Cuddrurieddri

Name: Cuddrurieddri
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Calabrese
Ingredients: 500 g floury potatoes; 500 g strong white bread flour; 15 g Fresh yeast; 150 ml tepid water; 12 g Fine sea salt; 1000 ml peanut oil; 100 g granulated sugar

Crispy, golden Calabrian fried dough rings enriched with mashed potato, eaten hot either plain, tossed in sugar, or alongside cured meats.

🇮🇹Italy· Calabria

Prep: 45 min
Cook: 25 min
Total: 70 min
Servings: 6
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 7 gathered

Servings

500 g floury potatoes — unpeeled, such as Maris Piper or Russet
500 g strong white bread flour — tipo 0 or strong flour
15 g Fresh yeast — or 5g active dry yeast
150 ml tepid water — lukewarm
12 g Fine sea salt — fine ground
1000 ml peanut oil — for deep-frying
100 g granulated sugar — optional, for sweet coating

Equipment

•Potato ricer
•Large mixing bowl
•Deep frying pan
•Slotted spoon
•Digital thermometer

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 8 g
carbs: 68 g
fibre: 4 g
protein: 8 g
calories: 380 kcal

Instructions

1
Boil the unpeeled potatoes in salted water until tender throughout.
2
Peel the potatoes while still hot and mash them finely into a large bowl.
3
Dissolve the yeast in the tepid water in a small jug.
4
Add the flour and dissolved yeast to the warm mashed potatoes.
5
Knead the mixture by hand, adding the salt once the dough begins coming together.
6
Work the dough on a lightly floured surface until smooth and pliable.
7
Cover the dough and let it prove in a warm place for two hours.
8
Shape golf-ball-sized portions into ropes, then join the ends to form rings.
9
Let the shaped dough rings rest on a floured cloth for thirty minutes.
10
Heat the frying oil in a deep pan to 175 degrees C.
11
Fry the rings in batches, turning once until puffed and deeply golden.
12
Drain on paper towels and toss immediately in sugar if serving sweet, or sprinkle with salt.

Chef's tips

Mash the potatoes while they are hot so they integrate smoothly without creating lumps. Do not overcrowd the frying pan, as this drops the oil temperature and makes the dough greasy. If the dough feels sticky due to potato moisture, dust your hands lightly with flour rather than adding excessive flour to the bowl.

Ingredient substitutions

fresh yeast → 5 g active dry yeast dissolved in the same amount of tepid water
peanut oil → extra virgin olive oil or high-smoke-point sunflower oil for frying

Storage

Best enjoyed immediately while hot, but leftovers can be kept in a covered container at room temperature for up to one day.

Reheating

Reheat in a preheated oven at 180 degrees C for five minutes to restore crispness; avoid microwave reheating.

Common mistakes to avoid

•Letting the boiled potatoes go cold before mashing, which creates a gummy and dense dough.
•Frying in oil that is not hot enough, causing the rings to absorb oil and become soggy.
•Making the dough ring centres too small, which can cause them to close up entirely during frying.

Serving suggestions

Serve piping hot dusted in granulated sugar for a festive sweet treat.Serve plain and salted alongside Calabrian soppressata and caciocavallo cheese.Tuck a cured anchovy fillet inside the dough rope before shaping into a ring for a traditional savoury variant.