Calabrian Fritters

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Preparation info

  • Makes about

    4 dozen

    small pastries
    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

These small pastries take their name from their amusing twisted shape, known in Calabrian dialect as “little ladders.”


  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon sugar
  • Pinch salt
  • 1 tablespoon anisette
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • Oil for frying
  • 1 cup honey for finishing


Whisk the egg and yolk together and whisk in the sugar, salt, anisette, and butter. With a rubber spatula, stir in the flour to make a soft dough and continue stirring until the dough becomes slightly elastic, about 1 minute. Scrape the dough out of the bowl onto a floured surface and fold the dough over on itself 5 or 6 times, to make it more elastic. Flour the dough, wrap it in plastic, and let it rest at room temperature for about 1 hour.

Divide the dough into 12 pieces and roll each piece into a thin cylinder about 12 inches long. Cut the cylinders into 3-inch lengths and twist each length around the oiled handle of a wooden spoon, about inch in diameter, according to the illustration. Push the spirals of dough off the handle onto a pan to dry for 30 minutes.

Heat the oil to 350 degrees and fry the scaledde. Drain and cool them on paper towels. Heat the honey and drizzle it over the scaledde.


For advance preparation, fry the scaledde but only add the honey before serving.