Cenci Fritti (Tuscan Fried Pastry Ribbons)
Why this recipe works
- Thin dough, crisp finish: Rolling the dough very thin allows the ribbons to blister quickly and become light rather than dense.
- Fast frying: Brief frying at a steady 175°C (345°F) gives the cenci their pale golden colour and delicate crunch.
- Light sweetness: A modestly sweet dough and final icing sugar dusting keep the pastries crisp, fragrant and not overly rich.
Get the most out of this recipe
Timing notes
- Rest the dough before rolling: A short rest relaxes the dough, making it easier to roll thinly without springing back.
- Serve once cooled: Let the fried ribbons cool for a few minutes before dusting; they crisp fully as they stand.
- Best on the day: Cenci are at their lightest and crispest on the day they are fried.
Texture tips
- Roll as thinly as possible: Thin dough is the main route to a brittle, airy texture; thicker ribbons will be firmer and less delicate.
- Drain well after frying: Lift the ribbons out carefully and let excess oil drip away before cooling.
Common mistakes
- Letting the oil drift too far: Oil that is too cool makes the pastry absorb fat, while oil that is too hot browns the ribbons before they blister.
- Frying too many at once: Small batches help keep the oil temperature stable and give each ribbon room to cook evenly.
Authenticity notes
- Tuscan name: Cenci is the Tuscan name for this family of crisp fried ribbons, known by different names across Italy.
- Citrus variations: Orange zest gives a classic fragrant note, while lemon can be used for a sharper citrus finish.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk together the flour, caster sugar, baking powder, salt and dried orange zest. Make a well in the centre and add the eggs. Mix, then knead briefly until you have a smooth, firm dough.
- Cover the dough and let it rest at room temperature so it relaxes. This makes it easier to roll very thin.
- Divide the dough into 2 pieces and roll each one out as thinly as you can on a lightly floured surface, aiming for about 1 mm. Cut into long ribbons about 2 to 3 cm wide. If you like, cut a small slit in the centre of each ribbon for a classic look.
- Pour the sunflower oil into a large pot and heat to 175°C (350°F). Fry the ribbons in small batches for 30 to 60 seconds per side, turning once, until blistered and pale golden. Lift out with a slotted spoon and let excess oil drip back into the pot.
- Let the cenci cool for a few minutes so they crisp up fully. Dust generously with icing sugar just before serving.
Recipe notes
Tips
- Keep the oil temperature steady around 175°C (350°F); if it drops too low the cenci will absorb oil, and if it is too hot they will brown before they blister.
- Roll the dough as thinly as possible for the lightest, crispest ribbons; if it springs back, rest it for 5 minutes and continue.
- For anyone who is pregnant, elderly, or immunocompromised, use eggs stamped with the British Lion mark or another pasteurised egg option.
Substitutions
- Replace dried orange zest with lemon for a brighter, sharper citrus note.
- Replace sunflower oil with vegetable oil for frying.
Storage
- Best eaten the day they are made. Store at room temperature in an airtight container for up to 2 days and dust with icing sugar again just before serving.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 6 servings
- Yield: fried pastry ribbons
- Total time: 55min (40min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Samosa (Stuffed Savoury Pastry)
Fried pastry parcels with spiced potato and peas
Cornetto al Burro (Italian Butter Croissant)
Italian butter cornetti baked golden and finished with icing sugar
Gubana (Friulian Sweet Spiral Loaf with Nuts and Raisins)
Friulian sweet spiral loaf with nuts, raisins and rum
Strawberry Shortcake
Tender shortcakes with macerated strawberries and whipped cream
Krapfen (Italian-Style Jam Doughnuts)
Yeast doughnuts filled with apricot jam and sugar
Sonhos de Natal (Christmas Doughnuts)
Portuguese Christmas doughnuts rolled in warm cinnamon sugar
Tamarind Paletas (Chilli Tamarind Ice Lollies)
Tamarind and chilli ice lollies with lime
Dulce De Leche (Caramelised Milk Spread)
Thick caramelised milk spread made from milk and sugar
Stoofperen (Dutch Spiced Stewed Pears in Red Wine)
Pears stewed in red wine with cinnamon and cloves
Bignè alla Crema Pasticcera (Italian Choux Buns with Custard)
Crisp choux buns filled with smooth crema pasticcera
Malpua (Indian Pancakes Dipped in Cardamom Syrup)
Fried pancakes dipped in cardamom syrup
Gratin de Fruits (Warm Fruit Gratin with Vanilla Custard)
Warm fruit gratin topped with vanilla custard and grilled golden
Vasilopita (Greek New Year’s Cake)
Buttery Greek cake with orange and vanilla
Biscotti di Prato (Twice-Baked Almond Biscuits)
Twice-baked almond biscuits with orange zest
Filhoses (Portuguese Fried Christmas Pastries)
Portuguese fried pastries coated in cinnamon sugar
Polish Apple Pancake Bites (Mini Apple Fritters)
Mini apple fritters fried golden with cinnamon
Klenät (Nordic Fried Christmas Pastries with Cardamom)
Twisted Nordic fried pastries dusted with icing sugar
Caribbean Rum Cake with Dark Rum Syrup
Buttery rum cake soaked with warm dark rum syrup
You might also like
Passion Fruit Juice (Fresh Tropical Juice)
Strained passion fruit juice with lime, caster sugar and ice
Kasza Jaglana Bowl (Millet with Roasted Vegetables and Feta)
Millet bowl with roasted courgette, red pepper and feta
Saganaki Flambé (Pan-Fried Cheese with Brandy and Lemon)
Pan-fried cheese flamed with brandy and finished with lemon
Massaman Curry with Beef, Potatoes and Peanuts
Massaman beef curry with potatoes, tamarind and roasted peanuts
Moroccan Chicken Skewers with Yoghurt, Garlic and Cumin
Yoghurt-marinated chicken skewers grilled with cumin and paprika
Vietnamese Herb Chicken Bowl with Jasmine Rice
Grilled chicken bowl with jasmine rice, herbs and dressing
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
