My savory fritters, or as my grandma called them “zeppulell,” are a treat I indulge in only a few times a year. But when I make them, it’s a celebration for everyone, especially because they disappear instantly.
They are a very simple preparation, and the secret is all in the dough or rather its consistency.
Today I present the ingredients, but what I want to convey is that, to have perfect zeppole, as my grandma told me, the consistency of the mixture is key.
Depending on the flours used, absorption may vary slightly, and just like with baking, you’ll need to adjust accordingly.
This dough, as you will see from the photos, should be soft to be scooped up with a spoon, but not too much and definitely not compact.
Don’t be scared by my many words, because, of course, the quantities given in the recipe are the ones to follow that will give you the correct mixture, but I use all these explanations because I want to convey as much as possible everything my grandma passed on to me.
Let’s get to work.
If you love savory baked goods, here are a few more selected recipes for you that you can see by clicking on the writings below:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 35 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to prepare the savory fritters
- 0.25 oz fresh yeast
- 1.06 cup water (at room temperature)
- 2.25 cups flour
- 1 tsp sugar
- 1.5 tsp fine salt
- 1 tbsp extra virgin olive oil
- 1 quart peanut oil (for frying)
Tools
- 1 Bowl
- 1 Fork
- 1 Spoon
- 1 Pot
- 1 Slotted spoon
Steps
In a bowl, pour the water, crumble the fresh yeast, and add a teaspoon of sugar. Start stirring with a spoon to mix the ingredients well.
Next, add the tablespoon of extra virgin olive oil and start pouring in the flour, slowly, not all at once. This way, you can judge the required amount, since absorption might vary slightly between type 1 and 00 flour.
Once you’ve added almost all the flour, also add the salt and continue mixing.
I’ll put the photo here below to show you the consistency of the dough. It should be sticky. So, based on my image, adjust with the flour you are using, the final result, whether you’ve used 290g or 270g, should be a soft and sticky dough.
Once the dough is ready, cover the bowl with plastic wrap and let it rise in a draft-free place for about two and a half, three hours.
When you see it risen with bubbles, it will be ready.
Once the dough is ready, let’s start heating the oil.
In a tall and not too wide pot, pour the peanut oil. I recommend this oil as it’s perfect for frying.
I have a thermometer to check the perfect oil temperature, which should stay between 320 and 356 degrees Fahrenheit.
If you don’t have one, to check if the oil is at the perfect temperature, drop a breadcrumb inside. If it rises to the surface, the oil is ready.
With the thermometer, I monitor the temperature throughout the frying process, ensuring that every fried item, not just these fritters, remains dry and therefore more digestible. I find this tip extremely useful.
That said, let’s get back to the process.
So, as soon as the oil is hot, take a spoon and prepare a glass with water alongside. Before scooping the dough to pour into the oil, remember to do a quick dip of the spoon in the water (make sure no water remains on it as it might splash in the pot). This helps the dough slide off the utensil more easily.
Scoop about half a spoonful of dough for each fritter. At this size, they will be the right size for the mouth and to cook perfectly.
When they are golden, you can remove and drain them from the oil. They will be super crispy on the outside and soft on the inside.
Enjoy this delicacy and be careful because they are always in high demand.
Tips
You can enrich the savory fritters by adding thinly sliced spring onions, leeks, sage, or grated Parmesan cheese to the dough, creating super tasty variants for your appetizers and dinners with friends.
FAQ (Questions and Answers)
Will you try my savory fritters?
I hope so. Visit Instagram, where you can also find the VIDEO RECIPE.
Here’s a link to my page ➡️ INSTAGRAM
