TURDIDDRI: CALABRIAN CHRISTMAS HONEY FRIED TREATS

Crustoli or turdiddri calabresi (The name varies from country to country) are typical Calabrian Christmas treats, fried. that cannot be missed on holiday tables. In every home there is always a small plate on the table followed by the phrase “pia nu crustolo” (have a crustolo).

Yes because the smell of these sweets, in the month of December invades the days, the kitchens and makes you feel at home.

Then maybe they stay in the saucer days and days…but they just have to be there and luckily they keep for a long time.

They are ancient traditional sweets that are made just for Christmas in some parts of Calabria. Some call them “turdiddi” and they can be covered with honey or cooked wine.

The word crustolo comes from the Latin word “crustulum” which means crust or small cookie.

In some northern regions, Carnival chiacchiere are called “crostoli,” and the custom of making fried and honey-covered cakes for festivals has existed since ancient Rome.

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TurdilliRecipe

Why Nonna Suggests This Recipe

1. A Christmas Tradition: These ancient sweets are a must-have for Calabrian celebrations, symbolizing joy and togetherness.
2. Simple and Rustic: Made with minimal ingredients, they reflect the humble yet delicious nature of southern Italian cuisine.
3. Keeps for Days: Crustoli stay fresh for a long time, making them perfect for enjoying throughout the holiday season.
4. Unique Aroma: The combination of spices, citrus zest, and honey fills kitchens with the comforting scent of Christmas.
5. Connection to History: The name crustolo comes from the Latin crustulum, meaning “crust” or “small cookie,” showcasing its ancient roots.

Recipe Details

• Prep Time: 30 minutes
• Rest Time: 1 hour
• Cooking Time: 8 minutes per batch
• Total Time: ~1 hour 40 minutes
• Servings: 10

Ingredients

• Orange juice: 100 ml (⅖ cup)
• Extra virgin olive oil (or seed oil): 100 ml (⅖ cup)
• Sambuca (or vermouth/wine): 100 ml (⅖ cup)
• Almonds (toasted and finely chopped): 100 g (⅔ cup)
• Granulated sugar: 80 g (⅓ cup)
• Remilled durum wheat semolina: 200 g (1⅔ cups)
• 00 flour: 150 g (1¼ cups)
• Cinnamon powder: 2 teaspoons
• Ground cloves: 2 teaspoons
• Orange zest: To taste (approx. 1-2 teaspoons)
• Fig honey (or other type): 350 g (1 cup + 3 tablespoons)
• Seed oil (for frying): 600 ml (2½ cups)

Instructions

1. Prepare the Mixture:
   • Squeeze the oranges and pour the juice into a large bowl.
   • Add the oil, sambuca (or vermouth/wine), cinnamon, ground cloves, and sugar. Mix well.
   • Grate the zest of the orange and add it to the bowl.
2. Add the Almonds:
   • Toast the almonds in a 160°C (320°F) oven for about 10 minutes. Let them cool slightly, then finely chop them.
   • Stir the almonds into the liquid mixture.
3. Form the Dough:
   • Gradually add the semolina and 00 flour to the liquid mixture.
   • Knead the dough with your hands until smooth and elastic. Cover and let it rest for 1 hour.
4. Shape the Crustoli:
   • Take small portions of dough and roll them into balls.
   • Using your hands or a small rolling pin, form each ball into a slightly elongated shape, about 3 cm (1 inch) long.
5. Fry the Crustoli:
   • Heat the seed oil in a deep pan to 170°C (340°F).
   • Fry the crustoli in batches for about 6-8 minutes, turning them occasionally to ensure even browning.
   • Remove the crustoli with a slotted spoon and drain them on paper towels.
6. Coat with Honey:
   • Warm the fig honey (or your choice of honey) in a pan until it’s runny.
   • Add the fried crustoli to the honey, stirring gently until they’re completely coated.
7. Serve:
   • Place the crustoli on a serving plate and let them cool slightly. Serve warm or at room temperature.

Nutritional Facts (Per Serving)

Tips and Tricks

• Perfect Frying Temperature: Use a kitchen thermometer to keep the oil at 170°C (340°F) for an even fry.
• Alternate Sweetener: If fig honey isn’t available, substitute with a high-quality floral or chestnut honey.
• Shape Variation: Some families shape these into spirals or small rings for variety.
• Storage: Store crustoli in an airtight container for up to 10 days; they’ll remain delicious and crispy.
• Customize the Flavor: Add a splash of anise liqueur for a stronger, traditional flavor.

Turdiddri: Calabrian Christmas Fritters Treats

Crustoli, also known as turdiddri, are traditional Calabrian Christmas treats that evoke the warmth of home during the festive season. Fried to golden perfection and coated in honey, these sweets are a hallmark of holiday tables in Calabria. Their irresistible aroma and sweet flavor make them a treasured part of Italian tradition.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Christmas Italian Recipes

Cuisine Italian

Servings 10 People

Notes

Ingredients

• Orange juice: 100 ml (⅖ cup)
• Extra virgin olive oil (or seed oil): 100 ml (⅖ cup)
• Sambuca (or vermouth/wine): 100 ml (⅖ cup)
• Almonds (toasted and finely chopped): 100 g (⅔ cup)
• Granulated sugar: 80 g (⅓ cup)
• Remilled durum wheat semolina: 200 g (1⅔ cups)
• 00 flour: 150 g (1¼ cups)
• Cinnamon powder: 2 teaspoons
• Ground cloves: 2 teaspoons
• Orange zest: To taste (approx. 1-2 teaspoons)
• Fig honey (or other type): 350 g (1 cup + 3 tablespoons)
• Seed oil (for frying): 600 ml (2½ cups)

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Instructions

1. Prepare the Mixture:
   • Squeeze the oranges and pour the juice into a large bowl.
   • Add the oil, sambuca (or vermouth/wine), cinnamon, ground cloves, and sugar. Mix well.
   • Grate the zest of the orange and add it to the bowl.
2. Add the Almonds:
   • Toast the almonds in a 160°C (320°F) oven for about 10 minutes. Let them cool slightly, then finely chop them.
   • Stir the almonds into the liquid mixture.
3. Form the Dough:
   • Gradually add the semolina and 00 flour to the liquid mixture.
   • Knead the dough with your hands until smooth and elastic. Cover and let it rest for 1 hour.
4. Shape the Crustoli:
   • Take small portions of dough and roll them into balls.
   • Using your hands or a small rolling pin, form each ball into a slightly elongated shape, about 3 cm (1 inch) long.
5. Fry the Crustoli:
   • Heat the seed oil in a deep pan to 170°C (340°F).
   • Fry the crustoli in batches for about 6-8 minutes, turning them occasionally to ensure even browning.
   • Remove the crustoli with a slotted spoon and drain them on paper towels.
6. Coat with Honey:
   • Warm the fig honey (or your choice of honey) in a pan until it’s runny.
   • Add the fried crustoli to the honey, stirring gently until they’re completely coated.
7. Serve:
   • Place the crustoli on a serving plate and let them cool slightly. Serve warm or at room temperature.

Keyword turdiddri, turdilli,

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