Member #610488's Note:
This tasty snack is nice on its own, but even better with a selection of salamis, sliced cured meats, such as prosciutto, salame di Felino, culatello and coppa, or jams and jellies.This is very similar to a dish from Emilia Romagna called gnoccho. Time does not include proofing time.
My Private Note
Units: US | Metric
- 1In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat.
- 2In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form.
- 3Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes.
- 4Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes.
- 5Punch down dough and turn out onto a lightly-floured surface. Roll out to a ¼ inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece.
- 6Fill a deep saucepan with 1½ inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 1½ minutes total.
- 7Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately.
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Nutritional Facts for Torta Fritta (Fried Dough Italian Style)
Serving Size: 1 (146 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 458.1
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 1.0 g
- Cholesterol 2.7 mg
- Sodium 304.7 mg
- Total Carbohydrate 89.3 g
- Dietary Fiber 3.4 g
- Sugars 1.7 g
- Protein 13.3 g