Cullurielli from Calabria!

 

Cullurielli

  

Hi dear readers, today I want to share with you these wonderful salty fritters. I ate these for the first time 26 years ago, with my husband -he was my boyfriend then!- at a friend's house.. My friend's mum was from Calabria, southern Italy..and that is the region of Italy where these wonderful fritters come from!

I just couldn't remember the name after such a long time, but with my daughter, we managed to look for the name over the web, and when I saw the pics, yeah! it was that ..So I began to make them again (this is already the second year). The original recipe counts the use of an anchovy inside..but I keep it simple,don't put anchovies..you can put it anyway! The best type of potato for these fritters is surely the "Red potato of Sila" but I can't find them here, so any other kind of potato should be good!

But now, I will give you the recipe - you can half the ingredients, but remember, if you half the flour, you have to half the potatoes quantity as well!!

• 1 kg flour
• 1 kg potatoes
• 1 portion of brewer's yeast
• 1 egg
• anchovies (optional)
• salt

  Boil potatoes and whilst they're still hot, helping yourself with a fork, peel them. Pour flour in a bowl and mash potatoes right in the bowl, add salt and the egg. Melt yeast in a cup of warm water, add it to the mixture and start kneading, keep kneading til it's soft.  Shape it into a round, soft and swollen mixture, place it in the bowl, cover it with a cloth and leave it til it becomes at least twice bigger as it was (it will take you at least 2 hours). Then take small amounts from the dough and shape them into small balls, with your fingers make a hole in them, cover the rings with a cloth and let them rise for half an hour.

Warm some oil, and fry them 2 or 3 for time in deep oil. Remember to turn them every now and then to allow cooking on both sides.

Enjoy!!!