Tuscan Traditions
Fresh Florentine ‘Coccoli’
Coccoli, fried dough balls paired perfectly with Stracchino Cheese and Prosciutto ham, Recipe and Ingredients
Coccoli, fried dough balls paired perfectly with Stracchino Cheese and Prosciutto ham, Recipe and Ingredients
• 300 g all-purpose flour
• 250 g water
• 1 tablespoon of extra virgin olive oil
• 12 g baking powder
• 1 teaspoon sugar
• 3 grams salt
• 1 L vegetable oil for frying (soybean, sunflower or peanut)
• In large mixing bowl (plastic or glass is preferred), add baking powder, flour, salt and sugar. Add
the water, the extra virgin olive oil, wire whisk to blend all ingredients together. Break up any
lumps that might form.
• Although dough will seem very sticky and runny, cover bowl with plastic wrap or kitchen towel,
and allow to rise for 1 hour in warm place.
• Place paper towels onto plate or baking tray. Set aside near frying area. Place oil in deep pot, and
heat to 175-180C. Coat a table or soup spoon with oil, and scoop spoonfuls of coccoli dough into
hot frying oil. Be careful not to overcrowd cooking oil - cook coccoli in more than one round if
necessary.
• Allow to fry until each dough ball has turned lightly golden brown and is cooked through.
• Remove from oil, place onto paper towel lined tray or plate to absorb excess cooking oil.
• Once coccoli have all cooked and sat a few minutes on the paper towels, adjust to taste with salt.
• Serve with a plate of sliced aged Prosciutto crudo and fresh Stracchino cheese.
Learn to make Coccoli at MaMa Florence cooking school at one of our pizza classes!
4.7 9 reviews
Better on the second day, which the recipe says and which I did not believe until I tried.
Made it, ate it, felt proud of myself. That is the review.
This is peasant cooking in the best sense. Almost nothing goes in, hours of flavour come out.
Not everything worked at the first go, but the explanation made it obvious what I had done wrong.
