Recipe: Graffe Napoletana
Typical of Neapolitan cuisine, they are usually prepared during the carnival period
Neapolitan graffe are sugar-coated fried donuts with a flour and potato base.
Soft and tasty, they must be eaten hot, just fried. Let's see the recipe!
The dessert book with my father's notes
- 400gr flour (+ 50gr for putting on the table)
- 400gr potatoes
- 100gr oil
- 150gr sugar
- 2 whole eggs
- About 20gr of yeast
- scraping of 1 lemon
- lukewarm milk (not much)
- sugar for the cover
- frying oil
- Arrange the flour on the table, as if it were a small volcano. In the centre add all the ingredients except the sugar for the cover.
- Mix everything. If the dough turns out to be too solid, you can soften it with a little more milk.
- Knead the dough for 15 minutes.
- Divide it into equal parts. Make small rolls with the help of flour to keep your hands from sticking to the dough. You must form 30cm cords with a diameter of 3cm. Then you are ready to close them in the shape of a donut by crossing the ends on each other.
- Arrange the donuts on a floured placemat, then when you are finished you must cover the donuts with another floured placemat but be careful because it must not crush the donuts.
- Let rise for about an hour and a half.
- If they are leavened, you are ready to fry. Fill a pan and fry with not very hot oil and on low heat, as in the video. Donuts must be golden brown.
- Drain the donuts and as you proceed, pass them in the sugar to cover.
- The recipe says to serve them cold, but frankly, they are much better mild warm.
Note for point 7: if the donuts are not leavened... unfortunately there is no remedy!
No fryer needed: just a large saucepan
The Sacred Book of Desserts