The quick savory zeppole are rustic fritters without yeast, soft, delicious, and fragrant, without eggs, that, despite being fried, do not absorb oil. I wanted to prepare zeppole as an appetizer for a gathering with friends; as you know, I’m very practical, so I made a dough that doesn’t need to rise, and in 10 minutes, the fritters were ready. How delicious! The quick savory zeppole are very tasty, perfect to enjoy on their own or accompanied by cured meats, cheeses, olives, and similar snacks, just like the famous gnocco fritto. You can also enhance the dough with your favorite ingredients; I left them plain and just added a bit of rosemary to make them more flavorful and fragrant. You can also bake them in the oven; they’re perfect for any occasion, including Christmas and New Year’s Eve!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: about 25 quick savory zeppole
- Cooking methods: Frying, Air frying, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup water
- 1 tbsp extra virgin olive oil
- 1 tsp salt (level)
- as needed rosemary
- as needed vegetable oil (for frying)
- 1 packet instant yeast for savory preparations
Steps
The savory zeppole are very simple and quick to prepare; first, put the flour, yeast, salt, black pepper, oregano, and finely chopped rosemary in a bowl and mix with a fork.
Add the milk and water at room temperature, the extra virgin olive oil, and form a soft and compact dough, quickly working it on a work surface.
Break off small pieces of dough, form little rods, and overlap the ends, thus obtaining small zeppole.
Fry the quick savory zeppole in hot vegetable oil until golden, it will take 2-3 minutes per side, keep the flame medium-low to cook them well inside.
Once cooked, drain the quick savory zeppole on absorbent paper and serve them.
Notes:
Quick savory zeppole can be stored at room temperature for a couple of days. You can enrich them with your preferred spices/flavors. You can also bake them in the oven (preheated to 392°F for about 20 minutes) if you prefer, but they will be a bit less soft. To make them even softer, use only milk (obviously replacing the water quantity with the same amount of milk), but if you want to use only water, that’s fine too, although the zeppole will be slightly less soft.
Want to make quick sweet zeppole? Find the recipe HERE
