400 g Italian "0" flour (or unbleached all-purpose flour)
20 g fresh yeast (cake yeast)
1 tsp granulated sugar
1 tbsp extra virgin olive oil
250 ml lukewarm water
Vegetable oil (for deep-frying)
Salt, to taste
Instructions
In a glass, crumble the fresh yeast into roughly one-third of the lukewarm water, add the sugar, and stir with a teaspoon until fully dissolved.
Sift the flour onto a work surface and form it into a mound with a well in the center; place a pinch of salt along the outer rim. Pour the dissolved yeast into the center and begin mixing with your fingertips. Continue kneading while gradually incorporating the remaining lukewarm water and the surrounding flour. The resulting dough should remain quite moist and soft.
Coat your hands with extra virgin olive oil and work the dough until smooth. Shape it into a ball, cover with a kitchen towel, and let it rise in a draft-free spot for about 2 hours.
Portion the dough into small balls about 2–3 cm (1 inch) in diameter. Place them well-spaced on a tray lined with parchment paper. Let them rest for 30 minutes away from drafts (an unheated oven with the light turned on works well) until they have expanded noticeably.
Heat a generous amount of frying oil in a high-sided pan. When the temperature reaches about 160°C / 320°F (verified using a cooking thermometer), carefully submerge a few dough balls at a time. Turn them periodically, and once evenly golden, remove them with a slotted spoon and drain on paper towels.
Continue frying the coccoli in batches, closely monitoring the oil temperature: lower the heat if they color too rapidly, or raise it slightly if they are not bubbling and frying adequately.
Toss the freshly fried coccoli with a light sprinkle of salt and serve warm.
Notes & Serving Suggestions
Serving Suggestion: These are traditionally enjoyed as a classic Tuscan antipasto served warm alongside slices of prosciutto crudo and pecorino cheese (or soft stracchino).
Dry Yeast Alternative: If using active dry or instant yeast instead of fresh, use 7 g per 400 g of flour (about one-third of the fresh weight) along with 1 tsp of sugar. For this method, do not dissolve the yeast in water first; instead, mix the dry yeast and sugar together, pour directly into the center of the flour well, and proceed by adding the water and oil.
