Sweet fritters made with pizza dough or fried bread dough fritters are humble, very old pastries traditionally made from the excess dough left from bread or pizza. The extremely simple recipe calls for the frying of pieces of a leavened dough for bread or pizza, made only with flour, water, salt, sourdough or brewer’s yeast, and they can be eaten either sprinkled with sugar or served savory.
Today, after preparing dough for pizzas, I thought it would be nice to share these fritters on the blog, so I set aside a bit of dough and made them: my children adore them and it was very hard to take photos before they finished them all, but under threat of violence I managed to stop them and here is the recipe with a photo!
Follow me in the kitchen, and before making the bread dough fritters I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

Also check out:

Simple grandmother's recipe for fried bread dough fritters

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 3 Hours
Portions: 5-6 people
Cooking methods: Frying
Cuisine: Italian

991.30 Kcal

calories per serving

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Energy 991.30 (Kcal)
Carbohydrates 63.84 (g) of which sugars 20.90 (g)
Proteins 8.49 (g)
Fat 81.51 (g) of which saturated 8.52 (g)of which unsaturated 68.97 (g)
Fibers 0.14 (g)
Sodium 468.49 (mg)

Indicative values for a portion of 100 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

3 1/2 cups semolina (remilled durum wheat)
1 7/8 cups water
2 tsp salt
2 tsp fresh baker's yeast
to taste sugar (for finishing)
to taste sunflower oil (for frying)

Preparation

In a large bowl pour the flour, make a well and pour in a little warm water. Add the yeast and stir to dissolve it well, then add the rest of the water, the salt in a corner and, if you like, a little oil and a teaspoon of sugar. Knead for a few minutes in the bowl, then cover with a cloth and let rest in the oven with the light on for 10 minutes.
Turn the dough out onto the work surface and begin to work it vigorously for at least ten minutes, until it no longer sticks to the work surface without adding flour. You should obtain a smooth, homogeneous dough, so work it well; when you have a smooth, uniform and elastic dough, you can place it in a warm bowl (in the oven with the light on) until it doubles in size.
After the time has passed — it may take 2 or 3 hours (unless you increase the amount of yeast) — turn the dough out onto the work surface and, without deflating it too much, shape it into a ball.
Heat a pan with enough vegetable oil (at least about 1 inch deep), dip the tip of a toothpick into the oil and if it produces many little bubbles you can start frying. Cut pieces of dough, stretch them a little with your hands and drop them into the hot oil.
During frying keep the heat at medium — this will prevent them from burning on the outside while remaining raw inside.
Transfer the fritters to a sheet of absorbent paper, then if you want them sweet, toss them immediately in granulated sugar; if you prefer them savory, serve them with ham, cheese or cold cuts — they’re delicious!!
Of course, with this dough you can also
If you liked this recipe, also check out:
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– Very quick cinnamon apple fritters;
– Stale bread fritters with gooey center;
– Sweet bread fritters made with stale bread;
– Basic potato dough for pizzas, focaccias, fritters and doughnuts.