Oil temperature is everything: too cool and they drink it up; too hot and they darken before they crisp. Aim true and every batch will shatter on the first bite.
Serve as a sweet appetizer with coffee, or a dolce after lunch or dinner—and yes, you can make ahead.
No complicated kit, no yeast, just pantry basics and a few chef-level tricks.
Why Crostoli Endure (and Why Jamie’s Spin Works)
Few traditional recipes carry as much nostalgia. Across Italy they change names—chiacchiere, frappe, cenci—but the goal’s the same: shatteringly crisp pastry that melts away. Historically, nonnas turned humble staples (flour, eggs, a splash of grappa) into celebration food. Jamie’s style honors that restraint while making it easy Italian: quick knead, proper rest, roll thin, fry fast.
They’re also wildly adaptable. Dust with sugar, drizzle with honey, or serve alongside fresh fruit. In some families they’re stacked like a showpiece from a holiday bakery window; in others, they’re simply passed around the table with smiles.
Dough, But Make Italian (The Chef’s Shortlist)
- Flour: “00” if you have it—strong enough for ultra-thin rolling.
- Eggs & a touch of fat: richness without heaviness.
- Citrus zest: lemon or orange for that clean, bright perfume.
- Pinch of salt and pepper: pepper optional, a tiny pinch adds warmth.
- Splash of grappa or Marsala (optional): classic depth.
- Oil for frying: neutral, high smoke point.
This isn’t bread—no yeast here. Think pasta dish technique: smooth, elastic, and rolled fine.
Rest Matters
Rest the dough (30–60 minutes). It relaxes gluten, rolls thinner, fries crisper. Cover with a damp cloth so it doesn’t crust. If it springs back, rest longer.
Rolling, Cutting, Frying: The Easy Recipes Way
- Roll thin: Pasta machine from wide to the thinnest setting, folding once or twice for strength. Hand-rolling works—just aim for 1–2 mm.
- Cut & shape: Strips, bows, twists—use a fluted wheel for those pretty edges. Keep scraps covered; reroll once only.
- Fry fast: 170–175°C (340–350°F). Cook 45–60 seconds per side until pale gold. Work in small batches so the oil temp stays steady.
- Drain smart: Wire rack beats paper towels (no steam sog). Dust with icing sugar while warm.
Chef tip If a piece hits the oil and barely bubbles, the temperature’s low. If it darkens in 20 seconds, it’s high—adjust and keep going.
Can They Be Baked in the Oven?
Frying is traditional and delivers the classic snap. If you must go oven-route, brush shapes lightly with oil, bake at 180°C/350°F until just golden, and sugar while warm. They won’t be quite as ethereal as fried, but it’s a handy make ahead option.
Flavor Ideas (Still True to Nonna)
- Citrus + vanilla: zest in the dough, seeds from half a pod or pure extract.
- Spirits: a teaspoon of Limoncello or Marsala for aroma (mind the dough’s texture).
- Chocolate drizzle: 70% melted lines over cooled crostoli.
- Mascarpone dip: whip with honey and a pinch of salt and pepper for contrast.
Serve With
Coffee, Vin Santo, citrusy spritz; or set them alongside fresh fruit. On a big table with an easy Italian pasta recipe and salad, they shine.
Jamie-Style Nonna Crostoli (At-a-Glance)
Ingredients
- 250 g “00” flour (all-purpose works)
- 2 large eggs
- 2 Tbsp caster sugar
- 1 Tbsp melted butter (or olive oil)
- Zest of 1 lemon or orange
- 1 Tbsp grappa, Marsala, or milk (optional)
- Pinch of salt (and a whisper of pepper if you like)
- Neutral oil for frying
- Icing sugar, to dust
Method
- Make the dough: Mix dry; add eggs, fat, zest; knead 5–7 mins until smooth. Add a spoon of liquid if tight.
- Rest: Wrap and rest 30–60 mins.
- Roll & cut: Pasta-machine thin; cut ribbons/bows.
- Fry: 170–175°C, 45–60 sec per side, small batches.
- Finish: Rack-drain; dust generously.
Make ahead: Fry, cool, and store airtight up to 2 days. Re-crisp briefly (low oven) if needed.
Troubleshooting (Like a Calm Chef)
| Problem | Why it happens | Quick fix |
|---|---|---|
| Greasy, pale | Oil too cool / crowded pan | Heat to 170–175°C; fry fewer at once |
| Dark edges, raw center | Oil too hot | Lower heat; test one at a time |
| Chewy, not crisp | Dough too thick / overworked | Roll thinner; rest longer |
| Cracking when rolling | Dough dry / under-rested | Light spritz of water; rest 10–15 mins |
FAQs
Does Jamie Oliver have an official crostoli recipe?
Not a widely published one. But his cookbook and TV approach—fresh, fast, unfussy—translates perfectly. Follow the method above and you’ll get that Jamie-ish balance of ease and tradition.
Are crostoli a dessert or an appetizer?
Traditionally a sweet, but they also work as a playful appetizer with coffee or a dessert bite after lunch or dinner.
Can I bake instead of fry?
Yes (see the Baked in the oven note). Fried is classic; baked is a lighter, easy recipes workaround for crowds.
What do they pair with?
Coffee, Vin Santo, citrusy spritz; or serve alongside fresh fruit. On a big table with an easy Italian pasta recipe and salad, they shine.
Why is there no yeast?
Crostoli are a thin pastry—think pasta-style dough—so yeast would only fight the crispness.
To Wrap Up
Jamie’s nonna-style crostoli are the best of both worlds: make Italian like a seasoned chef, but keep it simple and joyful. With a short ingredient list and a few pro touches—proper rest, thin rolling, steady oil—you’ll turn out a tray that tastes straight from a festival bakery window. Dust, serve, and watch them disappear.
Ingredients
Method
- Make the Dough: In a mixing bowl, combine the flour, sugar, salt, citrus zest, and mix well.Add eggs and melted butter. Start mixing with a fork, then knead by hand until you form a smooth, elastic dough. If needed, add 1 tbsp milk or grappa to loosen it slightly.
- Rest the Dough: Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
- Roll & Shape:On a floured surface, divide dough into 2 parts. Roll out very thinly using a rolling pin or pasta machine (as thin as lasagna sheets).Cut into strips (~15 x 3 cm) using a fluted cutter. Twist into knots or leave flat.
- Heat the Oil:In a deep pan, heat oil to 170–180°C (340–355°F). Fry crostoli in batches for 30–60 seconds per side until golden and crisp.
- Drain & Dust:Use a slotted spoon to transfer them to a paper-towel-lined plate. Let cool slightly, then dust generously with icing sugar.
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