Recipe: Graffe Napoletana

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

1y ago

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

Neapolitan Graff

Sugar-coated fried donuts with a flour and potato base



  • 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
  • salt
  • lukewarm milk (not much)
  • sugar for the cover
  • frying oil


  1. 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.
  2. Mix everything. If the dough turns out to be too solid, you can soften it with a little more milk.
  3. Knead the dough for 15 minutes.
  4. 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.
  5. 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.
  6. Let rise for about an hour and a half.
  7. 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.
  8. Drain the donuts and as you proceed, pass them in the sugar to cover.
  9. The recipe says to serve them cold, but frankly, they are much better mild warm.

Recipe Notes

Note for point 7: if the donuts are not leavened... unfortunately there is no remedy!

Have you tried this recipe? Share your photos & thoughts in the comments below


Ready donuts

Ready donuts

Play video

No fryer needed: just a large saucepan

The Sacred Book of Desserts

The Sacred Book of Desserts

Buon appetito!

Join In

Comments (14)

  • Hooray! Thank you Valentina for recipe ๐Ÿ˜„ I know what I'm going to do this week

      1 year 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 isnโ€™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 doesnโ€™t start bubbling fast, itโ€™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!!!

      1 year ago
  • Adding to my growing list of your recipes to try!

      1 year ago
  • Thatโ€™s a keeper ๐Ÿ‘

      1 year ago
  • I'm hungry now ๐Ÿคค

      1 year ago