In Naples, we call them graffe, those that are known as fried doughnuts in the rest of the country.
I’ve tasted fried doughnuts and they are really good, but let me tell you, graffe are something else.
If you visit Naples and want to taste truly delicious graffe, I recommend going to eat them at Edenlandia in Fuorigrotta. They are amazing!
Making the fried doughnuts or graffe recipe at home is not at all complicated, and even if they aren’t exactly like the ones I described before, they are delicious, soft, and fragrant.
Great to make also for the occasion of the carnival festival.
Check out also Easy and Quick Carnival Sweets
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 30 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, St. Joseph
Ingredients
- 8 cups all-purpose flour
- 2/3 cup sugar
- 4 eggs
- 0.88 oz fresh yeast
- 2/3 cup milk (room temperature)
- Half glass sunflower oil
- 1 lemon zest (grated)
- 1 package vanillin
- 1 pinch cinnamon
Tools
- 1 Frying Pan lagostina
Preparation
First, you need to sift the flour and place it in a bowl as a mound;
Make a hole in the middle and add the eggs, sugar, milk, oil, cinnamon, a pinch of salt, grated lemon zest, and vanilla;
In a glass, dissolve the fresh yeast in warm water and pour it into the center of the flour;
Knead the mixture vigorously until you get a soft and homogeneous dough ball;
Flour a pastry board and roll out the dough with a rolling pin to a thickness of about 0.4 inches;
Use a pastry cutter to form a circle and a small glass to make the doughnut’s central hole;
Cover with a kitchen towel and let rest for 2 hours;
In a large, high-sided pan, heat the oil and fry the doughnuts, turning them frequently and removing when golden brown;
Drain the doughnuts on absorbent paper;
Roll them in granulated sugar while still hot;
Let them cool slightly before tasting.
Store at room temperature in a well-sealed container. They can be kept for a couple of days.
FAQ
Can I add potatoes to the dough?
Of course, in that case, we’re talking about potato zeppole, and they are equally delicious. The measurements are 2 lbs of potatoes for 8 cups of flour.
