Italian Crostoli [Vegan]
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 50-60 crostoli
Prep Time
10 minutes
Cooking Time
20 minutes
crostoli 50-60
The trick is with crostoli to not have the deep fryer on the very hottest setting as these cook quickly and you want to avoid flash-frying them. Crostoli is best eaten on the day it's made.


  • 30 g vegan unsalted butter (melted)
  • 3 tbs powdered sugar
  • 1 flax egg (2 tbs flaxmeal with 5 tbs water)
  • 1-2 tsp lemon rind (finely grated)
  • 1 tsp orange rind (finely grated)
  • 1/2 tsp vanilla extract
  • 225 g plain flour
  • 225 g self-raising flour
  • 3/4 cup soy milk (or more if needed)
  • 1 tbs Grappa (Italian brandy - optional)
  • oil for deep frying
  • Dusting Sugar
  • 1 cup powdered sugar/icing sugar
  • 1 tbs vanilla sugar
  1. Mix all ingredients together (slowing add the milk) and knead to form a soft dough.
  2. Divide dough into 8 portions then flat 1 portion out into a rough rectanble with your hand (about 1/2cm thick).
  3. Run dough portions through a pasta machine (each setting two times) run the pasta through stopping at about the third to last setting (7/10 for my machine) for thin and crispy crostoli, or the middle setting (5/10 for my machine) for softer-eating crostoli. You may need to lightly dust with plain flour the rolled out dough portions if they are slightly sticky.
  4. Using a crimp or pasta cutter, cut the crostoli into rectangular strips (about 4cm wide and 10cm long). You can cut a small strip in the middle of each crostoli (which is what I have done in the photo).
  5. Heat a deep fryer to medium-high (about 8/10 on my fryer). Lower crostoli laying down in the fry pan (do not crowd the pan as crostoli expand) and fry for about 30 seconds or until lightly golden. Turn crostoli over and fry he underside (about 30 seconds) until lightly golden.
  6. Drain off oil and place crostoli lying next to one another on a large tray. Dust liberally with the Dusting Sugar (see below). Repeat with remaining crostoli.

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