tagAlt.Coccoli Fried Pizza Dough

Coccoli - Fried Pizza Dough

They say everything fried tastes better - while pizza dough is amazing in pizza format with tasty toppings and fresh olive oil, a fried version of delicate dough balls is an absolute winner in our books.

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Something tasty (and not necessarily healthy-to-the-max) might be beneficial as it releases seratonin and makes you a happier person overall!  At least, that's our story and we're sticking to it when it comes to indulging in fried foods.  Once a week you should treat yourself, and what better way than with these little fried dough balls of pure joy?

Serve these with a lovely, fresh, creamy cheese like Crescenza or Stracchino, and a generous portion of salty, sweet Prosciutto crudo, and there's not one family member who will complain about dinner tonight!  A true recipe for happiness, but use it in moderation, both for the health element but also the surprise factor.  

60 total time (min)

10 cooking time (min.)


6 ingredients


390 kCal


3 steps to complete the preparation

Ingredients

for 4 servings

Coccoli ingredients

  • All-purpose flour 300 grams
  • Water 250 ml2
  • Fresh yeast 12 grams
  • Sugar (Granulated) 1 pinch
  • Salt 2 pinch
  • Seed oil 1 liter

Perfect Match

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Filippo Bartolotta

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Preparation

for 4 servings

Step

1

Of 3

Prepare the dough

In large plastic or glass mixing bowl, add water, yeast, and sugar.  Allow yeast and sugar to dissolve.  Once they’ve dissolved, slowly add flour and mix ingredients with a sturdy wire whisk to blend everything together.  Break up any lumps that might form.  Add salt, and continue to blend ingredients together. Although dough will seem very sticky and runny, cover bowl with kitchen towel or plastic wrap, and allow to rise for 45 minutes or 1 hour in warm place.

Step

2

Of 3

Cook the coccoli

Place paper towels onto nearby baking tray or plate, put near frying area.

Place oil in deep soup pot and heat to 175-180C (ideal frying oil is either peanut or sunflower oil).  Coat soup spoon in oil and remove spoonful of coccoli dough.  Add into pot with heated oil, and repeat until surface has several coccoli shapes cooking without overcrowding area.  Allow to fry until nicely golden in color, remove from oil. Place onto prepared paper-lined tray or plate and allow paper to absorb excess oil.

Step

3

Of 3

Finish the coccoli

Once coccoli have been slightly cooled and excess oil absorbed, adjust to taste with salt.  Serve hot, accompanied by a lovely serving of aged Prosciutto, fresh Stracchino cheese, and a dab of fresh tomato sauce.

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli
0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

View product

Pairing

Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli
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A perfect match for raw fish appetizers, seafood, and fish in general.

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Riserva di Fizzano - Chianti Classico Gran Selezione Wine - Rocca delle Macìe
0.75l

Special exposure give this wine an elegance which lasts in time

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Marne 180 - Amarone of Valpolicella DOCG Wine - Tedeschi
0.75l

Amarone Marne 180 - a wine that knows how to surprise.

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Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli
0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

View product
Riserva di Fizzano - Chianti Classico Gran Selezione Wine - Rocca delle Macìe
0.75l

Special exposure give this wine an elegance which lasts in time

View product
Marne 180 - Amarone of Valpolicella DOCG Wine - Tedeschi
0.75l

Amarone Marne 180 - a wine that knows how to surprise.

View product

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