m. c. de marco: The New Kitchen Cookbook

Fry Dough(nuts)

You can fry no-knead dough just as it is, or you can fill it first. The doughnut version below is cut down from the Artisan Bread in 5 recipe for Savory Doughnuts. I used olive oil dough the first time because that was what I had around.


  • ½ lb. no-knead dough (any style)


  • 1 c. ricotta
  • ¼ tsp. oregano
  • ⅛ tsp. nutmeg
  • salt to taste
  • pepper to taste


  1. Bring 3" of oil to 370°. (If already frying, any similar temperature will do.)
  2. Mix filling (optional).
  3. Roll out dough to ¼" and cut into 8 pieces. (If not filling the dough, you can divide it into fewer portions, stretching them flat by hand.)
  4. Optionally divide filling into ⅛ c. portions and wet and pinch dough shut around it (like ravioli).
  5. Fry about 2 minutes per side or until golden. This can take longer with larger pieces.
  6. Drain on a rack or paper towels.
  7. Serve hot, optionally with butter, pesto, or tomato sauce.


Fry dough is sometimes fried in a skillet instead of deep fried.