The Zeppole dell’Immacolata are a traditional dessert from Campania, specifically from Castellammare di Stabia, prepared from November 27th until Christmas.
They are delicious fried doughnuts that are very fragrant and aromatic. Soft texture and unique flavor!
The dough is very easy, and after frying, the zeppole are dipped in an anise-flavored honey glaze and then decorated with sugar sprinkles.
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 7 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 250.77 (Kcal)
- Carbohydrates 58.45 (g) of which sugars 32.15 (g)
- Proteins 4.77 (g)
- Fat 0.34 (g) of which saturated 0.03 (g)of which unsaturated 0.06 (g)
- Fibers 1.13 (g)
- Sodium 7.65 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR ZEPPOLE DELL’IMMACOLATA
- 2 cups all-purpose flour
- 7 oz water
- 0.35 oz fresh yeast
- 2.5 tbsp sugar
- 1 tsp orange paste (or grated orange peel)
- 5 oz honey
- as needed colored sprinkles
- 0.7 oz water
- 2.5 tbsp sugar
- 0.85 oz anise liqueur
Tools
- 1 Bowl
- 1 Pan
PREPARATION OF ZEPPOLE DELL’IMMACOLATA
In a bowl, pour the lukewarm water, sugar, and crumbled fresh yeast. Stir until the yeast is completely dissolved.
Gradually add the sifted flour and orange paste (or grated orange peel) and start kneading with your hands, pressing and slapping the dough to remove any lumps until you get a smooth and soft dough.
Cover with plastic wrap and let rise in a warm place for 2-3 hours until doubled in volume.
Heat plenty of seed oil in a pan. With a spoon, scoop balls of dough and immerse them in hot oil (302°F-320°F).
Fry until golden, turning them often. Drain on paper towels.In a saucepan, dissolve the sugar in water over low heat, then add the honey. Cook until the honey starts to foam. Remove from heat, let cool slightly, and add the liqueur.
Dip each fritter in the glaze. Then arrange them on a tray and decorate with colored sprinkles or sugar beads.
Adriana’s Tip
Let them rest for at least an hour before enjoying. Being a fried dish, it’s best consumed fresh. You can keep them for a couple of days under a cake dome.
