Fried Pizzelle

Fried Pizzelle, also known as “pizze fritte”, are a classic appetizer in Neapolitan cuisine. Here is the recipe:

Ingredients

• 500 g of type 00 flour
• 15 g of fresh brewer’s yeast
• 300 ml of lukewarm water
• 1 teaspoon of sugar
• 1 teaspoon of salt
• Oil for frying (preferably olive or seed oil)
• Garlic, cherry tomatoes, oregano (for seasoning, optional)
• Mozzarella (optional)

Preparation

1. Dissolve the brewer’s yeast in lukewarm water with sugar in a bowl and let rest for a few minutes.
2. In a large bowl, pour in the flour and make a well in the center, then pour in the dissolved yeast.
3. Start to mix by gradually adding the water and incorporating the flour from the edges towards the center. Add the salt towards the end of the mixing process.
4. Work the dough until it is homogeneous and slightly sticky.
5. Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours, or until it doubles in volume.
6. Once risen, heat plenty of oil in a deep pan.
7. Take small pieces of the dough, stretch them with your hands to form fairly thin discs.
8. Fry the pizzelle in hot oil until they are golden brown on both sides.
9. Drain the pizzelle on paper towels to remove excess oil.
10. If desired, you can season them with chopped garlic and fresh cherry tomatoes and a pinch of oregano, or add pieces of mozzarella and let it melt on the hot pizzelle.

Curiosity

Traditionally, pizzelle are simply seasoned with a bit of coarse salt, but in modern versions, they can be found with a variety of toppings, from simple ones like tomato and oregano to more complex ones such as various cold cuts and cheeses. They are a true Neapolitan street food delight that always wins everyone over on the first taste!