Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Mitilugghie: Golden Little Fritters from Acate
Crisp on the outside, soft within — these rustic Sicilian fritters from Acate bring sunshine and tradition to your appetiser table.
🛒 Ingredients
- ✓ 600 g semolina flour
- ✓ 30 ml extra-virgin olive oil
- ✓ 25 g fresh yeast
- ✓ 30 g sugar
- ✓ 40 g oregano
- ✓ 300 ml warm water
- ✓ Vegetable oil for frying
- ✓ Salt
📊 Nutritional Information
If you’re looking to surprise your guests with something simple, rustic and utterly irresistible, Sicilian mitilugghie are just the thing. These golden fritters from Acate, in the Ragusa countryside, are crisp on the outside, soft inside and beautifully perfumed with oregano. Served piping hot, they’re a joyful nod to the island’s farming traditions — the kind of food that invites you to gather round the table and tear in with your fingers.
👨🍳 Preparation
- 1
In a large bowl, mix the semolina flour with the crumbled yeast and sugar.
- 2
Add the olive oil and slowly pour in the water, kneading until the dough is soft but not sticky.
- 3
Add the salt and continue kneading until smooth and elastic.
- 4
Shape into a ball, cover with a cloth and leave to rise for about 2 hours at room temperature.
- 5
Once doubled in size, divide into balls and roll out on a floured board to discs roughly 1 cm thick.
- 6
Heat plenty of vegetable oil in a deep frying pan and fry the *mitilugghie* a few at a time until golden on both sides.
- 7
Drain on kitchen paper and, while still warm, sprinkle generously with salt and oregano.
- 8
Serve straight away with a glass of Sicilian red wine.
💡 Tips and Variations
For a fragrant twist, try adding rosemary or a pinch of black pepper. Prefer a sweet version? Replace the salt with icing sugar and dust with a little cinnamon.
📦 Storage
- • Keep the fritters covered with a cloth at room temperature for up to 1 day.
- • Reheat in the oven at 180°C for 5 minutes to restore crispness.
- • Freezing is not recommended if you wish to preserve their delicate texture.
- • The dough can be prepared the night before and left to rise slowly in the fridge.
🍷 Pairing
Enjoy mitilugghie with a glass of Delia Nivolelli Merlot — a smooth, fruity Sicilian red that complements their golden crust and aromatic oregano.
These Sicilian mitilugghie prove that in cooking, simplicity can be sublime. Crisp, fragrant and wonderfully golden, they’re the perfect way to start a Sicilian feast with a smile. Fry, serve and enjoy — you’ll taste the true spirit of Acate in every bite.
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