RE: Crostolli...thank you, but that is not the delicacy I'm looking for. My father's final outcome was a soft, fried dough just under an inch high, and the size of one's hand. It had the softness of bread.

My first gen Sicilian father had a name for fried dough I can only spell out as: "foo-sted" or" fa-sted".

He would cut slices from fresh pizza dough, stretch it out a little bit, let it rise a bit under a towel, and gently place into hot oil. It wasn't submerged. After cooking on one side, he ...