Potato Zeppole for St. Joseph’s Day: the soft, indulgent Abruzzese tradition!
If there’s a pastry that cannot be missing from the table on March 19th, especially in homes across Central and Southern Italy, it’s the potato zeppole for St. Joseph’s Day.
Although found in many regions, in Abruzzo these delights hold a place of honor: they are not only prepared for Father’s Day but are loved year-round!
Yet on St. Joseph’s Day they take on a special flavor—the taste of family and traditions passed down through generations.
In many places they’re simply called fried potato doughnuts, but don’t be misled by the name: making them is a little ritual that yields an incomparable treat. In my house, I always say the celebration isn’t real unless they’re on the table.
The aroma they release while frying is the very essence of the celebration: soft, hot and coated in sugar, they are an irresistible temptation.
A guilty pleasure worth indulging in!
Let’s be honest: since they’re fried, these zeppole are a bit caloric, but cooking is also about emotion and sharing, and on festive days you can’t (and shouldn’t!) always think about dieting.
The softness that boiled potato gives to the dough is unmatched and makes them decidedly more tempting than common versions.
Whether you’re making them for your dads or to celebrate your children’s dad, success is guaranteed.
Let’s get to work making these St. Joseph’s fried zeppole: follow my steps to achieve a perfect, dry and highly risen result.
You’ll see they’ll be appreciated by everyone, from the little ones to the grown-ups!
Kcal 150 per zeppola
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 8 servings
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Father's Day
Ingredients to make Potato Zeppole for St. Joseph
- 3 medium eggs
- 3 tablespoons Sugar
- 1/2 cup + 1 tbsp (about 5 fl oz) cup Whole milk
- 0.9 oz fresh yeast (or 0.35 oz / 10 g for a slightly longer rise)
- 3 tablespoons butter or margarine (about 1.4 oz)
- 1 packet Vanillin or liquid vanilla
- Grated zest of 1 lemon
- 1 Potato (mashed) – about 9 oz (250 g) raw
- 6 cups approximately Type 0 flour (plus about 1/3 cup for the work surface)
- Sunflower oil for frying
- 1/2 cup Sugar
Preparation of Potato Zeppole for St. Joseph
In the stand mixer, dissolve the fresh yeast in the lukewarm milk, then add the sugar, the vanilla, the grated zest of one lemon, the margarine (or butter), the previously boiled and mashed potato and mix just long enough to combine the ingredients a little.
At this point add the eggs and the flour a little at a time until all the flour is added, working the dough with the mixer between each addition.
The flour might not all be needed; this will depend on the size of the eggs and on how much moisture is in your potatoes.
Once you have a well combined, non-sticky dough, place it in a large bowl and let it rise for about 2 hours until doubled in a warm place.
When it has risen, take the dough and form ropes; join them to form the zeppole as in the photo and let them rest for at least 30 minutes, then heat the frying oil and cook over medium heat.
Once cooked, drain them on paper towels and then toss them in the sugar.
Serve them preferably hot.
