The fried scugnizzi (also known as little devils or little angels) are simply strips of pizza dough that are fried and then dressed, in the savory version, with cherry tomatoes, arugula, and parmesan.
They originated as a recovery recipe from ‘scraps’ of classic oven-baked pizza dough that Neapolitan pizza makers would give a second life by frying. Due to their deliciousness, they have now become a mainstay on the menus of many Neapolitan pizzerias where you can enjoy them as appetizers alongside a pasta frittatina, a stuffed croquette, and zeppoline.
Making them at home is very easy, and you can serve them as an appetizer or during a cocktail party. There is also a sweet version, fried little angels with Nutella, the perfect dessert for lovers of pizza and the world’s most famous hazelnut spread.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2 g dry brewer's yeast
- 2/3 cup water
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- as needed vegetable oil (for frying)
- 3 1/2 oz cherry tomatoes
- as needed arugula
- as needed parmesan (shaved or grated)
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Stand Mixer
- 1 Pastry Board
- 1 Kitchen Scale
- 1 Metal Scraper
- 1 Pan
- 1 fry colander
- 1 Skimmer
Steps
To prepare the base dough for fried scugnizzi, you can knead it by hand since it is not a high hydration dough; however, if you have a stand mixer, you can easily use it as I did.
First, place the flour and yeast in the stand mixer’s bowl and mix them before starting to add water little by little.
When you’ve added half the water, add the salt and oil and continue kneading to incorporate them into the dough.
Proceed by adding the remaining water in a stream.
When the dough is smooth and homogeneous, transfer it to a bowl, cover it, and let it rise until it doubles in size.
Once risen, transfer the dough to a lightly floured pastry board and use your hands to stretch it into a rectangle about a finger thick.
Then, with a scraper, cut strips about 2.7-3.1 inches long.
Fry the pizza strips in hot vegetable oil, and when they are puffy and golden, transfer them to a fry colander to drain any excess oil.
Meanwhile, in a bowl, place the washed and dried arugula, the washed, dried, and halved cherry tomatoes, and season everything with extra virgin olive oil and fine salt.
Finally, add the fried scugnizzi, the cheese, and mix to flavor everything.
Serve the fried scugnizzi accompanied by a mug of cold beer 😉.
Notes
As with all leavened doughs, rising times vary based on the amount of yeast used and external temperatures.
