pizza fritta with powdered sugar…bringing the San Gennaro home

It’s my favorite time of year again…the San Gennaro festival in NYC’s little Italy! It’s a tradition for my husband and I to go every year. Last year was Luca’s first visit and while he slept through most of it, his dad and I had a blast! This year with a newborn and a newly walking toddler however, it was a bit harder to get down to Mulberry Street so I decided to bring the festival to us! Since sausage and peppers, braciole, and seafood salads are already staples in our house, I decided to try something a little different…and deep fried! Here’s a fun recipe that takes some time to rise but involves very little work. Check out my Pizza Fritta with Powdered Sugar!

Perfection!

Perfection!

Ingredients:

4 cups of all purpose flour, sifted

1 packet dry yeast

1 1/3 cups of warm water (around 110 degrees)

Pinch of sugar

1/4 tsp salt

2 cups vegetable oil, plus 1 TBS

Powdered sugar for dusting

Only a few ingredients are necessary

Only a few ingredients are necessary

Directions:

Whisk flour, salt, and sugar in a large bowl.

Make sure you measure after sifting

Make sure you measure after sifting

Make a well in the center and pour in the water and yeast. Mix until the yeast dissolves.

Yeast wakes up best in a warm water bath :)

Yeast wakes up best in a warm water bath 🙂

Then, add 1 TBS oil and begin to bring the flour in from the sides and work until a dough ball forms, adding extra splashes of water if necessary.

Hello doughy friend

Hello doughy friend

Turn onto a floured cutting board, brush with oil, cover with a dry kitchen towel and let sit for around 2 hours, or until the dough has doubled in size.

2 hours later...

2 hours later…

When the dough is ready, punch down with your finger tips. Cut into 4 pieces. Round the four pieces into small balls, brush with oil, cover and let rest for another 30 minutes.

A pizza cutter is the perfect tool or the job!

A pizza cutter is the perfect tool or the job!

Fantastico!

Fantastico!

Finally, flatten the dough balls out with your hands, stretching into small disks.

Flatten each disk, they don't have to be perfect!

Flatten each disk, they don’t have to be perfect!

Heat a large pan over medium high with the vegetable oil. You want the oil to be hot enough, but not smoking, to quickly deep fry the dough. Add the disks and cook until golden brown and puffy, about 3-4 minutes on each side. Remove onto a paper towel lined plate, dust with powdered sugar, and enjoy hot!

Served hot is the best way to enjoy. Try with marinara and cheese too!

Served hot is the best way to enjoy. Try with marinara and cheese too!

Mio polpetto!

Mio polpetto!

Amore :)

Amore 🙂

I’m learning very quickly in parenthood that flexibility is key and that my husband and I no longer rule the roost! But, that doesn’t mean we need to sacrifice fun 🙂 This doughy, deep fried, delicious dish reminded me of my first date with John years ago on those crowded streets of San Gennaro. While we may not be celebrating in the city this year, we certainly have a lot to celebrate here at home too! I hope you make this a tradition in your home as well and celebrate with some Italian Pandora and your favorite friends 🙂

Eat Well,

Stephanie a.k.a. The Foodetarian

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