Coccoli Recipe
Sea salted fried dough with proscuitto di parma and burrata cheese.
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Ingredients
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Dough
Frying & finishing
To serve
Method
Dough
- 1
Activate yeast
In a small bowl, combine the warm water (1 3/4 cups), active dry yeast (1 tbsp), and granulated sugar (1 tsp). Stir gently and let sit for 5–8 minutes until foamy. If it does not foam, the yeast may be inactive — start again with fresh yeast.
- 2
Mix and knead
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour (4 cups) and salt (2 tsp). Make a well, add the activated yeast mixture and 2 tbsp extra-virgin olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer on medium speed for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add small additional pinch of flour or splash of water if necessary to reach the right consistency.
- 3
- 4
Portion the dough
Gently deflate the dough, turn it out onto a lightly floured surface and divide into 12 equal pieces (about 60–70 g / 2.1–2.5 oz each). Shape each piece into a smooth ball. Cover loosely and let rest 20–30 minutes; this relaxes the gluten and makes flattening easier.
- 5
Flatten
Using your fingers or a rolling pin, gently press each ball into a flattened disk about 3–4 inches (7–10 cm) across and roughly 1/4 inch (6 mm) thick. Keep them covered while you heat the oil so they don’t dry out.
Frying & finishing
- 6
Heat oil
Pour 1.5 cups neutral frying oil into a deep skillet or pot to a depth of about 1.5 inches (3–4 cm). Heat over medium-high heat until the oil reaches 350–365°F (175–185°C). If you don’t have a thermometer, test with a small piece of dough — it should sizzle and brown within 45–60 seconds.
- 7
Fry the coccoli
Working in batches so you don’t crowd the pan, gently slide 2–3 flattened dough pieces into the hot oil. Fry for about 1–1.5 minutes per side, flipping once, until puffed and golden brown on both sides. Adjust heat as necessary to maintain oil temperature and prevent over-browning.
- 8
Drain and season
Using a slotted spoon or spider, transfer fried coccoli to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm, sprinkle lightly with 1 tsp sea salt (or flaky sea salt to taste) to finish.
To serve
- 9
Assemble each portion
Place 2 fried coccoli on a serving plate. Tear or drape a slice of Prosciutto di Parma over each coccolo (use about 1/2 slice per piece, or fold whole slices). Gently tear open a small burrata ball and place a generous spoonful of creamy interior on top of the coccoli, or set the whole burrata on the plate for sharing and break open at the table.
- 10
Finish
Drizzle about 1 tbsp extra-virgin olive oil over the burrata and coccoli, tuck fresh basil leaves among the pieces, and season with freshly ground black pepper to taste. Serve immediately while the fried dough is warm and the burrata is cool and creamy.
- 11
Notes
Coccoli are best eaten soon after frying to retain their crisp exterior and tender interior. If making ahead, keep fried pieces in a single layer on a rack in a low oven (200°F / 95°C) for up to 20–30 minutes before serving. Leftover dough can be refrigerated for 24 hours or frozen for longer storage — thaw and allow to come to room temperature before frying.