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    Recipe: Graffe Napoletana

    Typical of Neapolitan cuisine, they are usually prepared during the carnival period

    39w ago

    4.5K

    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

    The dessert book with my father's notes

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    Ta-daaaa

    Ready donuts

    Ready donuts

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    No fryer needed: just a large saucepan

    The Sacred Book of Desserts

    The Sacred Book of Desserts

    Buon appetito!

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    Comments (14)

    • Hooray! Thank you Valentina for recipe 😄 I know what I'm going to do this week

        9 months ago
    • Hey! These are very similar looking to the fastnachts that we grew up with on Shrove Tuesday. I am more than willing to bet they are delicious.

      For newbies to frying, DO not put doughnuts into oil that isn’t heated to temperature. That time heating is crucial, you can use a fresh bread cube to check if it is ready to fry. If you drop in a fresh bread cube and it doesn’t start bubbling fast, it’s not ready!!! Patience or the results are disgusting. I made and ate too many heavy/greasy dough balls as an impatient teenager. Learn from my stupidity, wait and heat!!!

        9 months ago
    • Adding to my growing list of your recipes to try!

        9 months ago
    • That’s a keeper 👍

        9 months ago
    • I'm hungry now 🤤

        9 months ago
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