Description
Italian Crostoli are delicate, crispy fried pastries dusted with powdered sugar, traditionally served during festive occasions. Light, crunchy, and subtly sweet, they’re a nostalgic treat straight from Italian kitchens.
Ingredients
- All-Purpose Flour: 2 cups (240g) – Provides structure and the perfect crisp texture when fried.
- Eggs: 2 large – Bind the dough and give it richness.
- Granulated Sugar: 2 tablespoons – Adds a touch of sweetness to the dough.
- Butter: 2 tablespoons, melted – Gives the dough tenderness and flavor.
- Vanilla Extract: 1 teaspoon – Enhances the flavor with a warm, sweet aroma.
- Lemon Zest: 1 teaspoon – Adds brightness and a subtle citrus note.
- Salt: 1/4 teaspoon – Balances sweetness and enhances flavor.
- Baking Powder: 1 teaspoon – Helps puff the dough slightly when frying.
- Milk: 2 tablespoons (if needed) – To bring the dough together if too dry.
- Vegetable Oil: For frying – Neutral oil with high smoke point.
- Powdered Sugar: For dusting – The classic sweet finish.
Instructions
- Preheat Your Equipment: Heat vegetable oil in a heavy-bottomed pot to 350°F and prepare paper towels for draining.
- Combine Ingredients: In a bowl, whisk flour, sugar, salt, lemon zest, and baking powder. In another bowl, mix eggs, melted butter, and vanilla. Combine both mixtures and knead into a smooth dough. Add milk if needed.
- Prepare Your Cooking Vessel: Ensure the pot is stable and oil temperature remains steady at 350°F.
- Assemble the Dish: Roll out the dough very thinly using a rolling pin or pasta roller. Cut into desired shapes.
- Cook to Perfection: Fry in batches until puffed and golden on each side, about 30–45 seconds per side.
- Finishing Touches: Drain on paper towels and dust with powdered sugar while warm.
- Serve and Enjoy: Serve fresh or store once cooled for later indulgence.
Notes
- Use a pasta machine for ultra-thin dough and maximum crispness.
- Let dough rest before rolling to improve texture.
- Store crostoli in an airtight container for up to 3 days.
- Dust with powdered sugar while pastries are still warm.