The Genoese cuculli, very tasty fried delights from Ligurian cuisine, are truly a treat.
A leavened batter flavored with chives, but it does not taste like a simple leavened dough, I don’t know how to explain it to you, but you just have to try them and you’ll see how delightful they are!
Even the result will be a thick batter, but it will still need its rise time.
They are very simple to prepare, the only downside is that you risk eating too many!!!
They can be served either instead of bread, perhaps together with cold cuts, or as I propose to you, as an appetizer or simply to nibble on outside meals, as they are also good cold!
I have prepared them on different occasions, even among the fried dishes served at the New Year’s Eve party.
What do you think about making them together?
Then follow my recipe with step-by-step photos and let me know what you think in the comments!!!
Approx. 440 Kcal per person
- Cost: Very economical
- Rest time: 2 Hours
- Portions: About 55 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Genoese Cuculli
- 17.5 oz Manitoba flour
- 1 egg yolk
- 1.25 cups water (about 10.5 oz)
- 0.75 cup whole milk
- chives or onion
- 1 heaping tsp salt
- 0.35 oz fresh brewer's yeast
- peanut oil for frying
Preparation of Genoese Cuculli
To knead the ingredients, we can use either a food processor or a hand mixer. I used the hand mixer.
Combine the brewer’s yeast, lukewarm milk, 1 teaspoon of sugar, 7 oz of Manitoba flour, mix everything well and let it rest covered for 1 hour, leaving the dough directly in the mixer’s bowl.
After the time has passed, add the remaining flour, water and mix well so that it becomes a batter. Lastly, add the chives or chopped onion, salt, egg yolk, mix everything well, transfer the mixture to a slightly larger bowl and let it rest for a couple of hours.
The batter should be thick to pick up with a spoon.
Prepare a pan with high edges, put plenty of oil for frying, when it is hot pour the batter in spoonfuls taking care to wet the spoon in the oil first and then take the batter so it does not stick.
As soon as they are puffed and golden, drain them and let them dry for a couple of minutes on absorbent paper and then sprinkle them with salt.
Serve hot, but they are also good cold.
