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250g ‘00’ flour
15g caster sugar
100g parmesan, coarsely grated
1 egg, beaten
4 tsp (20g) dried active yeast 
5g sage leaves, finely chopped
600ml sunflower oil, for frying
120g prosciutto
400g stracchino (or buffalo mozzarella)
Olive oil, to serve
Coarse sea salt


In a large bowl, mix the flour, sugar and parmesan. Add the egg and use your hands to mix until well combined: the texture should be similar to breadcrumbs.

Put the yeast in a small bowl with 250ml lukewarm water. Pour this on to the flour mix and, again using your hands, stir gently to incorporate: take care you don’t over-mix. Cover with cling-film and leave in a warm, draught-free place for an hour until doubled in size. Add the sage and half a teaspoon of salt and incorporate very, very gently: the mix will deflate a bit, but that’s OK.

Heat the oil in a 20cm-wide saucepan. To test it’s hot enough, drop in a tiny ball of dough: if it bubbles and rises straight to the surface, get frying. Using two dessertspoons, shape the mix into walnut-sized balls and deep-fry for two minutes, until doubled in size and golden-brown all over. To avoid overcrowding the pan, fry in batches of eight. Use a slotted spoon to transfer the cooked coccoli from the pan to a plate lined with kitchen paper, sprinkle with sea salt and keep warm while you repeat with the rest of the dough. Serve the hot coccoli on a platter or board with ham and cheese alongside (drizzle oil on the cheese, if you like).

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