Torta Fritta (or gnocco fritto)
Torta Fritta is a beloved Italian fried dough snack from the Emilia-Romagna region. Light, crispy, and perfectly golden, it’s traditionally served as an antipasto. Whether you call it gnocco fritto in Modena or crescentina in Bologna, it’s the ultimate snack for any occasion.
6 servings
Ingredients
- 4 cups bread flour (read notes)
- 2 ¼ teaspoons active dry yeast
- ¼ cup pork lard (softened)
- 1 teaspoon honey
- 1 cup water (room temperature)
- 2 teaspoon salt
- Oil for frying (or pork lard)
Instructions
Make the dough & rest
- In a bowl, mix 1/4 cup warm water, yeast, and honey until the yeast dissolves. Stir in 4 tablespoons of flour to form a runny dough.
- Cover and let it rest for 15 minutes in a warm spot, until bubbly and puffed up.
- In a separate bowl, dissolve the salt in the remaining water. Add to the flour in the bowl. Then, add the bubbly yeast mixture and lard.
- Stir to combine, then knead by hand or with a stand mixer until smooth and elastic (about 20 minutes by hand, 8–10 in the mixer). If the dough feels dry, add a splash of water.
- Transfer the dough to an oiled bowl, cover, and let it rest in a warm place until it doubles in size (1.5 to 2 hours).
Roll, cut & fry
- Flour your surface, divide the dough into two halves. Roll one half into a thick rectangle (about 4–5 mm thick), then cut it into diamonds or rectangles (about 3 inches/8 cm). Repeat with the second half.
- Heat oil (or lard) in a frying pan over medium heat. Test with a small piece of dough—if it puffs up quickly, it’s ready.
- Fry the pieces in batches, flipping until golden and crispy. Remove when they have golden spots and place on a paper-lined plate to drain
Serve
- Serve warm with a selection of cured meats (prosciutto, mortadella) and cheeses (Parmigiano, stracchino) for the perfect Italian aperitivo!
Tips & Notes
- Resting the dough: If you’re short on time, let the dough rest in a warm spot (like the oven with the light on) to speed up the proofing. Just make sure it's warm but not too hot, or it could kill the yeast!
- Lard for extra flavor: Using lard for frying is the most traditional choice and gives torta fritta its signature rich flavor. If you don’t have lard, vegetable oil works just fine, but it won't be quite the same.
- Consistency of the dough: If the dough feels too dry while kneading, just add a splash of water (1–2 tbsp) until it becomes smooth and elastic.
- Frying temperature: The oil should be hot but not smoking. To test, drop in a tiny piece of dough—if it puffs up quickly, you’re good to go! Too hot, and the outside will burn before the inside cooks.
- Make ahead: You can prepare the dough ahead of time and freeze it after cutting into shapes. Just fry it fresh when you’re ready to serve!
- Storage: Leftovers can be stored in an airtight container for a day or two. Reheat in a hot pan for that crispiness to come back.
Nutrition
Serving: 1 recipeCalories: 2875kcalCarbohydrates: 371gProtein: 63gFat: 124gSaturated Fat: 28gPolyunsaturated Fat: 26gMonounsaturated Fat: 63gTrans Fat: 0.2gCholesterol: 56mgSodium: 4765mgPotassium: 571mgFiber: 14gSugar: 7gVitamin A: 10IUVitamin C: 0.1mgCalcium: 87mgIron: 5mg