 package instant or active dry yeast
- ½ teaspoon sugar
- 1 tablespoon olive oil
- Pinch of salt
- Alternatively, you can buy 2 lb of bread dough in your local Italian bakery and then knead with 3 tablespoons of oil.
The Filling
- 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
The Frying
- A large sauté pan with 1 to 2 inches of oil or a deep fryer
- Canola or corn oil
Instructions
THE FILLING
Combine the ricotta, sugar, cinnamon, vanilla and zest of ½ orange. Should mixture result too soggy, add some of your preferred sponge cake (pan di Spagna) or biscuits crumbled to absorb some moisture. Place in the refrigerator until ready to use it.
THE DOUGH
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.
THE CRISPEDDI
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 chunks.
Take a chunk of dough, flatten it and give a round shape. Fill with a tablespoon of ricotta cream and top with some candied fruits and 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.
THE FRYING
Set the deep fryer at 350F. 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 350F or until hot enough, before it reaches the smoking point.
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 SERVING
The crispeddi are served covered with granulated sugar and/or warm honey diluted in orange juice.