I was terrified to meet Grandma D. I was only 21, but madly in love with her beloved grandson (now married 25 years). I remember the day like it was last Tuesday. My husband spoke very highly of his Italian fraternal grandmother, and it was extremely important to me that I make a good impression. Well…the truth is, I screwed up. Big time. My nerves got the best of me and when she invited me to sit down at the table and eat a piece of her “Pizza Fritta” she had made fresh that day, I declined 😯 .
I know, I know. One of the biggest mistakes of my life. I mean…how could I??? Not only did it smell like an Italian bakery in my aunt’s kitchen, but everyone knows you should NEVER decline grandma’s treats. NEVER!!!!
As I watched my future husband gobble down his beautiful pizza fritta , I slowly sunk into the kitchen chair feeling like I would never earn her approval after this stunt. I was doomed.
I was also very wrong. Grandma D and I ended up connecting quite well over the years. Especially after we took the kids over for Pizza Fritta 😆 . Here’s proof…
I sure hope you give this “Pizza Fritta” recipe a try. We made it a couple weeks ago and it brought back such wonderful memories of an amazing woman. Thank you, Grandma.
FYI-we used thawed pizza dough, but my husband said Grandma usually used bread dough. There’s no need to go through the trouble of making fresh dough for Pizza Fritta unless you really want to.
TIP: Cut the dough to make your shapes and then flatten them out with your fingers to make them long and flat. They kind of remind me of a piece if fish.
When ever I fry something I worry about the mess it makes. If you use a large pot like we did, you won’t have any mess at all. My aunt also said that she freezes her oil after it cools and reuses it for next time. 2 inches of oil in the pot is sufficient. My husband said it should be enough where the dough doesn’t touch the bottom of the pot when cooking. Never leave hot oil unattended.
TIP: You will know when the oil is hot enough when you drop a tiny piece of dough in the oil and it bubbles. It isn’t ready if it just sits there and doesn’t bubble.
TIP: Grandma used “Gem” oil which is a mix of canola and olive oil. We used canola.
You will need tongs to flip over the fried dough so both sides get golden brown. Once they have achieved that golden brown look, drain them on a paper towel.
After the Pizza Fritta can be handled without burning you, it’s time to sugar coat them by adding granulated sugar to a paper lunch bag and shaking the individual pieces of fried dough in the bag. Be sure to check for holes in the bag so sugar doesn’t go flying everywhere.
dough, fried, pizza, pizza fritta, recipe Posted by