My Homemade Zeppole. Calabria atmosphere at heart.
“This story begins long ago in the time of my childhood. Mom’s hands immersed in that soft and slightly sticky dough made simply of potatoes and flour.
Everything happened inside a blue oval plastic basin with two large handles. Just like those I still see today in certain farmhouses, also used for bread when there was no bread trough. Then comes the moment of waiting. The dough was covered with a thick and rough white hemp fabric. And on top, a blanket was spread to protect it, serving only one purpose: to keep the necessary warmth to allow the dough to rise slowly. When ready, that mixture was plunged into hot oil in small doses, transforming into golden and tasty morsels. It took little to make them perfect. Salt or sugar? Even today I continue to make my simple zeppole, a dough that has the flavor of youth and continuity, a connection with beautiful things. The best moment is always: the days leading up to Christmas.
- Difficulty: Easy
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: About 40 pieces. Depends on the size.
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
Potatoes and flour and then lots of passion…
- 4 cups flour
- 9 oz potatoes, with skin, cooked, boiled (And mashed)
- 1 cube compressed yeast
- 2 tsp salt
- as needed sunflower seed oil (For frying)
- as needed water
Tools
A large bowl for mixing and a pan for frying. Paper towels to remove excess oil and bowl after frying, skimmer…
- Bowls
- Pans
- Paper Towels
- Skimmers
Steps
From dough to frying, passing through the waiting for the rise.
After boiling the potatoes, pass them through a food mill while still warm and add the salt and a little water with the dissolved yeast in it. Add the flour alternated with a little water at a time. You should obtain a soft and elastic mixture.
Mix well and cover with cling film and let rise until you see a thousand bubbles on the surface.
Heat the oil in a large pan and dip the dough in small doses. You can use oiled hands or two spoons. Fry until golden and then place on paper towels to remove excess oil.
The zeppole are ready!
You won’t be able to resist; they’re worse than cherries.
Some additional tips
The zeppole can be an appetizer, a single dish, or a dessert. As an appetizer, besides the simple version, you can stuff them with an anchovy fillet and fry them, or a piece of pecorino cheese. For a rustic dinner, zeppole with cheeses and cured meats. A special dessert, especially in the presence of children, the zeppole passed in granulated sugar right after frying. You can pair with red or white wine that goes well with cheeses and cured meats. While to savor the sweetness, a drop of marsala will create a great contrast.
