Tuscan Fried Coccoli | Carlo Florence chef

Name: Tuscan Fried Coccoli | Carlo Florence chef
Ingredients: Strong 00 flour (W 260): 500 g; Water: 300 g (60%); Fresh baker’s yeast: 8 g; Honey: 8 g (about 1 tsp); Fine salt: 10 g; Extra-virgin olive oil: 20 g (to soften the dough); EVO for deep-frying; Second rise • Arrange on a floured surface, cover with a cloth, and rest 30–40 minutes.; Frying • Heat the oil to 170–175 °C. Fry a few coccoli at a time, turning until puffed and golden, about 2–3 minutes total. Drain on paper towels and season with salt. Serve hot.; Appetizers

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Indulge in Tuscan Fried Coccoli—puffy, golden dough bites perfect with prosciutto and stracchino. Perfectly salty-sweet, these traditional treats take just 40 mins to make.

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Ingredients

Strong 00 flour (W 260): 500 g
Water: 300 g (60%)
Fresh baker’s yeast: 8 g
Honey: 8 g (about 1 tsp)
Fine salt: 10 g
Extra-virgin olive oil: 20 g (to soften the dough)
EVO for deep-frying
Second rise • Arrange on a floured surface, cover with a cloth, and rest 30–40 minutes.
Frying • Heat the oil to 170–175 °C. Fry a few coccoli at a time, turning until puffed and golden, about 2–3 minutes total. Drain on paper towels and season with salt. Serve hot.
Appetizers