There are recipes that have the power to transform into true embraces of sweetness, and the Calabrian Scoratelli are just that. It’s a typical fried dough from Rossano, Calabria, which is then coated in sugar and sometimes scented with a pinch of cinnamon. A simple recipe from the poor cuisine, but rich in meaning: traditionally linked to moments of celebration, family gatherings, and good wishes for happiness, serenity, and speedy recovery.
I discovered it thanks to my 10-year-old nephew, who with great sensitivity and sweetness wanted to teach it to me as he prepares it together with his grandmother and aunt. A special afternoon, made of dough, laughter, and collaboration: he guided the steps, I helped him with cooking and frying. In a few minutes, we brought to the table a dessert that could unite the whole family, giving us warmth, joy, and that magic that only traditional recipes can convey.
Scoratelli are delicious to enjoy hot, freshly fried, but they remain delightful even when cold. A simple treat, quick to prepare, and perfect for sharing a special moment with loved ones.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 16 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 149.03 (Kcal)
- Carbohydrates 7.75 (g) of which sugars 2.09 (g)
- Proteins 0.87 (g)
- Fat 13.15 (g) of which saturated 1.80 (g)of which unsaturated 10.39 (g)
- Fibers 0.27 (g)
- Sodium 49.14 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz water
- 1 cup all-purpose flour
- 1 tsp extra virgin olive oil
- 1/2 tsp salt
- vegetable oil (For frying)
- sugar (For coating)
- ground cinnamon (optional)
- 1 leaf bay leaf (To flavor the water)
Tools
- 1 Saucepan
- 1 Frying pan
Preparation
Put the water in a saucepan with a pinch of salt, a drizzle of oil poured in a cross, and a bay leaf. Bring to a boil.
👉 If you don’t have whole bay leaves, you can use crushed bay leaves: wrap them in a sterile gauze and tie with kitchen string, so they won’t disperse during cooking.
When the water reaches a boil, remove the bay leaf (or gauze with crushed leaves). Add the flour all at once and immediately stir with a spatula. Keep stirring until the dough starts to thicken.
👉 At this point, turn off the heat and continue stirring to make the mixture smooth and compact.
Transfer the still warm dough onto the work surface (no extra flour needed). Let it cool slightly, then knead it with your hands until it is smooth and compact, forming a dough ball.
Cut the dough ball into several pieces and, using the palms of your hands, roll them into thin ropes, less than 3/8 inch thick.
The size of the Scoratelli depends on how long you stretch the ropes: the longer they are, the bigger the Scoratelli will be.
Take a rope and close it into a bow shape by overlapping the ends. Lightly press with your finger where they cross to seal them and prevent them from opening during cooking.
Heat plenty of vegetable oil in a frying pan. To check if the oil is ready, you can use a simple trick: dip a toothpick in and if bubbles form around it immediately, the oil is at the right temperature.
Fry a few Scoratelli at a time: it’s more convenient because they fit better in the pan and will be immediately immersed in the oil, cooking evenly and becoming golden.
When the Scoratelli are golden on both sides, take them out of the oil with a kitchen tongs and immediately pass them through granulated sugar.
👉 You can enrich the sugar with a bit of ground cinnamon for a special aroma.
Make sure to pass them quickly in the sugar, then place them on a serving tray. Your Scoratelli are ready to be enjoyed hot and crispy!
NOTES
Scoratelli are a humble dish from tradition, typical of Rossano in Calabria: few simple ingredients, but a unique flavor.
There’s no need to add anything to the ingredients: the dough and sugar are already perfect as they are.
They can be enjoyed hot, freshly fried, but are also delicious at room temperature.
Perfect for a quick snack or a tasty after-meal treat: they are prepared in a few minutes and can also be made in advance.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
What flour is best to use for Scoratelli?
For this recipe, it’s best to use all-purpose flour, which makes the dough soft and easy to work with. Avoid whole wheat or heavy flours, as they would change the texture of the ropes.
Can I flavor the sugar differently?
Sure, you can add a bit of ground cinnamon to the sugar, as tradition suggests, but avoid adding other strong flavors to not overpower the simple taste of the Scoratelli.
