Curujicchi | Savory Italian Donut Recipe
A Calabrian delicacy, this version of the highly regional "curujicchia" hails from the village of Dasà. A savory potato donut, it is typically eaten on Christmas Eve but is absolutely delicious any time of year. Craving something sweet? Try dipping it in honey!
Watch the Pasta Grammar video where we make curujicchi here:
Makes 8-10 donuts.
For this recipe, you will need:
- 500g (a little over 4 cups, but we recommend weighing it) all-purpose flour, plus extra for dusting
- 1 large potato
- 10g salt
- 3.5g active dry yeast
- Olive oil for frying (about 16oz/500ml)
- Honey (optional, for dipping)
Begin by boiling the potato, skin on, until a fork can easily be inserted into it (about 45 minutes). Remove and allow to cool completely. Peel and measure out 250g. Save the remainder for use elsewhere or discard.
Pour the flour into a pile on a work surface and form a depression in the center, making a volcano shape. Use a potato ricer to mash the 250g of potato into the center (you can also mash the potato in a separate bowl with a masher or fork). Add the yeast and lightly mix all together by hand.
Add a splash of water over the dough. You want just enough to bind the dough without making it sticky, and the amount will depend on the quality of the potatoes. Go easy, you can always add more. Add the salt and begin kneading the dough.
If the dough is quite dry, gradually add a little more water. If it becomes sticky, add a dusting of flour. Continue kneading until the dough ball is smooth and consistent. Place it in a large mixing bowl dusted with flour. Dust the dough itself with flour and cut a cross-shaped slice in the top.
Cover the bowl with plastic wrap and allow to rise at room temperature for 4-6 hours—until it has about tripled in size. If large bubbles start to form, it has rested too long.
Fill a large skillet with about an inch of olive oil and bring to a high temperature on the stovetop. No need for thermometers—drop a small morsel of dough in to see if it's ready. When the oil bubbles furiously upon contact, it is hot enough to fry.
While the oil heats, break off a handful of dough (about the size of a baseball) and roll this by hand until it forms short "ropes" about a foot long. Press the ends together to form a donut shape and place on a well-floured baking sheet or cutting board. Repeat with the remainder of the dough.
Carefully place each donut into the oil and fry, turning often with forks or tongs, until browned on all sides. Depending on how much oil you have in your skillet, you may need to hold them vertical to fry the sides evenly.
Remove from the oil and place on a paper towel to cool slightly. Serve warm.