Crispelle

Crispelle, also known as “crispelline” or “crespelle”, are a typical snack of Sicilian cuisine, particularly widespread during the holidays. They are yeast fritters that can be either sweet or savory. Here I propose the sweet version, with the salty variants often garnished with anchovies or ricotta.

Ingredients

• 250 g of soft wheat flour
• 15 g of fresh brewer’s yeast (or 7 g of dry brewer’s yeast)
• 1 teaspoon of sugar
• About 200 ml of lukewarm water
• A pinch of salt
• Oil for frying (preferably olive for a more authentic taste)
• (Optional for sweet variants) Icing sugar or honey for garnish

Preparation

1. In a large bowl, dissolve the brewer’s yeast in the lukewarm water with the teaspoon of sugar, which helps activate the yeast.
2. Slowly incorporate the sifted flour and a pinch of salt, mixing with a wooden spoon or using your hands until you have a homogeneous and sticky dough.
3. Cover the dough with a kitchen cloth and let it rest in a warm place until it doubles in volume, for about 1-2 hours.
4. Heat a generous amount of oil in a high-sided frying pan. When the oil is hot (but not smoking), take small pieces of dough with the help of two spoons or with moistened hands and gently drop them into the oil.
5. Fry the crispelle until they become golden and puffed, turning them once to cook evenly.
6. Drain them from the oil with a slotted spoon and place them on paper towels to remove excess oil.
7. If you opted for the sweet version, dust the crispelle with icing sugar or drizzle with a little honey.

Serve the crispelle warm or at room temperature. They are an excellent street food and are often consumed during fairs and popular festivals in Sicily.

Curiosity

In Sicily, the crispelle can vary from city to city, for example in Catania they add anchovies to the dough to create a delicious salty version.