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