Scorpelle: Puglian fried dough made from bread or pizza dough

# What scorpelle are

# Ingredients and yield

Makes approximately 20 medium or 40 small scorpelle.

• 850g strong white bread flour
• 50g wholemeal flour
• 22g salt plus extra to serve

• Oil for deep-frying

• 50g active 100% hydration starter
• 100g strong white bread flour
• 100g plain wholemeal flour

# Timing and workflow

• Prep: about 1 hour plus resting and overnight proving.
• Cook: 30 minutes plus frying time.

The recipe is staged: make the levain, mix the dough and perform bulk fermentation at room temperature with stretch-and-folds, then cold-prove the dough overnight in the fridge. Remove to warm up the next day, shape, and fry.

# Method — step-by-step summary

1. 1Make the levain: mix 50g active starter with 200ml water, 100g white flour and 100g wholemeal flour. Cover and leave to ferment at room temperature.

1. 1Mix the dough: in a large bowl combine 850g white flour and 50g wholemeal flour. Add 620ml water and mix until just combined. Cover and rest 30 minutes.

1. 1Add salt and 450g of the levain. Mix and fold (the author suggests Ken Forkish's pincer method) until incorporated. Prove at room temperature for 3–4 hours, stretching and folding every 30 minutes until smooth and elastic.

1. 1Cold-prove overnight in the fridge.

1. 1Heat oil until 182–187°C (half-fill a deep pan or use a deep-fat fryer). Drop pieces into the oil and turn occasionally for 2–4 minutes until golden and crispy. Transfer to a tray lined with kitchen paper and sprinkle with salt while hot.

# Frying and handling details

• Target oil temperature: 182–187°C. Maintain steady heat so scorpelle cook through without burning.
• Cooking time: 2–4 minutes, turning occasionally for even colour.
• Salt immediately after frying while the surface is hot.
• Best eaten immediately with antipasti. The recipe notes they are best fresh.

# Commercial-yeast alternative

If you prefer not to make a levain, use instant dry yeast and these ingredient adjustments: 850g white flour, 150g wholemeal flour, 750g water, 20g salt, 2g instant dry yeast. That dough will be ready roughly 5–6 hours after mixing.

# Practical tips

• Weigh one piece (100g or 50g) and then cut the remainder to match for consistent cooking times.
• Use a thermometer to keep oil in the 182–187°C range.
• Line a tray with kitchen paper to absorb excess oil and salt while hot.

# Serving

Serve immediately with antipasti such as cheese or cured meats. The recipe highlights this pairing as the traditional way to eat scorpelle.