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Fried Dough Puffs


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.


  1. sonia's avatar


    i'm after a receipe for crostoli however made with No Egg. My daughter has severe egg allergies. Is this possible?
  2. Michele's avatar


    Sonia, Any recipe you find for bread dough should work. I have used plain bread dough and it comes out fine. It's a little different but still very good. Just be sure to follow a recipe that isn't supposed to have eggs or it won't turn out right. Good luck with it. Enjoy!

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