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.
RECIPE FROM: http://casa-giardino.blogspot.com/2012/01/scrippelle-abruzzesi.html
- 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
Boil the potatoes and rice them.
Melt the yeast well into the tepid or lukewarm water.
Place flour in a very large bowl.
Mix in the eggs and potatoes.
Add water a little at a time.
Consistency of dough should be soft and elastic but not watery.
The dough should be well worked. Place a batch of dough in the mixer bowl and work it well with a dough hook (10 minutes).
Remove the worked dough and place into a very large pot. Add another batch and so on until all the dough is finished. Place the worked dough in a warm spot, cover it and let it rise.
The dough should double in size within an hour or so. In the meantime, place the vegetable oil in a deep roaster over a burner. Heat oil until it gets very hot over medium heat.
With your fingers take a little dough, the size of an egg, and stretch it over the hot oil very slowly. (It’s an art – it takes practice).
If you have trouble doing the long scrippelle, you can take a short cut. Grab spoonfuls of dough and drop them into the hot oil. Fry until golden.
Place fried dough on absorbent paper and add granulated sugar.