The Neapolitan zeppole with potatoes are fried sweets typical of Carnival and the feast of Saint Joseph, though you can usually find them year-round. They are super-soft fritters with potatoes in the dough that, once fried, are coated in sugar making them truly irresistible and one leads to another.
They are made with the same dough as graffe, so a leavened dough with brewer’s yeast. I seriously tell you not to think about baking them because it’s impossible — it’s a treat that must be fried and eaten without thinking: since you have them only occasionally, they’re truly worth it.
If you like Carnival sweets I leave some other tasty ideas below and then, as always, right after the photo we’ll see how to make the Neapolitan zeppole with potatoes!!
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 15Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Father's Day
Ingredients — Neapolitan zeppole with potatoes
- 2 1/8 cups all-purpose flour (00)
- 1 egg (medium)
- 3/4 cup potatoes (boiled and mashed)
- 0.3 oz fresh yeast
- 3 1/2 tbsp butter
- pinch salt
- as needed granulated sugar (for coating)
- 4.25 cups peanut oil (for frying)
Preparation — Neapolitan zeppole with potatoes
To make the Neapolitan zeppole with potatoes, first boil the potatoes, then let them cool a little and mash them into a purée.
Place the flour in a bowl or in the bowl of a stand mixer fitted with the dough hook, add the potato purée, the egg, the softened butter cut into pieces and the crumbled fresh yeast.
Knead, mixing all the ingredients well and finally add the pinch of salt.
Shape a smooth, homogeneous dough and place it to rise in a clean bowl covered with plastic wrap for at least 2-3 hours or until doubled in size.
Once the Neapolitan zeppole dough has doubled in volume, turn it out onto a floured work surface, take portions and form little ropes about 3/8 inch thick and roughly 6 inches long.
Braid each little rope making a “rabbit tail” shape and let them rise covered with a clean towel for another 30 minutes.
Heat the frying oil very well and test with a small piece of dough — it should float immediately. Then fry a few potato graffe at a time until they are golden on one side, then turn them and brown the other side.
Drain them, quickly roll them in granulated sugar and place them on paper towels to absorb any excess oil, although I have to say mine turned out dry and crunchy on the outside and very soft inside without needing to drain them on paper.
Storage and tips — Neapolitan zeppole with potatoes
Just made: They are at their best eaten hot, just after rolling in sugar.
At room temperature: You can keep them under a glass dome or in a paper bag for about 24 hours. If they become a little stiff, microwave them for 10 seconds: they will become soft again.
Freezing: You can freeze the zeppole after cooking (without sugar). When you want to eat them, reheat directly in a hot oven for a few minutes and then roll them in granulated sugar.
Freezing: You can freeze the zeppole after cooking (without sugar). When you want to eat them, reheat directly in a hot oven for a few minutes and then roll them in granulated sugar.
The double rise: Never skip the second rising. Once the little rings are formed, let them rest at least 30-40 minutes: this will make them puffy and full of air.
The sugar: Roll the zeppole in granulated sugar immediately after removing them from the oil (after a very quick pass on paper towels). If you wait too long and they cool down, the sugar will no longer stick.
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FAQ (Questions & Answers) — Neapolitan zeppole with potatoes
Why is the dough very sticky?
That’s completely normal! Potatoes release moisture. Lightly flour the work surface and your hands, but avoid adding too much extra flour, otherwise the zeppole will lose their characteristic lightness.
Should the potatoes be cold or hot?
Boil the potatoes and mash them while they are still hot, but let the purée become warm (not hot) before adding it to the flour.
Can I bake them?
Yes, although the potato zeppola is intended to be fried. If you prefer the oven, bake them at 356°F for about 15-20 minutes.
Why were the zeppole raw inside?
Probably the oil was too hot. The zeppola browned immediately on the outside, preventing the inside from cooking through. Keep the oil around 338°F and fry a few zeppole at a time.
