The Italian Christmas Scrippelle is a traditional recipe from Abruzzo!!!
Good scrippelle must be light and airy inside (not doughy). In order to have light and airy scrippelle, the dough must be worked well.
- 1 kilo (approx. 2 lbs. and 4 oz.) of flour
- 20 grams (8 oz.) of fresh yeast (I buy it from the bakery – or pizzeria)
- 2 eggs
- 2 potatoes, boiled and riced
- 32 oz. tepid or lukewarm water (approx.)
- 3 quarts vegetable oil for frying
- Boil the potatoes and rice them.
- Melt the yeast well into the tepid or lukewarm water.
- Place flour in a very large bowl.
- Mix in the eggs and potatoes.
- Add water a little at a time.
- Consistency of dough should be soft and elastic but not watery.
- The dough should be well worked. Place a batch of dough in the mixer bowl and work it well with a dough hook (10 minutes).
- Remove the worked dough and place into a very large pot. Add another batch and so on until all the dough is finished. Place the worked dough in a warm spot, cover it and let it rise.
- The dough should double in size within an hour or so. In the meantime, place the vegetable oil in a deep roaster over a burner.
- Heat oil until it gets very hot over medium heat.With your fingers take a little dough, the size of an egg, and stretch it over the hot oil very slowly. (It’s an art – it takes practice).
- If you have trouble doing the long scrippelle, you can take a short cut. Grab spoonfuls of dough and drop them into the hot oil.
- Fry until golden.
- Place fried dough on absorbent paper and add granulated sugar.