Coccoli Fritti with Prosciutto and Taleggio are golden pillows of dough, deep-fried to perfection, creating a crispy exterior with a light and airy center.
"Coccoli Fritti" is an Italian term that translates to "Fried Dough Balls" in English. These delicious little parcels from Tuscany are the perfect starter for any meal. Coccoli Fritto is light fluffy pillows of fried dough shaped into balls and deep fried until golden. Coccoli Fritti is the fried snack of all fried snacks!
Served warm and filled with freshly sliced prosciutto and beautiful soft cheeses like stracchino and taleggio, these delicious fried morsels will certainly be on your favourites appetizer list.
Coccoli Fritti with Prosciutto and Taleggio
Serves 6-8
Prep Time: 1 hour and 10 minutes
Cook Time: 30 minutes
Ingredients for Coccoli Fritti with Prosciutto and Taleggio
220g plain white flour + extra for dusting
180ml warm water + extra if required
7g yeast
1 1/2 tsp extra virgin olive oil
1 tsp salt
Vegetable oil for frying
100g taleggio or stracchino cheese
16 slices fresh prosciutto cheese
Sea salt
Method for Coccoli Fritti with Prosciutto and Taleggio
Pour warm water and yeast into a large bowl and use a fork to whisk to combine. Allow the yeast to sit for 10 minutes until little bubbles start to form on the surface.
Slowly add the flour to the yeast and mix using a fork until all the flour has been incorporated. Add olive oil and salt and mix until just combined. This dough will be quite sticky which is exactly the consistency you are looking for.
Sprinkle a little flour onto a clean surface and transfer the dough. If you find that the dough is a little sticky add a little more flour. Knead for 5 minutes until soft and place back into the bowl. Cover with a tea towel and place in a cool dark place for 1 hour until the dough has doubled in size.
Heat enough vegetable oil in a small saucepan or deep fryer to 170°C. Drop a tiny piece of dough into the oil. If lots of bubbles form around the dough, making a sizzling sound then the oil is ready.
Cook the Coccoli in batches for 4 to 5 minutes, turning frequently, until lightly golden. Remove Coccoli with a slotted spoon and drain well on paper towels to remove any excess oil. Sprinkle with a little sea salt.
Serve warm Coccoli on a large platter, tear them open, and fill them with prosciutto and sliced taleggio cheese inside. Serve immediately.
Buon Appetito!