Crostoli means "crusty," and these fried puffs of dough remind me of fritters. They are made during Carnevale, just before Lent, and for Easter in the Naples area. This recipe is from my good friend Maria Castaldo Esposito.
Makes about 2 1/2 dozen
2 1/2 Cups King Arthur™ Unbleached, All-Purpose Flour
1 tablespoon baking powder
1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks
2 teaspoons Filippo Berio extra-virgin olive oil
1 teaspoon fresh lemon juice
Grated zest of 1 lemon
Vegetable oil for deep-frying
Confectioners' sugar for coating
Sift the flour, baking powder, sugar, and salt, together into a bowl.
In another bowl, stir the eggs, egg yolks, olive oil, lemon juice, and zest together until well blended. Stir in the flour mixture to form a thick batter.
In a deep-flyer or deep heavy pot, heat the vegetable oil to 375°F. Drop tablespoons of the batter into the oil and fry until golden brown and puffed. Remove to brown paper to drain and cool.
Put the confectioners' sugar in a heavy paper bag. Add a few puffs at a time and shake them in the bag to coat with the sugar.
This recipe is from Celebrations Italian Style by Mary Ann Esposito, published by William Morrow and Company, Inc. in 1995.
This recipe is featured in show 1714; Heavenly Desserts - Dolci Celeste.
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