Soft, pillowy, and irresistibly golden—cuddruriaddri (also spelled cuddrurieddri) are a beloved Calabrian Christmas-time tradition, especially around the Feast of the Immaculate Conception.
The secret?
Mashed potatoes in the dough, which makes them extra tender inside while frying up beautifully crisp on the outside.
DOWNLOAD PDF WITH CUDDRURIADDRI RECIPE HERE:
Cooking Times + Servings
Prep Time: 35 minutes
Rise Time: 2 hours + 30 minutes
Cook Time: 20–30 minutes (in batches)
Total Time: About 3 hours 30 minutes
Servings: 10–12 rings (about 10–12 people as a snack, 5–6 as a hearty treat)
Ingredients
Dough
1.1 lb (about 1 lb 2 oz) potatoes, weighed with skin on
2 1/8 cups warm water (divided; you may not need every drop)
7 1/2 to 8 1/2 cups all-purpose flour (start with 7 1/2 and add as needed)
1 packet active dry yeast (2 1/4 tsp)
2 tsp sugar (only if using active dry yeast)
1 1/2 Tbsp fine sea salt (or 25 g by weight)
For Frying
Sunflower oil (or neutral oil like canola), enough for 2–3 inches depth in your pan
Optional: “Vecchiareddre” Variation
Anchovy fillets (oil-packed), patted dry (about 1 per piece)
Instructions
1) Boil & Mash the Potatoes
Scrub the potatoes (leave the skin on).
Boil in water until fork-tender, about 25–35 minutes depending on size.
Drain and rice/mash while hot.
Don’t stress about peeling: the skin separates easily as you press them, or you can remove it quickly after boiling.
2) Start the Dough
Put the hot mashed potatoes in a large bowl.
Add the warm water slowly, mixing hard with a fork or sturdy spoon to prevent lumps.
Begin adding flour gradually, mixing as you go.
3) Add Yeast (and Sugar)
If using active dry yeast: Sprinkle in the yeast and 2 tsp sugar once you’ve mixed in about half the flour. Mix well.
If using fresh yeast: Dissolve it in a bit of the warm water first, then add it in.
4) Add Salt & Knead
Add the salt and mix.
Knead by hand in the bowl until the dough is combined.
The dough should be very soft and sticky—that’s correct.
If it sticks to your hands, wet your hands with water or lightly oil them.
5) First Rise
Cover the bowl tightly with plastic wrap.
Let rise in a draft-free spot until puffy, about 2 hours.
6) Portion & Rest
Lightly oil your hands and work surface.
Divide into pieces about 5 oz each (roughly 140 g).
Roll into balls about the size of a mandarin.
Cover and rest 30 minutes.
7) Fry the Cuddruriaddri (Rings)
Pour sunflower oil into a deep pan (2–3 inches deep) and heat to 350°F (180°C).
Oil your hands. Take one ball and gently poke a hole through the center, stretching slightly into a ring.
Carefully lower into the hot oil. Flip quickly and gently during the first moments to help it keep its shape.
Fry until deeply golden on both sides, about 2–4 minutes per side (varies by size and oil depth).
Drain on paper towels. Repeat, frying in batches—don’t crowd the pan.
“Vecchiareddre” (Anchovy-Filled Option)
Use the same dough:
Flatten a dough ball slightly.
Place 1 anchovy fillet in the center.
Seal the dough around it and form a small bun shape (or a ring if you prefer).
Fry the same way until golden.
Tips & Tricks (Nonna-Style)
Sticky dough is the goal. Adding too much flour makes them heavy.
Use a thermometer: If oil is too cool, they soak up oil; too hot, they brown outside before cooking inside.
Keep a small bowl of oil nearby to grease your hands while shaping.
Best enjoyed hot and fresh—but you can reheat in a 375°F oven for 6–8 minutes to revive them.
How to Serve
Classic savory: eat warm as-is, or with a pinch of salt.
Anchovy version: serve with wine or as part of a Christmas Eve spread.
Optional sweet twist (not traditional for everyone, but common in some families): a light dusting of sugar.
Nutritional Facts (Approximate, per 1 ring — based on 12 pieces)
| Nutrient | Amount |
|---|---|
| Calories | ~270 |
| Total Fat | ~9 g |
| Saturated Fat | ~1 g |
| Carbohydrates | ~41 g |
| Fiber | ~2 g |
| Sugars | ~1 g |
| Protein | ~6 g |
| Sodium | ~420 mg |
(Values vary widely depending on oil absorption, exact flour amount, and ring size.)
Cuddruriaddri Calabresi (Potato Fried Dough Rings)
Notes
Ingredients
Dough- 1.1 lb (about 1 lb 2 oz) potatoes, weighed with skin on
- 2 1/8 cups warm water (divided; you may not need every drop)
- 7 1/2 to 8 1/2 cups all-purpose flour (start with 7 1/2 and add as needed)
- 1 packet active dry yeast (2 1/4 tsp)
- 2 tsp sugar (only if using active dry yeast)
- 1 1/2 Tbsp fine sea salt (or 25 g by weight)
- Sunflower oil (or neutral oil like canola), enough for 2–3 inches depth in your pan
- Anchovy fillets (oil-packed), patted dry (about 1 per piece)
Instructions
1) Boil & Mash the Potatoes
- Scrub the potatoes (leave the skin on).
- Boil in water until fork-tender, about 25–35 minutes depending on size.
- Drain and rice/mash while hot.
- Don’t stress about peeling: the skin separates easily as you press them, or you can remove it quickly after boiling.
2) Start the Dough
- Put the hot mashed potatoes in a large bowl.
- Add the warm water slowly, mixing hard with a fork or sturdy spoon to prevent lumps.
- Begin adding flour gradually, mixing as you go.
3) Add Yeast (and Sugar)
- If using active dry yeast: Sprinkle in the yeast and 2 tsp sugar once you’ve mixed in about half the flour. Mix well.
- If using fresh yeast: Dissolve it in a bit of the warm water first, then add it in.
4) Add Salt & Knead
- Add the salt and mix.
- Knead by hand in the bowl until the dough is combined.
- The dough should be very soft and sticky—that’s correct.
- If it sticks to your hands, wet your hands with water or lightly oil them.
5) First Rise
- Cover the bowl tightly with plastic wrap.
- Let rise in a draft-free spot until puffy, about 2 hours.
6) Portion & Rest
- Lightly oil your hands and work surface.
- Divide into pieces about 5 oz each (roughly 140 g).
- Roll into balls about the size of a mandarin.
- Cover and rest 30 minutes.
7) Fry the Cuddruriaddri (Rings)
- Pour sunflower oil into a deep pan (2–3 inches deep) and heat to 350°F (180°C).
- Oil your hands. Take one ball and gently poke a hole through the center, stretching slightly into a ring.
- Carefully lower into the hot oil. Flip quickly and gently during the first moments to help it keep its shape.
- Fry until deeply golden on both sides, about 2–4 minutes per side (varies by size and oil depth).
- Drain on paper towels. Repeat, frying in batches—don’t crowd the pan.
“Vecchiareddre” (Anchovy-Filled Option)
Use the same dough:- Flatten a dough ball slightly.
- Place 1 anchovy fillet in the center.
- Seal the dough around it and form a small bun shape (or a ring if you prefer).
- Fry the same way until golden.
Tips & Tricks (Nonna-Style)
- Sticky dough is the goal. Adding too much flour makes them heavy.
- Use a thermometer: If oil is too cool, they soak up oil; too hot, they brown outside before cooking inside.
- Keep a small bowl of oil nearby to grease your hands while shaping.
- Best enjoyed hot and fresh—but you can reheat in a 375°F oven for 6–8 minutes to revive them.
How to Serve
- Classic savory: eat warm as-is, or with a pinch of salt.
- Anchovy version: serve with wine or as part of a Christmas Eve spread.
- Optional sweet twist (not traditional for everyone, but common in some families): a light dusting of sugar.
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