These are donuts shaped fritters from Abruzzo, called fritti di patate. Along with panettone and torrone, fritti di patate was part of my family holiday tradition. They are also known as Graffe in Napoli and as Ciambelle in other parts of Italy. Having potatoes as part of the dough in this particular family recipe
make a lighter and softer pastry. Happy holidays!
Fritti di Patate
- 300 grams flour (about 2 1/4 cup plus 2 tablespoon)
- 75 grams whole milk (about 1/4 cup plus 1 tablespoon)
- 1 tablespoon dry yeast
- 150 grams potatoes, boiled, peeled and smashed (about 1 big size potato)
- The grated peel of 1 large organic lemon
- 2 egg
- 25 grams sugar (about 2 tablespoons)
- 1 tablespoon salt
- 50 grams butter (about 1/4 of stick), room temperature
- 1 liter canola oil
- 2 cups of granulated sugar, for decoration
Pour warm milk (110°F) over the yeast in a mixing bowl; whisk and let stand until foamy (about 5 minutes).
Add the flour, the eggs, the rest of the milk, the smashed potato, the grated lemon, and the sugar and mix everything together until the dough is elastic and even (this can take 10 to 15 minutes). Add the salt and the butter in small pieces and continue mixing until incorporated. The dough is going to be slightly sticky).
Let it rest, covered with plastic wrap, until it doubles in size (about 1 to 2 hours).
Cut pieces of parchment paper into squares (about the size of each pastry). This will help to transfer the pastry into the boiling oil.
Place the dough on a flat surface dusted with flour. Punch it down and roll it until it is 1-inch thick. Cut the dough into discs using 2 round cutters, a large one and a very small one.
Place the Ciambelle over the parchment paper squares. Let them rest until they double their size (this will take 15-25 minutes).
Bring the oil to 350 F. Fry the Ciambelle until they turn golden brown.
Dry each pastry with a paper towels and place it in the granulated sugar, cover both sides with the sugar.
Place the Ciambelle on a serving plate and serve them warm.