Calabrian Fritters

Preparation info
  • Makes about

    4 dozen

    small pastries
    • Difficulty


Appears in

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


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 l