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Freshly fried crostoli with powdered sugar and espresso

Nonna’s Crostoli Recipe by Jamie Oliver

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Ingredients Method

Ingredients
  

  • 250 g all-purpose flour
  • 2 large eggs
  • 2 tbsp caster sugar
  • 1 tbsp melted unsalted butter (or olive oil)
  • Zest of 1 lemon or orange
  • 1 tbsp grappa, Marsala wine, or milk (optional)
  • Pinch of salt
  • Neutral oil for frying (e.g., sunflower or vegetable)
  • Icing sugar (to dust)

Method
 

  1. 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.
  2. Rest the Dough:
    Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
  3. 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.
  4. 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.
  5. Drain & Dust:
    Use a slotted spoon to transfer them to a paper-towel-lined plate. Let cool slightly, then dust generously with icing sugar.