Zeppole of the Immaculate (grandmother’s recipe).
Simple, soft, sugary.
The Zeppole of the Immaculate are very soft Neapolitan fritters typical of the Christmas and Carnival period, essential on the day of the Immaculate and Epiphany or to offer during tombola games 🙂 They are so soft, not very greasy, fragrant and delicious that they disappear in a moment and win everyone over at the first taste.
Since it’s a simple and ancient dessert in Naples, every family has its own recipe that is passed from mother to daughter. This is my grandmother’s recipe, and every year since I was little, my mom fries large bowls of little zeppole every week in December during the Christmas holidays, and each time they are a joy, whether enjoyed hot or warm, they always disappear in no time 🙂 try them and see how delicious they are.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4 cups Nuvola Caputo flour (or Manitoba)
- 3 eggs
- 2 tbsp butter (at room temperature)
- 1.5 cups fresh whole milk
- juice of one orange
- 0.9 oz fresh yeast
- 2 tbsp sugar
- 1 shot glass flavored liqueur (such as anise, Strega, rum, maraschino, Cointreau)
- zest of 2 organic oranges
- zest of 1 organic lemon
- 1 pinch salt
- as needed peanut oil
- as needed granulated sugar
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Pan
Steps
Zeppole should be kneaded by hand or with a stand mixer using the flat beater, as it’s a very ancient recipe and the dough needs to be worked well and for a long time; the consistency is similar to pizza dough.
Very slightly warm the milk and dissolve the yeast in it.
In a large bowl (or in the stand mixer bowl), place the dissolved yeast with the eggs, liqueur, and sugar, and mix.
Add the flour, pinch of salt, butter, orange juice, vanilla, and grated zest of the orange and lemon, knead well until the mixture doesn’t stick to your hands or the mixer bowl.
Once it detaches from your hands or the mixer hook, the dough is almost ready; knead it for another 5 minutes.
Cover with a cloth and let rise for at least 3 hours until it doubles.
When the dough has risen well, put plenty of oil in a high-sided pan and turn on the heat, bringing the oil to temperature (356°F).
Wet your hands with cold water, take a small amount of dough, and form the zeppole.
To make the zeppole, you need to stretch the piece of dough outward, thinning and widening it with the help of the other hand and piercing the center with a finger to make the hole in the center of the zeppole (the hole should be quite large, as it tends to close); if you can’t, fry the zeppole in spoonfuls.
Gently dip the zeppole into the hot oil, and proceed the same way for all the zeppole, putting only a few at a time into the oil to prevent them from absorbing too much oil.
Cook the zeppole on low heat, browning them on both sides.
Once cooked, let them dry on kitchen paper towels.
While still hot, roll the zeppole in sugar.
For an even more delicious idea, flavor the sugar in which you’ll roll the zeppole with cinnamon or grated orange peel.
Put the milk with the yeast and sugar in the bowl.
Add the flour, orange juice, grated zest of the orange and lemon, liqueur, vanilla, butter, pinch of salt, knead for 5 minutes/Knead mode.
Transfer the dough into a very large bowl.
Cover with a cloth and let rise for at least 3 hours, it must double.
Cover with a cloth and let rise for at least 3 hours, it must double.
When the dough has risen well, put plenty of oil in a high-sided pan and turn on the heat, bringing the oil to temperature (356°F).
Wet your hands with cold water, take a small amount of dough, and form the zeppole.
To make the zeppole, you need to stretch the piece of dough outward, thinning and widening it with the help of the other hand and piercing the center with a finger to make the hole in the center of the zeppole (the hole should be quite large, as it tends to close); if you can’t, fry the zeppole in spoonfuls.
Gently dip the zeppole into the hot oil, and proceed the same way for all the zeppole, putting only a few at a time into the oil to prevent them from absorbing too much oil.
Cook the zeppole on low heat, browning them on both sides.
Once cooked, let them dry on kitchen paper towels.
While still hot, roll the zeppole in sugar.
The Zeppole of the Immaculate are ready to be enjoyed… ENJOY YOUR DESSERT!
Try also the struffoli, you can find the recipe BY CLICKING HERE.
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