Frati fritti
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 232
- Carbohydrates g 52.1
- of which sugars g 15.7
- Protein g 5.3
- Fats g 0.3
- of which saturated fat g 0.08
- Fiber g 1.2
- Sodium mg 77
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 6 min
- Makes: 10 pieces
- Cost: Low
- Note + 3 h of dough rising
PRESENTATION
Frati fritti are one of those fried desserts that just bring a little piece of Tuscany right to your table. You know, this soft and sweet treat is shaped like a ring. And here's the thing, its name? It’s supposed to look like a friar’s cowl. People really argue about where these fluffy rings started. Sardinia sometimes wants credit, but so many old family cookbooks from Lucca point to the Tuscan region. You walk through a street market in Tuscany and, boom, you’ll spot these golden rings dusted in sugar. And fresh, warm, just calling out for a bite. Unlike zeppole or sfinci siciliani, which are also popular deep-fried sweets during Carnival, frati fritti have their own thing going on. Folks love how the dough is super simple and the flavors? They come from real, honest ingredients, just like you’d find in most Italian kitchens.
Year after year, families in Tuscany keep their favorite recipes close, sometimes even passing them down in secret. I mean, whether you’re enjoying them during a festival or just whipping up some homemade fried treats at home, frati fritti always feel a bit special. The aromatic dough gets a quick spin in hot oil, turning golden and crispy on the outside while staying soft and moist inside. Pretty much perfect. It’s common to see these American fried pastries compared to classic fair food, but frati fritti bring a taste of Italian tradition that’s hard to beat. They fit right in with easy fried dessert recipes, especially when you want something that’s both nostalgic and fun to eat. Seriously, there’s just something about the smell of sugar and hot dough that feels like a celebration. Whether you’re sharing them with friends or grabbing one straight from the fryer at a local food stand—so good. That’s the magic of these classic deep-fried desserts—simple, tasty, and full of good memories. Whether you're at a bustling street fair or enjoying a quiet moment at home, these treats make any occasion feel a bit more festive. Can't go wrong.
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INGREDIENTS
- Ingredients for about 10 friars with a 4-inch diameter
- Sugar ¼ cup (50 g)
- Type 00 flour 4 cups (500 g)
- Vegetable oil 3.3 tbsp (50 g)
- Water 1 ¼ cup (300 g) - warm
- Lemon peel 1
- Brewer's yeast ½ tsp (3 g)
- Fine salt 1 pinch
- For frying and sugaring the friars
- Vegetable oil 3 cups (800 g) - for frying
- Sugar ½ cup (100 g) - for the surface
- Vegetable oil to taste - to grease the hands and the work surface
How to prepare Frati fritti
To prepare the fried friars, start by sifting the flour into a stand mixer fitted with a paddle attachment. Add the sugar 1, yeast 2, and the grated zest of 1 untreated lemon 3.
Then turn on the stand mixer and slowly pour in the oil 4. Once absorbed, do the same with room temperature water 5. Once it is also incorporated into the dough, replace the paddle with the dough hook and continue to knead at medium speed: you need to work it for a total of 7-8 minutes, adding the pinch of salt after the first 5 minutes 6.
At the end, the dough should be well-coiled around the hook 7. Lightly grease the work surface and transfer the dough onto it 8, then knead it briefly to form a ball 9.
Place it in a large bowl and seal with plastic wrap 10. Let the dough rise in the oven with the light on for about 3 hours: after this time, its volume should have doubled 11. Heat the oil in a large pan. While it reaches 340°F, use a dough scraper to take about 3 oz of dough 12.
Grease the work surface and lightly oil your hands 13, to handle the dough more easily; on the work surface, stretch your portion of dough to form a log 14. Attach the ends of the log 15
And seal them to create a doughnut shape about 4 inches in diameter 16. As soon as you finish forming your friar, immerse it in hot oil at 340°F 17 and fry for 3-4 minutes on each side 18.
When the friar is golden on both sides, drain it on paper towels 19 and while still warm, roll it in a low, wide dish where you have placed granulated sugar 20, turning it to coat evenly. Continue this way until all the dough is used: you should get 9-10 friars. Enjoy your fried friars while they are hot 21: irresistible!