Nocatole-Calabrian Sweet Fritters (2024)

Jump to Recipe - Print Recipe

Nonna Teresa asked me that weekend if my husband was off the next day. I told her he was and she responded (in Italian, of course), "We will make a mezzo kilo (500 grams) of nocatole and un kilo (one kilo) of zeppole (a savory fritter)." I told her I definitely needed to get more flour!

Nocatole-Calabrian Sweet Fritters

What is the texture of Nocatole-Nacatole?

Nocatole (nacatole or nacatuli) are fried and have the texture almost of a doughnut and have a delicate scent from the dash of cinnamon in the dough. I don't know if the cinnamon is a typical addition to the recipe, but my mother-in-law likes to use.

When do you eat Nocatole-Calabrian Sweet Fritters?

They are made in particular during the week before Easter, Christmas, Carnevale, and New Year's Eve big dinner (cenone) and can be found in local bakeries in Calabria. You can find nonna's in Calabria making these not only for special holidays. Nocatole can be enjoyed with local sweet wines in Calabria like vin santo.

How do you shape Nocatole-Calabrian Sweet Fritters?

They are made in different shapes (braid rings, rings, rods and other shapes)and are made during holiday festivities.

Cooking with an Italian Nonna

On that hot summer day, nonna Teresa got busy with my daughter making the dough and I was making sure she could find every thing she needed to get them frying. When they come to visit us, I pretty much give my Italian mother-in-law free reign in my kitchen. And I know some of you might not agree with that. I have friends that tell me they couldn't give up their kitchen, let alone live with their mother-in-law for a month. But you see, I learn so much by giving up the control of my kitchen. I also am experimenting in my kitchen.

When my Italian mother-in-law cooks, I'm hovering next to her and helping along. It's even come to the point in our relationship where she trusts me to make one of her beloved recipes with her supervising me. And there are some days when she is tired and she already cooked something fabulous for lunch, so I take over for dinner. So you see, it's not total relinquishing of my own kitchen rights. There is so much more to gain than to lose by letting my mother-in-law feel at home in my kitchen.

An Italian nonna's recipe

Teresa’s hands were zipping around so quickly. I tried to get some action shots and wish I had video taped it instead. She’s not very fond of me taking photos or asking her questions while she’s baking or cooking. She has to really be in the mood to want to share something with me. And God forbid I ask her twice for a recipe she’s already given me.

Let’s say I lost my notes or wanted to double check the dosing and am asking her once more for the ingredients. That’s when she says, “You’re asking me again for THIS recipe? I already gave it to you last summer. Look at your notes.” How am I supposed to create a little cookbook with her treasured recipes if she isn’t fully cooperative? Thank goodness on this day one May in very hot Florida she was cooperative and I could share this recipe with all of you.

#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our theme this month is A LITTLE SOMETHING SWEET. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Mexican Breads!

• Apricot Challah from A Shaggy Dough Story
• Blueberry Cheese Danish from Kudos Kitchen By Renee
• Cinnamon Mocha Swirl Bread from blackberry eating in late september
• Cinnamon Sticky Buns from That Skinny Chick Can Bake
• Gluten-Free Strawberry Lemonade Muffins from Rhubarb and Honey
• Hawaiian Style Sweet Rolls from Karen’s Kitchen Stories
• Malt Bread from All Roads Lead to the Kitchen
• Nocatole {Calabrian sweet fritters} from Savoring Italy
• Saffron bread with raisins from TheBreadSheBakes.com
• Salted Chocolate and Marzipan Babka from Culinary Adventures with Camilla
• S’mores Monkey Bread from The Redhead Baker
• Sweet Molasses Brown Bread from Hostess At Heart

Tips on making Calabrian Sweet Fritters-Nocatole

This is the sort of recipe my mother-in-law has been making since she was a little girl. As I mention above, they make it for special occasions, but not just on special occasions. My kids consider them a doughnut. I’m sharing her basic formula for nocatole.

• Nonna Teresa emphasizes that while she was baking here, the flour is different and she always had to add a little more liquid to the recipes.
• Nonna Teresa makes this dough with a dash of cinnamon and it is a lovely addition. If you don't like cinnamon, feel free to omit from recipe.
• Nonna Teresa makes mostly every thing on a clean counter with her hands. I do prefer to use my stand mixer, but for this recipe, I’m sharing it as she makes it. It’s not that hard to get the dough together and it’s actually quite cool to figure out with your hands if it is needing a little more liquid (in this case, milk is what she uses as liquid).
• There are other versions of this dough and it is made with yeast and also some use red wine in the dough.
• The recipe could vary from town to town and province to province all over Calabria. Since it’s made all over Reggio Calabria in Italy, there could be different provinces that have different versions.
• She was making them to entertain us and her family that was visiting us in Florida one hot summer day. But this is perfect for Christmas or any other special occasion.
• Recipe yielded about 2 dozen of the fritters. Depending on how big you make each fritter. The recipe could make even more.

Pin it to your ITALIAN FOOD, HOLIDAY, or DESSERT Board to SAVE for later!

Find me on Pinterestfor more great recipes! I am always pinning :)!

recipe updated from June 2015

« Sweet Corn Spoonbread

Stollen Wreath | A Sweet Holiday Bread Recipe »