Scarpelli(With Yeast)
Scarpelli with yeast are crispy, golden fried pastries with a soft, chewy interior, coated in sugary sweetness. Perfect for breakfast, snacks, or special treats.
Ingredients
Instructions
- Boil potatoes whole in salted water until tender.
- Remove skin and mash well.
- Dissolve yeast in 3 tablespoons warm water.
- Heat milk until hot (not boiling).
- Beat eggs until lemon colored.
- Add shortening, salt, and half of the flour; beat well.
- Add yeast, sugar, milk, and the remaining flour; mix well.
- Dough should be firm and spongy.
- Cover and raise in a warm area for 1 hour.
- Fill a frying pan with about an inch of oil.
- Take a tablespoon of dough and stretch with fingers.
- Drop the stretched dough into hot oil and fry until deep gold.
- Drain on paper towels and roll in a mixture of half powdered sugar and half granulated sugar.
Tips & Substitutions
For a lighter texture, ensure the potatoes are well-mashed without lumps. If you don't have Crisco, unsalted butter can be used as a substitute. Let the yeast dissolve fully before adding to the mixture for better rise. If you're short on time, you can skip boiling potatoes and use instant potato flakes instead, though the flavor may vary slightly.
Serving Suggestions
Serve Scarpelli warm, dusted with a mixture of powdered and granulated sugar for a delightful sweetness. They pair beautifully with a side of fresh fruit or a dollop of whipped cream. For a unique twist, consider serving alongside Kirsten'S Favorite for a comforting meal experience.
Storage & Reheating
Store leftover Scarpelli in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes until warmed through, ensuring they retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Scarpelli(With Yeast) contains roughly 1689 calories, with 20g protein, 184g carbohydrates, and 99g fat. It is an excellent source of potassium (42% of the Daily Value), iron (41% of the Daily Value), and protein (40% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2752mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for Scarpelli?
Yes, while the recipe calls for medium potatoes, you can use Yukon Gold or Russet potatoes for a different flavor and texture. Just ensure they're starchy enough to mash well, as this impacts the final dough consistency.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Always check the expiration date of your yeast before using. Additionally, make sure the water used to dissolve the yeast is warm, not hot, as excessive heat can kill the yeast cells.
Can I make Scarpelli gluten-free?
Yes, you can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or another binding agent to help maintain the dough's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).