Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catanese Fried Bombs: Sicily’s Most Delicious Street Treat
Discover the recipe for Catanese fried bombs – light, fluffy parcels filled with ham and mozzarella. A Sicilian street food classic with a wonderfully gooey centre!
📖 What is it
Discover the recipe for Catanese fried bombs – light, fluffy parcels filled with ham and mozzarella. A Sicilian street food classic with a wonderfully gooey centre!
🛒 Ingredients
- ✓ 600g Manitoba flour
- ✓ 150g plain flour
- ✓ 30g caster sugar
- ✓ 250ml milk
- ✓ Water as needed
- ✓ 15g fresh brewer’s yeast
- ✓ 10g salt
- ✓ 25g lard
- ✓ 150g sliced cooked ham
- ✓ 200g mozzarella
- ✓ Vegetable oil for frying
📊 Nutritional Information
Step into the bustling streets of Catania with these fried bombs, a beloved Sicilian street snack. Crispy on the outside, they hide a soft, melting heart of ham and mozzarella – a comforting hug of flavours that evoke the scents and traditions of Mount Etna.
👨🍳 Preparation
- 1
In a large bowl, dissolve the fresh yeast in warm milk, then stir in the plain flour until you get a smooth, creamy batter. Leave it to rest for an hour.
- 2
After resting, add the Manitoba flour, a splash of water, sugar, and salt. Knead vigorously until the dough is elastic and smooth.
- 3
Incorporate the lard in small pieces, working it fully into the dough. Cover with a cloth and leave to prove in a warm spot for about 2 hours.
- 4
Once the dough has doubled in size, tip it onto a floured surface and divide into portions of about 100g. Shape into balls and roll each out with a rolling pin.
- 5
Fill each disc with a slice of cooked ham and a chunk of mozzarella, then gather the edges up and pinch them together to seal tightly.
- 6
Place the filled bombs on a lightly floured tray, cover with a cloth, and let them rise for another 40 minutes.
- 7
Heat plenty of vegetable oil in a deep pan and fry the bombs in batches, turning them until golden all over.
- 8
Drain on kitchen paper and serve warm, with the mozzarella deliciously melted inside.
💡 Tips and Variations
- •
For a lighter option, bake the bombs in a preheated oven at 180°C for about 25 minutes, brushing them with a mix of milk and beaten egg for a golden finish.
- •
Try a bolder filling by swapping the ham for salami and the mozzarella for tuma, a traditional Sicilian cheese with a strong flavour.
- •
For a vegan twist, make the dough without eggs and fill with grilled vegetables and plant-based cheese, keeping that lovely gooey texture.
- •
For the best results, use an air fryer for a lighter, even crisp, or a deep pan with hot peanut oil for that classic crunch.
- •
The secret to these bombs lies in the slow proving of the dough, which creates a soft, airy crumb perfect for holding the filling.
📦 Storage
- • Store any leftover fried bombs in an airtight container in the fridge for up to 24 hours, reheating them in the oven or air fryer before enjoying again.
- • Unbaked dough freezes well: wrap it tightly, then once thawed at room temperature, allow it to rise again before cooking.
- • Avoid leaving the bombs out at room temperature for too long to keep them fresh and maintain their crispness.
🍷 Pairing
To complement the rich flavours of these fried bombs, opt for a Sicilian white wine like Grillo from the Contea di Sclafani – fresh and aromatic, it refreshes the palate and balances the creamy filling. Alternatively, a young Catarratto or a Ligurian Vermentino offer delightful contrasts. For an international twist, a New Zealand Sauvignon Blanc brings lively herbaceous notes that pair beautifully with the dish.
Making these Catanese fried bombs at home is like bringing a little slice of Sicily to your kitchen – full of bold flavours and warm, welcoming spirit. I encourage you to give this recipe a go, share the joy with your nearest and dearest, and watch as these irresistible treats become a firm favourite around your table.
Rate this recipe
Click or tap the stars to rate