-
1
Dissolve the yeast in the lukewarm water. Combine flour and fine sea salt in a bowl, then pour in the yeast water. Mix to a rough mass, then knead on an unfloured surface until the dough is smooth, cohesive and pulls cleanly from the hands. Cover and leave to rise at room temperature until doubled in volume — the dough is ready when a finger pressed into the surface leaves an indent that springs back slowly.
-
2
Melt the lard in a deep, heavy pan and bring it to 180 °C. This is where the dish lives or dies: the temperature must hold at 180 °C throughout frying — too low and the friciula absorb fat rather than shedding it; too high and the exterior chars before the inside puffs. Use a thermometer and adjust the flame between batches.
-
3
Tear the risen dough by hand into irregular pieces, each roughly 30–40 g. Do not use a knife or cutter. The ragged, uneven edges are essential: they create the extended surface area that crisps dramatically in the hot fat. Work quickly and fry in small batches — no more than four or five pieces at a time — so the lard temperature does not drop.
-
4
Lower the torn pieces into the hot lard one at a time. They will sink briefly, then puff and rise to the surface. Fry, turning once, until deeply golden on all sides and the jagged surface has set into a firm, cratered crust — this takes approximately 2–3 minutes per batch. Lift out with a spider or slotted spoon; the friciula should be hollow when pressed lightly at the side.
-
5
Transfer immediately to brown paper or a rack. Season at once with flaky sea salt and crushed peperoncino while the surface is still coated in hot fat — within seconds of leaving the pan. The seasoning must adhere to the oily, hot surface; friciula cool within 2 minutes and the crust will not hold seasoning once cold.