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5 Italian Deep Fried Snacks You Simply Won't Be Able to Resist [Recipes]

by Gloria Stokes

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I don’t know about you but I have never encountered anyone who doesn’t like Italian food. And I found that, more often than not, even those who follow a strict healthy diet wouldn’t be able to resist the occasional platter of deep-fried food.

When you combine Italian cuisine and deep-fried goodness, however, it’s a combination that very few can resist. That is why, I decided to share some of the tastiest deep-fried Italian snacks recipes which are so simple to make that anyone, even beginner cooks, can whip up in their own kitchen.

Give them a try and delight your guests the next time you host an Italian dinner party. They are sure to be a hit. Buon appetito




Arancini balls

Image credit: Recipetineats.com


What you’ll need: 

(Makes 20 balls)

  • 2 large eggs
  • 1 and a half cup breadcrumbs
  • 1/2 cup grated Parmesan.
  • 2 cups risotto with peas and mushrooms
  • 2 ounces mozzarella cheese cut into half to 1-inch cubes


How to prepare: 

  • Take a large saucepan and add enough oil to fill the depth of 3 inches.
  • Heat the oil over medium heat up to 350 degrees F. 
  • Take a large bowl and stir risotto, eggs, Parmesan and a half cup of the breadcrumbs.
  • Keep the remaining breadcrumbs in another medium-sized bowl.
  • Use 2 tablespoons of the risotto mixture and form the 1 ¾-inch- diameter balls.
  • Take a cube of Mozzarella cheese and add into the center of every ball.
  • Coat the balls with the breadcrumbs.
  • Add the rice balls to the heated oil and fry until balls become brown (takes about 4 minutes)
  • Transfer the rice balls to plate with paper towels (to blot out excess oil) using a slotted spoon.
  • Use salt for seasoning and leave to cool for about 2 minutes before serving. 

 Note: You can also make this dish using a deep fryer instead of a regular frying pan. 


Cotoletta alla Milanese


Cotoletta alla Milanese


What you’ll need: 

(Makes 4 servings)

  • 4 veal chops, such as bone-in ribeye
  • 2 eggs
  • 1 cup (about 125 grams) of breadcrumbs
  • ¾ cup (6 ounces or 170 grams) of clarified butter


How to prepare:

  • Take a kitchen paper towel and pat the veal chops to make them as dry as possible.
  • Grab a shallow bowl, add & beat the eggs.
  • Place the breadcrumbs in a separate bowl.
  • Take the chops and dip them in beaten eggs.
  • After dipping, coat them with breadcrumbs entirely but make sure that there is no excess of egg coating.
  • Once done, place the dips in the refrigerator for at least half an hour.
  • Add the clarified butter in a skillet over medium heat.
  • Fry the chops until they turn golden brown.
  • When one side is cooked enough like for 6 to 8 minutes then turn the chops and keep them frying. 
  • After frying chops, remove them from the pan and to rest the meat, place them on a wire rack. 
  • Before serving, use salt for seasoning and you can serve it with a wedge of lemon.

If you want to keep them warm and crunchy, you can leave them in low heat in an oven. However, do not cover with or place it on a plate directly because it likely to will turn soggy. 


Olive all'Ascolana


Olive All'ascolana

Image credit: Pizza-road.it


What you’ll need: 

(Makes 12 balls)

  • 100 big green fresh pitted olives
  • 100 grams or 3.5 oz. cubed beef
  • 100 grams – 3.5 oz. cubed pork
  • 100 grams – 3.5 oz. cubed chicken
  • 3 tbsp of extra virgin olive oil
  • 1 glass of white wine
  • 1 small carrot, minced
  • 1 small celery stalk, minced
  • half onion, minced
  • Zest of ½ of a lemon
  • 4 or 5 cloves
  • 1 slice of white bread, blended
  • 80 grams – 5 tsp of Parmigiano Reggiano cheese, finely grated
  • 1 egg
  • Salt
  • 1/8 tbsp nutmeg
  • Flour, breadcrumbs, eggs (beaten) to coat the olives
  • Vegetable oil for deep frying


How to prepare: 

  • Take a frying pan and add extra virgin olive oil. Now add minced onion, carrot, and celery and saute them for a few minutes on a medium heat until the vegetables are tender.
  • Now add all types of meat and cook till getting brown.
  • Add salt, cloves and white wine and wait until the alcohol evaporates. Keep cooking on the low flame until the meat is completely cooked. Keep it aside to cool down.
  • Now put the slices of bread in a mixer and blend it.
  • When the meat mixture is lukewarm, put it in a mixture and blend it well.
  • Now put all the mixture into a bowl. Add the nutmeg and clove powder if you are using clove powder instead of cloves, 1 egg, lemon zest, Parmigiano Reggiano, the blended bread mixture and mix all these ingredients until you get a thick mixture. Keep this mixture for 30 minutes.
  • In order to fill the olives, cut 1 side of olives open them and fill them with your fingers.
  • Take and bowl and beat the egg in it. In two separate plates, put flour and breadcrumbs. Now coat filled olives with flour. Dip them in egg and then coat them well with the breadcrumbs. Press the breadcrumbs with your palm so they stick to the olives.
  • Deep fry olives in a warm vegetable oil. After frying them, take them out on a plate having a kitchen paper in order to drain the excess oil. Serve them warm.





Image credit: Onegreenplanet.org


What you’ll need:

(Makes 8-10 servings)

(For the sauce):

  • 1 tbsp of olive oil
  • 2 garlic cloves, peeled & minced
  • 1/2 tsp of dried oregano
  • 1 (14 oz) diced tomatoes (fresh or canned)
  • Salt and pepper to taste

(For pizza dough):

  • 1 store-bought dough (usually in the form of a ball)
  • 10 oz. mozzarella cheese, diced
  • Salt and pepper
  • 2 tbsp of fresh basil, finely chopped
  • Canola oil for deep frying


How to prepare:

  • Take a small saucepan and heat the oil .
  • Add the garlic and simmer for a minute or two.
  • Now, add oregano, tomatoes, as well as salt and paper.
  • Stir and cook for about 10 minutes until you get a thick sauce.
  • Take the dough and mold it into the shape of a long loaf.
  • After shaping it, divide it into 10 pieces. Then, shape them into small balls.
  • Take the dough after the first rising, and shape it into a long loaf, and divide it into 10 pieces and shape into balls.
  • Roll each of these balls on a lightly floured surface into a 4-inch diameter circle.
  • On each circle, place a full spoon of tomato mixture. Sprinkle some fresh basil, pepper, and salt and cover with mozzarella cheese.
  • Moist the edges with water and pinch them to seal.
  • Take a heavy bottom pan and heat the oil to 375 degrees F.
  • Fry in batches until golden brown, then drain well using paper towels and serve them hot.





Image credit: Buonissimo.org


What you’ll need: 

(Makes 12 servings)

  • 600 grams of plain flour
  • 4 eggs
  • 2 tbsp of caster sugar
  • 50 grams of butter
  • 1/2 zested lemon
  • Salt
  • Oil (any kind) for deep-frying

(For the garnish):

  • 500 grams of honey
  • 125ml of Limoncello
  • Sprinkles
  • Candied citron & orange


To prepare:

  • To make a ball of dough, start by pouring the flour on a clean surface and add the sugar, lemon zest, eggs and softened butter.
  • After leaving it for an hour, take the dough and knead it on a surface lightly covered with flour.
  • Cut into small pieces and make marble sized balls.
  • Preheat the oil to 190°C.
  • After heating the oil to the desired temperature, fry the balls.
  • Take them out when they are golden but not excessively crunchy.
  • Let them dry for a couple of minutes on paper towel.
  • Then prepare the coating/ garnish by using roasting pan. Pour the honey in as well as a glass of limoncello.
  • Keep stirring until the mixture becomes thin. Then, turn off the stove.
  • Dip the struffoli balls in the honey mixture. After, arrange them on a serving plate in the form of a dome using your hands.
  • Once the dome is shaped, add remaining honey in order to cover the whole dish. 
  • Last but not least, sprinkle the funfetti (or sprinkles), the orange peel, as well as the candied citron and it’s ready to be devoured!


Been wanting to learn how to whip up a variety of authentic Italian delicacies? There’s no better way to do so than to go on a culinary vacation in Italy!

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