Yay! Fried dough balls! A simple bread dough; little bites of it filled with cheese or pepperoni or anchovies, then deep fried into crispy, chewy, melty balls of sin. Delicious, delicious sin.
For part 8 of my Christmas Around the World series, my friend Mel came over to show me how her Italian family made these Sicilian fried dough balls, or just “dough balls” as Mel refers to them. She tells happy stories about the whole family participating in the dough ball fiesta on Christmas Eve every year. Mom and dad would make the dough, and she and her brother would roll and stuff the balls. As soon as they were rolled, they’d go into the fryer and as soon as they were cooked, they’d be snatched up and eaten as fast as possible. The dough recipe actually comes from her dad’s Lebanese family and is a very basic olive oil and yeast dough. Anchovies are the most traditional filling and her mom’s favorite (salt-packed, please, if you can find them) but we also used provolone, pepperoni chunks, and some dark chocolate bites for a dessert version.
Sicilian Fried Dough Balls Video (scroll down for recipe)
Mel’s Sicilian Fried Dough Balls recipe — Printable!Print
Sicilian Fried Dough Balls – Christmas in Italy
- Prep Time: 1 hour
- Cook Time: 10 mins
- Total Time: 1 hour 10 minutes
- 2½ pounds flour
- 1½ cups warm water or more as needed
- 2 packages dry yeast
- ¼ cup plus 2 tablespoons olive oil
- 2 to 3 tsp. salt (she poured salt into her hand and dumped it in)
- about 4 cups peanut oil for frying
- 1-lb block provolone cheese, cut into 1-inch cubes
- 1 package pepperoni
- 1 can anchovies (preferably in water, not oil)
- 1 bag Dove Dark Chocolate Promises
- Dissolve yeast in warm water and allow to activate for a few minutes. Mix in the oil.
- Mix flour and salt in the bowl of a stand mixer. Add the yeast to the flour and mix well with a dough hook. Continue mixing until all the flour is incorporated and dough is shiny, smooth, and elastic — add more warm water a few tablespoons at a time if it is too dry. Dough should not be sticky!
- Remove from bowl and roll into smooth ball. Using your fingers or a paper towel, coat the inside of a large bowl with 1 to 2 tablespoons of olive oil. Place the ball of dough into the bowl, roll it around so it gets oil on all sides, cover with a clean dish towel and allow to rest in a warm place until it doubles in size.
- Tear off pieces of dough and roll in palms to form a nice size ball. Flatten a little so you can insert the filling. Roll into ball again and place on a floured board. Continue making balls until you use all the dough.
- Cover board with a towel and allow to rest 10 minutes.
- Drop balls into hot oil (350ºF) in a deep fryer. Fry until golden. Eat immediately.
Check out this Linguine with Clam Sauce recipe, too!
And of course, how could I forget the first video Mel and I made together: Vampire-fighting Pork Stew!