- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 zeppole of 3-4 inches in 1 swirl or 15 double
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 227.47 (Kcal)
- Carbohydrates 20.60 (g) of which sugars 8.94 (g)
- Proteins 6.65 (g)
- Fat 13.41 (g) of which saturated 4.82 (g)of which unsaturated 8.01 (g)
- Fibers 0.41 (g)
- Sodium 124.77 (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
Advice
How to fry zeppole?
There are various ways to fry the zeppole:
direct cooking – dress them on parchment paper and fry immediately at 329°F
double cooking with oven pass – dress them on parchment paper, bake for 5/6 minutes at 392°F in a static oven and fry them in oil at 329°F
double cooking in oil at different temperatures – dress them on parchment paper, first cook them in a pot with oil at 266°F to make them grow in volume, then move them to another pot with oil at 347°F until golden.
How to store fried zeppole?
They can be stored in the fridge for a couple of days; if they are well fried, they will tend to soften but remain excellent.
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