The Calabrian pancakes are one of the most authentic symbols of festive cuisine from Southern Italy, a scent that fills homes and has always accompanied the most awaited days of the year. Soft, golden, and irresistibly fragrant, these leavened dough fritters are especially prepared during the Christmas period, but in many families they represent a tradition that renews every time people gather around the table. Simple in ingredients but rich in history, Calabrian pancakes can be enjoyed in a sweet version, with sugar and honey, or savory, stuffed with anchovies or other typical ingredients of the region. In this recipe, I will guide you step by step to make them just as tradition dictates: soft inside, slightly crispy outside, and with all the authentic flavor of Calabria.
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Christmas, Fall, Winter
Ingredients
- 4 cups all-purpose flour
- 1/3 cup potatoes (boiled)
- 1 tsp salt
- 2 tsp compressed yeast
- 1 2/3 cups water
- 12 cups vegetable oil
- to taste anchovies
- to taste sun-dried tomato
- to taste granulated sugar
- to taste provola cheese
Tools
- 1 Bowl
- 1 Pot
- 1 Slotted spoon
Steps
Boil the potatoes. Peel and mash them well with a fork and let them cool completely.
Place the cold potatoes in a bowl and start dissolving them with a little of the dough water, also add the yeast and make a soft mush.
Combine the flour and all the water (dissolve the salt in the last bit of water) and knead vigorously by slapping it with your hands, until a soft dough forms.
Leave in the bowl and let it rise until doubled.
Boil the potatoes. Peel and mash them well with a fork and let them cool completely.
Place the cold potatoes in the stand mixer’s bowl and start dissolving them with a little of the dough water by turning with the paddle attachment, also add the yeast and make a soft mush.
Combine the flour and all the water (dissolve the salt in the last bit of water) and knead vigorously, until a soft dough forms.
Leave in the bowl and let it rise until doubled.Put vegetable oil in the pot and bring it to high cooking temperature.
Dip small pieces of dough created by hand or with the help of a spoon, inserting the desired ingredient into the boiling oil. They will be ready when golden after a few minutes.
Drain them on absorbent paper and enjoy them hot.
If you want them sweet with sugar, just dip them in sugar while still hot.
Room temperature storage (for a few hours)
As they’re fried, pancakes are best freshly made.
However, if needed a short time after:
place them on a tray lined with absorbent paper,
cover them lightly with a kitchen towel,
they keep well for 6-8 hours.
👉 Avoid airtight containers: they become soggy.
How to maintain crispiness
To keep them best:
fry a few at a time,
drain them well,
do not cover with plastic wrap or lids,
always reheat in the oven, not in a pan.
