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5 from 4 votes

Nocatole-Calabrian Fritters

This is my Italian mother-in-law's very special recipe for Nocatole-Calabrian Sweet Fritters. It is a typical sweet fried dough from Calabria, Italy that is sprinkled with confectioner's sugar. Italian donuts that are enjoyed on special occasions or just because!
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: Italian
Keyword: Christmas, Fried Dough, nocatole
Servings: 24
Author: Lora


  • 2 3/4 cups flour 500 grams
  • 3 teaspoons baking powder
  • 1 3/4 cup 150 grams sugar
  • 3 eggs
  • 3 Tablespoons extra-virgin olive oil
  • 1 tablespoon your favorite liqueur
  • dash of cinnamon
  • 1 Tablespoon of milk or more as needed
  • confectioner's sugar


  • Place the flour on clean working surface. Add the baking powder to the flour and mix it around quickly with your hands. Make a well in the middle of the flour and add the sugar, eggs, extra-virgin olive oil, liqueur, cinnamon.
  • Stir the ingredients together. Add the milk, starting with a tablespoon. If dough needs more, add a tablespoon more at a time. Knead the dough until it is soft and smooth.
  • Let the dough rest for 30 minutes.
  • Take the dough and remove small pieces (about 100 grams of dough each piece)and roll into a log. Take the log and break into 2 pieces. Twist dough down like a rope and 1/2 way down the rope, grab two ends and wrap around the top. Press ends together gently so it won't open up.You could also make simple ring shapes.
  • Fry the dough in hot vegetable oil. Turn the nocatole so they're a dark golden color on both sides.
  • Carefully remove the nocatole and drain on paper towel lined plates.
  • Toss the fritters in confectioner's sugar and serve.