Coccoli is a delightful Italian treat that brings a taste of Tuscany right to our kitchen. These fluffy fried dough balls are crispy on the outside and soft on the inside, making them the perfect snack or appetizer. Traditionally enjoyed with a sprinkle of sea salt or a dip in creamy stracchino cheese, coccoli offer a simple yet irresistible flavor experience.
Ingredients
To create the perfect Coccoli, we need simple yet precise ingredients that bring out the authentic Tuscan flavor and texture. Here is what we use to make these crispy, fluffy fried dough balls:
- All-purpose flour – 3 cups (to form the dough base with a light texture)
- Warm water – 1 cup (activates the yeast and hydrates the flour)
- Active dry yeast – 2 ¼ teaspoons (one packet, for leavening and fluffiness)
- Sugar – 1 tablespoon (feeds the yeast for proper rising)
- Salt – 1 teaspoon (enhances flavor)
- Extra virgin olive oil – 2 tablespoons (adds richness to the dough)
- Vegetable oil for frying – enough for deep frying (neutral oil with a high smoke point)
- Coarse sea salt – for sprinkling (classic seasoning after frying)
- Stracchino cheese (optional) – for serving (creamy and mild cheese that pairs beautifully)
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 3 cups | Dough base |
| Warm water | 1 cup | Yeast activation |
| Active dry yeast | 2 ¼ teaspoons | Leavening agent |
| Sugar | 1 tablespoon | Yeast feeding |
| Salt | 1 teaspoon | Flavor enhancer |
| Extra virgin olive oil | 2 tablespoons | Dough richness |
| Vegetable oil (for frying) | As needed | Cooking medium |
| Coarse sea salt | To taste | Final seasoning |
| Stracchino cheese | Optional | Serving accompaniment |
These ingredients come together to create the light and airy coccoli dough. We recommend using fresh yeast and properly warmed water to activate the yeast efficiently, ensuring our Coccoli rise beautifully before frying. The finishing touch of coarse sea salt or stracchino cheese makes this traditional Tuscan snack irresistible.
Equipment Needed
To prepare authentic Coccoli with that perfect balance of crispy exterior and fluffy interior, we need to ensure we have the right equipment on hand. Using the proper tools will help us achieve consistent results and streamline the cooking process.
Essential Equipment List
- Large Mixing Bowl
We use this to combine and knead the dough. A bowl with ample space allows the dough to expand during rising without spilling over.
- Measuring Cups and Spoons
Precise measurements of flour, water, yeast, sugar, salt, and oil are crucial for achieving the correct dough consistency.
- Wooden Spoon or Dough Hook
For mixing ingredients initially. If you have a stand mixer with a dough hook attachment, it can save time and effort in kneading.
- Clean Kitchen Towel or Plastic Wrap
To cover the dough during rising. Retaining moisture and warmth is key to proper yeast activation.
- Candy or Deep Frying Thermometer
This is vital. Maintaining the vegetable oil at 350°F (175°C) ensures the coccoli cook evenly and develop their signature golden crust without absorbing excess oil.
- Deep, Heavy-Bottomed Pan or Fryer
A pot with sufficient depth and consistent heat distribution prevents oil temperature from dropping too quickly when frying.
- Slotted Spoon or Spider Strainer
For safely removing the fried coccoli from hot oil while allowing excess oil to drain.
- Cooling Rack and Paper Towels
We want to cool the coccoli while preventing sogginess. The rack keeps them elevated for air circulation; paper towels soak up remaining oil.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Large Mixing Bowl | Mix and rise the dough | Should hold at least 4 quarts |
| Measuring Cups & Spoons | Accurate ingredient measurement | Use standard US measurement |
| Wooden Spoon / Dough Hook | Mix and knead dough | Stand mixer optional |
| Kitchen Towel / Plastic Wrap | Cover dough to retain warmth and moisture | Keeps yeast active |
| Deep Frying Thermometer | Monitor oil temperature | Crucial for perfect frying |
| Heavy-Bottomed Pan/Fryer | Fry coccoli evenly | Maintain stable frying temperature |
| Slotted Spoon / Spider Strainer | Remove coccoli from oil | For safe handling and better oil drainage |
| Cooling Rack & Paper Towels | Drain and cool fried coccoli | Prevents sogginess |
Important Notes on Equipment
“Maintaining oil temperature with a thermometer is our secret weapon for crisp, non-greasy coccoli.”
We recommend investing in a quality thermometer if you frequently fry at home. Also, a heavy-bottomed pan distributes heat evenly, which prevents hotspots that can burn the delicate dough.
Having these tools ready before starting gives us confidence and control over the Coccoli preparation, turning this traditional Tuscan treat into a flawlessly executed snack.
Prep Work
Before we start frying the coccoli, it is essential to prepare the dough and any filling thoroughly. This ensures the perfect texture and flavor that define this classic Tuscan snack.
Making the Dough
To make the coccoli dough:
- Activate the yeast: In a small bowl, combine 1 cup of warm water (about 105°F–110°F) with 2 1/4 teaspoons (1 packet) of active dry yeast and 1 teaspoon sugar. Stir gently and let it rest for 5–10 minutes until foamy.
- Combine dry ingredients: In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
- Mix wet and dry: Pour the yeast mixture and 2 tablespoons extra virgin olive oil into the flour mixture. Stir using a wooden spoon or dough hook until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. The dough should feel soft but not sticky.
- First rise: Place the dough in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm draft-free area for 1 to 1 ½ hours or until doubled in size.
Pro Tip: Ensure the water temperature is between 105°F and 110°F to properly activate the yeast without killing it.
Preparing the Filling
Classic coccoli can be served simply with salt, but using a creamy filling elevates the dish:
- Stracchino cheese preparation: Take about 1 cup stracchino cheese at room temperature for easier spreading.
- Portioning: Cut or scoop the cheese into small dollops, approximately 1 tablespoon each, to place inside the dough pockets.
- Optional herbs: For extra flavor, we can mix finely chopped fresh herbs like rosemary or thyme into the cheese.
| Ingredient | Quantity | Notes |
|---|---|---|
| Active dry yeast | 2 1/4 teaspoons | 1 packet |
| Warm water | 1 cup | 105°F to 110°F |
| Sugar | 1 teaspoon | Feeds the yeast |
| All-purpose flour | 3 cups | For dough |
| Salt | 1 teaspoon | Dough seasoning |
| Extra virgin olive oil | 2 tablespoons | Adds richness and tenderness |
| Stracchino cheese | 1 cup | Filling, softened |
Our next step after prep work ensures the dough is full of air pockets and elasticity, resulting in coccoli with an airy, chewy inside and crisp golden outside.
Instructions
Follow these steps carefully to shape and fry the authentic Coccoli, ensuring a perfect balance of crispy exterior and fluffy interior.
Shaping the Coccoli
- Prepare your work surface by lightly flouring it to prevent the dough from sticking.
- Turn the risen dough out onto the floured surface.
- Gently deflate the dough with your hands to release excess air.
- Divide the dough into equal portions about 2 inches in diameter. Use a dough scraper or knife for even pieces.
- Shape each portion into small round balls or slightly flattened discs, depending on your preference.
- If using filling (like stracchino cheese), flatten each dough piece, place about one teaspoon of filling in the center, then fold and pinch the edges to seal tightly.
- Place the shaped coccoli on a floured tray or parchment-lined baking sheet, leaving space between each piece.
- Cover with a clean kitchen towel or plastic wrap and allow them to rest for 15 to 20 minutes. This final resting step helps develop a lighter texture after frying.
Pro Tip: Handling the dough gently during shaping preserves the air pockets, crucial for a light and airy coccoli.
Frying the Coccoli
- Heat vegetable oil in a heavy-bottomed pan or deep fryer to 350°F (175°C). Use a candy or deep-frying thermometer to monitor the temperature precisely.
- Carefully lower the coccoli into the hot oil in small batches to avoid overcrowding, which can reduce oil temperature.
- Fry each batch for about 2-3 minutes per side or until golden brown and puffed.
- Use a slotted spoon to remove the coccoli from the oil, allowing excess oil to drain back into the pan.
- Place the fried coccoli on a cooling rack lined with paper towels to absorb any remaining oil and prevent sogginess.
- While still warm, sprinkle coarse sea salt on top or serve with creamy stracchino cheese on the side, enhancing their traditional Tuscan flavor.
| Step | Details | Tips |
|---|---|---|
| Oil Temperature | 350°F (175°C) | Use a deep frying thermometer |
| Frying Time | 2-3 minutes per side | Fry in small batches |
| Oil Type | Vegetable oil (neutral flavor) | Stable smoke point ensures crispness |
| Post-Fry | Drain on cooling rack with paper towels | Prevent sogginess |
Remember: Maintaining oil temperature is key for perfectly crispy and evenly cooked coccoli.
By mastering shaping and frying, we achieve coccoli with a crisp shell and tender, airy inside ready to be enjoyed just as it’s meant to be.
Serving Suggestions
To enjoy coccoli at their best, serve them warm and fresh straight from the fryer. Their delicate balance of a crispy exterior and soft interior shines when paired thoughtfully. Here are our top serving ideas to elevate this classic Tuscan treat:
- Sprinkle with Coarse Sea Salt
Just a light dusting of coarse sea salt after frying enhances the natural flavors and provides a delightful contrast to the dough’s subtle sweetness.
- Accompany with Stracchino Cheese
Serve with a small dish of creamy stracchino cheese for dipping or spread it directly on the coccoli. The cheese’s mild tang complements the fluffy dough beautifully.
- Add Fresh Herbs for Aroma
Garnish with finely chopped fresh rosemary or thyme for an aromatic boost that pairs perfectly with the fried dough’s warmth.
- Pair with Deli Meats
Offer thin slices of prosciutto or salami for a savory, indulgent side that turns these snacks into a more substantial appetizer.
- Introduce a Honey Drizzle
For a hint of sweetness and sophistication, drizzle local Italian honey over the coccoli. This unexpected twist creates a harmonious sweet-and-savory flavor profile.
- Accompany with Wines or Aperitifs
Light Tuscan whites such as Vernaccia or sparkling Prosecco complement the fried dough, cleansing the palate with each bite.
| Serving Element | Description | Pairing Tips |
|---|---|---|
| Coarse Sea Salt | Enhances flavor, adds crunch | Use freshly ground sea salt |
| Stracchino Cheese | Soft, creamy, mild tang | Serve slightly chilled |
| Fresh Herbs | Rosemary, thyme for aromatic appeal | Sprinkle just before serving |
| Deli Meats | Prosciutto, salami add savory richness | Offer thin, delicate slices |
| Honey Drizzle | Adds sweetness and depth | Use local Italian honey |
| Wine/Aperitif Pairing | Vernaccia, Prosecco cleanse palate | Serve chilled |
“The magic of coccoli lies not only in their texture but in how the right accompaniments can transform them into an unforgettable culinary experience.”
By combining these serving options we can tailor coccoli to any occasion, from casual snacking to elegant parties, ensuring every bite is packed with flavor and tradition.
Tips for the Best Coccoli
To achieve the perfect Coccoli — light, airy, and golden — we follow several critical steps that elevate this traditional Tuscan treat from good to exceptional.
Use Fresh, High-Quality Ingredients
- Always use fresh active dry yeast for optimal dough rising.
- Choose extra virgin olive oil for flavor in the dough and a neutral vegetable oil with a high smoke point for frying.
- Measure flour and water precisely to maintain dough consistency.
Control Dough Temperature and Rising
- Use warm water between 100°F and 110°F (38°C – 43°C) to activate yeast; water that is too hot kills the yeast.
- Cover the dough with a damp towel or plastic wrap in a warm environment for at least 1 to 1.5 hours until it doubles in size.
- Avoid drafts or cold spots during rising, which slow the process and impact texture.
Master the Kneading Technique
- Knead the dough with firm but gentle motions for about 8-10 minutes until smooth and elastic.
- Under-kneading results in dense coccoli, over-kneading breaks down gluten structure, so timing is key.
Maintain Consistent Oil Temperature During Frying
| Aspect | Recommendation |
|---|---|
| Ideal frying temp | 350°F (175°C) |
| Frying batch size | Small batches to avoid temp drop |
| Oil type | Neutral high smoke point oil |
- Use a deep-frying thermometer to monitor oil temperature.
- Frying too hot browns the outside too fast but leaves the inside raw.
- Frying too cool makes coccoli absorb excess oil and turn greasy.
Shape and Rest Before Frying
- Shape dough gently into balls or discs to preserve air pockets.
- Allow shaped pieces to rest for 10-15 minutes before frying to relax the gluten, improving puffiness.
Serving Suggestions for Best Flavor Experience
- Serve warm and fresh with a light dusting of coarse sea salt.
- Pair with creamy stracchino cheese, and consider adding fresh rosemary or thyme for aromatic contrast.
- Try accompaniments like thin slices of prosciutto or a drizzle of local honey for sweet-savory balance.
“Precision and timing are our best allies when making authentic Coccoli.” By focusing on these tips, we ensure every bite delivers the perfect harmony of crispy exterior and fluffy interior—a true homage to Tuscany’s culinary heritage.
Make-Ahead and Storage
To enjoy coccoli at their freshest, it’s best to prepare and serve them immediately after frying. However, when making in advance becomes necessary, following these guidelines will keep your Tuscan fried dough as delightful as possible.
Make-Ahead Tips
- Prepare the dough in advance:
We can make the dough up to 24 hours before frying. After the first rise, punch it down gently, cover tightly with plastic wrap, and refrigerate it. This slow fermentation will develop more flavor.
- Shaping ahead:
Shape the dough into balls or discs and place them on a parchment-lined tray. Cover with plastic wrap and refrigerate for up to 12 hours. Bring to room temperature before frying to ensure even cooking.
- Avoid frying in advance:
For the crispiest coccoli, frying should be done fresh. Fried coccoli stored overnight tend to lose their signature crisp exterior and fluffy interior.
Storage Instructions
| Storage Method | Duration | Best Practices | Notes |
|---|---|---|---|
| Unfried dough (refrigerated) | Up to 24 hours | Keep tightly wrapped to avoid drying out | Punch down before refrigeration |
| Fried coccoli (room temp) | Up to 2 hours | Store on cooling rack covered loosely | May soften; reheat briefly before serving |
| Fried coccoli (refrigerated) | Up to 24 hours | Place in airtight container, reheat in oven | Use oven at 350°F for 5-7 minutes to crisp |
Reheating Fried Coccoli
To restore the golden crisp crust and warm, fluffy inside, reheat coccoli in a preheated oven at 350°F (175°C) for 5 to 7 minutes. Avoid microwaving as it makes the dough soggy.
Key Takeaway
We recommend preparing dough ahead if needed, but frying and serving coccoli fresh preserves their irresistible texture and taste. Storing fried coccoli is feasible with careful reheating, but best results come from enjoying them immediately after cooking.
Conclusion
Mastering coccoli is a rewarding journey that brings a taste of Tuscany right to our kitchen. With the right ingredients, tools, and techniques, we can create these golden, airy delights that perfectly balance crispiness and softness. Whether enjoyed plain with sea salt or paired with creamy stracchino and savory accompaniments, coccoli never fail to impress.
By paying attention to dough preparation, frying temperature, and serving suggestions, we ensure every bite is authentic and flavorful. Embracing the tradition while adding our personal touch makes coccoli a versatile treat perfect for any occasion. Let’s keep this Tuscan classic alive and share its simple joy with friends and family.
Frequently Asked Questions
What are coccoli?
Coccoli are traditional Tuscan fried dough balls that are crispy on the outside and soft inside. They are typically enjoyed as snacks or appetizers, often served with sea salt or creamy stracchino cheese.
What ingredients do I need to make coccoli?
You need all-purpose flour, warm water, active dry yeast, sugar, salt, extra virgin olive oil, and vegetable oil for frying. Each plays a role, such as yeast for rising and sugar to feed it.
What equipment is essential for making coccoli?
Key tools include a large mixing bowl, measuring cups and spoons, a wooden spoon or dough hook, a candy or deep-frying thermometer, a heavy-bottomed pan or fryer, a slotted spoon, a cooling rack, and kitchen towels or plastic wrap for dough rising.
How do I prepare the dough for coccoli?
Activate yeast in warm water, mix with dry ingredients, knead well, and let the dough rise. Ensure water is the right temperature to promote proper yeast activation for a fluffy texture.
Can coccoli be filled?
Yes, coccoli can be filled, often with softened stracchino cheese and optional herbs. Proper filling and gentle handling preserve the airy inside and create a delicious texture contrast.
What is the best oil temperature for frying coccoli?
Maintain the frying oil temperature around 350°F (175°C) for even cooking. This ensures a crisp golden exterior and a soft, airy interior.
How should I serve coccoli?
Serve coccoli warm with coarse sea salt, creamy stracchino cheese, fresh herbs, or alongside deli meats like prosciutto. They pair well with light wines or sparkling Prosecco.
Can I make coccoli dough ahead of time?
Yes, dough can be prepared and refrigerated for up to 24 hours before shaping and frying. Shaped dough can stay in the fridge for up to 12 hours but frying should be done fresh for best crispness.
How do I store and reheat leftover coccoli?
Fried coccoli can be stored at room temperature for 2 hours or refrigerated up to 24 hours. Reheat gently in an oven or air fryer to restore crispness; avoid reheating in a microwave to prevent sogginess.
What tips ensure the best coccoli results?
Use fresh, high-quality ingredients, measure precisely, knead properly, control dough temperature and rising, and maintain consistent frying oil temperature to achieve the perfect golden and fluffy coccoli every time.