September 18, 2008
Fried Italian Bread aka Croustoweele, Pane Frita, Fritto
Posted by: Mamma : Category: Italian Baking, Italian Bread Recipes, Italian Recipes, Special Italian Foods
There are many types of Italian breads, Ciabatta, Pane carasau, Pane casareccio, Panino, Focaccia, Pane toscano (without salt), Michetta, Rosetta, Ciriola, Pane pugliese, Pane di Altamura, Pane Fritto, Grissini torinesi, Tigella, Crescentina, Piadina, Pita to name a few. The following is an authentic age old Italian recipe for fried bread Mamma style.
Ingredients:
2 cups of warm water
2 tbsp active dry yeast
1 tbsp salt
2 cups of flour
Vegetable oil (for frying pan)
Directions:
- Wait for yeast to float on top of the water then add flour
- Mix till no lumps (not like pancake dough)
- The dough should stick to your hands and fingers for the consistency to be correct
- Leave until ready to fry do not touch it!!
- If the house is hot/warm the dough will rise faster
- Fill the frying pan ¾ full with vegetable oil and set burner or stove up as high as 8.
- On the side fill a little bowl with some oil to dip your fingers in so the dough does not stick too badly to your fingers. Remember to frequently oil your fingers and hands to prevent dough from sticking.
- Pinch a bit of dough, quickly spread it or stretch it then carefully place it into the oil in the pan (see photo).
- Can cook quickly so do not leave unattended.
- Flip when underside is golden brown.
Let cool and enjoy! Mangia!
October 9th, 2010 at 7:11 pm
Ciao — I’m delighted to see someone else knows this dish as fried bread DOUGH rather than fried stale-ish bread which seems to be the more common interpretation of this Italian dish title.
From what region of Italia did you derive this from? My family is from provincia Trapani and this is what my Mother always served as a treat when making bread for the week. If this was at lunchtime, we’d sprinkle it with a little garlic powder for ‘variety’, or as a ‘dessert’ cinnamon sugar would go on top instead. I gotta make some the next time I make bread. I haven’t thought about this in years, but I do recall waiting for it to cool enough so you didn’t burn your mouth was always the hardest part of eating this!
Grazie e buon mangiare!
October 28th, 2010 at 11:21 pm
Thank you for your comments. Our family is from the province Cosenza and Rogliano. This is the best treat and they do not last long at our house. Mamma also adds raisins to her dough. The cinnamon addition sounds great….tks for the suggestion.
November 30th, 2010 at 9:26 am
Good stuff! I traveled to Britain this summer and had my first ever afternoon tea with scones , and it was absolutely delicious I thought I’d try and make my own last week. My friends were so happy when I invited them round for tea and scones. Terrific fun!
December 12th, 2010 at 11:46 am
Thanks for posting this! We called them “gruspedi” when my Nana made them. Sometimes she would add a hot red pepper to the center or anchovy (scilian) style. My mom said as kids they would make joke ones and put cotton in some!
December 20th, 2010 at 9:58 am
My grandmother used to make something called quidispiels (I have no idea how it is spelled). Is this the same thing?
January 1st, 2011 at 1:49 am
Hi Chris…Mamma says that quidispiels is the same thing but from another region of Italy … each area has a different name for this recipe but they are all great.
February 19th, 2011 at 4:55 pm
My grandma was from Sicily, province of Trapani.
My mom said they grew up having pane frita as a treat~~sometimes with sugar and cinnamon and sometimes with sugar and jam. Anytime Grandma made bread or pizza dough, she would save some for pane fita. I think it’s great!
November 13th, 2011 at 7:05 am
My grandmother made something similar, called “pitaced”, although I have no idea of the correct spelling.
November 13th, 2011 at 1:19 pm
Hi Dave…yes there are many variations and names depending on what region of Italy you are from. All good thanks for visiting.
November 18th, 2011 at 4:01 pm
We call this raised dough pancakes. Our whole family is from a French background. My Dad made this for the morning of my wedding. It was what I asked for a wedding present from my dad. My Nana always made them for us as well. My kids love them now as well. It is now a tradition for our family at Easter and Christmas.
November 19th, 2011 at 6:37 pm
Hi Emily this recipe is a site favorite for sure and great to hear it is a tradition in your family as well…thanks for visiting
December 22nd, 2011 at 9:04 am
Oh! Thank you for posting! My Nanni passed this year and she would make this every Christmas. I can’t wait to make it in her honor. our family is from Reggio Calabria. Grazie e Buon Natale!
December 22nd, 2011 at 11:16 am
Annalisa you are welcome and nothing makes Mamma happier than hearing comments like this. Buon Natale and Buono Ano!!