Crispelle: Calabrian Fried Dough Balls Stuffed with Anchovies

Crispelle are a traditional Calabrian treat, especially enjoyed during the Christmas season.

These golden, airy fritters are made with a simple yeast dough and stuffed with anchovies for a savory bite.

Crispy on the outside and soft on the inside, crispelle are perfect to share at family gatherings, bringing the warmth of Southern Italy to the table.

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Crispelle_Calabrian_Fried_Dough_Balls_Recipe

Ingredients (for about 20 crispelle)

• 500 g (4 cups) all-purpose flour

• 10 g (2 tsp) salt

• 10 g (2 tsp) sugar

• 15 g (½ oz) fresh yeast (or 5 g / 1½ tsp dry yeast)

• 400 ml (1 ⅔ cups) lukewarm water

• 2 tbsp extra virgin olive oil

• 10–12 anchovy fillets (packed in oil or salted, rinsed and patted dry)

• Sunflower oil (or light olive oil), for frying

Instructions

1. Prepare the Dough

   • In a bowl, dissolve the yeast in lukewarm water with the sugar.

   • Add the flour, salt, and olive oil. Mix until a sticky dough forms.

   • Knead lightly for 5–7 minutes (or use a stand mixer with dough hook).

2. First Rise

   • Cover the dough with a clean cloth and let it rise in a warm place for 2–3 hours, or until doubled in volume.

3. Prepare the Filling

   • Cut anchovy fillets in half if they are large, so each crispella has just a small savory bite.

4. Shape the Crispelle

   • Heat oil in a deep pan (about 170–175°C / 340°F).

   • With wet hands, pinch off a piece of dough (about the size of a walnut).

   • Flatten slightly, place an anchovy piece inside, then seal well to enclose it.

5. Fry

   • Drop the dough balls carefully into hot oil, a few at a time.

   • Fry until golden brown on all sides, about 3–4 minutes.

   • Drain on paper towels.

6. Serve

   • Enjoy hot, traditionally as part of a Calabrian Christmas spread!

Tips & Tricks

• Anchovies: You can substitute with a small piece of cheese if you prefer a milder version.

• Extra flavor: Add a pinch of black pepper or fennel seeds to the dough for aroma.

• Serving idea: Serve crispelle with a glass of red wine for an authentic Calabrian experience.

Nutritional Facts (per crispella, approx.)

• Calories: 120 kcal

• Carbohydrates: 17 g

• Protein: 3 g

• Fat: 4 g

• Saturated Fat: 1 g

• Sodium: 210 mg

• Fiber: 1 g

• Sugar: 0.5 g

Crispelle: Calabrian Fried Dough Filled with Anchovies

These golden, airy fritters are made with a simple yeast dough and stuffed with anchovies for a savory bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

20 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Bread, Christmas Italian Recipes

Cuisine Italian

Servings 20 crispelle

Notes

Ingredients (for about 20 crispelle)

• 500 g (4 cups) all-purpose flour
• 10 g (2 tsp) salt
• 10 g (2 tsp) sugar
• 15 g (½ oz) fresh yeast (or 5 g / 1½ tsp dry yeast)
• 400 ml (1 ⅔ cups) lukewarm water
• 2 tbsp extra virgin olive oil
• 10–12 anchovy fillets (packed in oil or salted, rinsed and patted dry)
• Sunflower oil (or light olive oil), for frying

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Instructions

1. Prepare the Dough
   • In a bowl, dissolve the yeast in lukewarm water with the sugar.
   • Add the flour, salt, and olive oil. Mix until a sticky dough forms.
   • Knead lightly for 5–7 minutes (or use a stand mixer with dough hook).
2. First Rise
   • Cover the dough with a clean cloth and let it rise in a warm place for 2–3 hours, or until doubled in volume.
3. Prepare the Filling
   • Cut anchovy fillets in half if they are large, so each crispella has just a small savory bite.
4. Shape the Crispelle
   • Heat oil in a deep pan (about 170–175°C / 340°F).
   • With wet hands, pinch off a piece of dough (about the size of a walnut).
   • Flatten slightly, place an anchovy piece inside, then seal well to enclose it.
5. Fry
   • Drop the dough balls carefully into hot oil, a few at a time.
   • Fry until golden brown on all sides, about 3–4 minutes.
   • Drain on paper towels.
6. Serve
   • Enjoy hot, traditionally as part of a Calabrian Christmas spread!