San Martino, crispeddi e vino!
Sicilian culture requires your to stuff yourself with crispelle and drink lots of red wine every 11th of november (YES, EVEN IF IT FALLS ON A MONDAY).
So just in case you cannot find crispelle (also called zeppole) where you live, here is the recipe to make them at home.
Ingredients
- 1 kg of re-milled durum wheat semolina
- 1 medium boiled potato, mashed (optional)
- Yeast, as needed (the more you add, the faster it will rise)
- Fennel seeds
- Red chili pepper (optional)
Instructions
- In a large bowl, combine the flour, mashed potato (if using), yeast, fennel seeds, and a sprinkle of red pepper (if using).
- Gradually add water and mix until you have a very soft, almost liquid dough.
- Using a spoon dipped in oil (or your hands if you prefer), scoop small portions of the dough and drop them directly into hot oil.
- Fry until golden brown and drain on paper towels to remove any excess oil.
Serving Suggestions
These fritters can be enjoyed in various ways:
- Classic: Serve them as they are, freshly fried.
- Sweet: Add sugar to taste or top with melted chocolate.
- Honey-glazed: Sauté them briefly in a pan with a bit of honey for an extra delicious touch (this version is especially tasty!).
Enjoy!