Southern Italy fried dough (Pitti i Natali)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 lbs of Potatoes4.5 lbs of White FlourCorn oil to fill deep skilletsalt to taste3 Fleishman's RapidRise Yeast packets (2 may suffice)
The preparation and cooking of the "pitti" can be varied by changing the ratio of flour with potatos. My experience is that adding more potatos will reduce the amount of oil of the "pitti".
The ratio I listed in the ingredients worked really well this year but it makes tons of "pitti", I'd guess about 100 total.
If you want a smaller number and less work on the skillet then reduce the potatoes and flour while keeping the ratio.
So, the amounts I make every time may vary but here I'll list the steps I follow.
1. Boil the potatos after pealing them and cutting them in small wedges. Add salt to the potatos to taste or a bit more, since flour will be added later.
2. Once cooked mash the potato into a very large bowl that can be used to knead and allow the dough to rise.
3. In a cup add 1/2 cup of flour and the yeast.
4. Add some of the potatoes hot water to the cup once the temperature lowers to 120-130F, or as indicated on the yeast package.
5. Mix the flour and yeast with the water and wait a few minutes to make sure the yeast becomes active, cup contents should double in about 5 mins or so.
6. Mix the cup with the yeast in the large bowl with the potatos and start keading into the bowl the flour. This will require some additional luke warm water.
7. Once all the flour is added, complete the kneading till pulling your fingers from the dough will leave it standing.
8. Put the bowl under some covers and let the dough rise for an hour or till risen.
9. Add oil to a deep pan so that the dough can float and heat very high.
10. Tear pieces of dough and form it by twisting it and making a donut like shape or a simple ball.
11. Fry in hot oil until golden on each side and set to drain in containers on paper towel.
12. Enjoy them hot or cold !! :-)
Number of Servings: 1
Recipe submitted by SparkPeople user LIVE4VTSNOW.
The ratio I listed in the ingredients worked really well this year but it makes tons of "pitti", I'd guess about 100 total.
If you want a smaller number and less work on the skillet then reduce the potatoes and flour while keeping the ratio.
So, the amounts I make every time may vary but here I'll list the steps I follow.
1. Boil the potatos after pealing them and cutting them in small wedges. Add salt to the potatos to taste or a bit more, since flour will be added later.
2. Once cooked mash the potato into a very large bowl that can be used to knead and allow the dough to rise.
3. In a cup add 1/2 cup of flour and the yeast.
4. Add some of the potatoes hot water to the cup once the temperature lowers to 120-130F, or as indicated on the yeast package.
5. Mix the flour and yeast with the water and wait a few minutes to make sure the yeast becomes active, cup contents should double in about 5 mins or so.
6. Mix the cup with the yeast in the large bowl with the potatos and start keading into the bowl the flour. This will require some additional luke warm water.
7. Once all the flour is added, complete the kneading till pulling your fingers from the dough will leave it standing.
8. Put the bowl under some covers and let the dough rise for an hour or till risen.
9. Add oil to a deep pan so that the dough can float and heat very high.
10. Tear pieces of dough and form it by twisting it and making a donut like shape or a simple ball.
11. Fry in hot oil until golden on each side and set to drain in containers on paper towel.
12. Enjoy them hot or cold !! :-)
Number of Servings: 1
Recipe submitted by SparkPeople user LIVE4VTSNOW.
Nutritional Info Amount Per Serving
- Calories: 123.2
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 13,953.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.4 g