Zeppole calabresi
Zeppole are a simple southern Italian savoury or sweet that our grandparents and great-grandparents made in a time when they didn’t have much. So here’s my nonna’s recipe for zeppole calabresi - with a modern twist. Over the years it was passed down to my mum, and now me. Enjoy!
• Dried yeast
• Plain flour
• Salt
• Frying oil
1. Activate a tablespoon of dried yeast in 2 cups of warm water.
Cover, and set aside in a warm place for 5 to 10 minutes. Once a froth forms on top, the yeast is activated and ready to use.
2. In a large Kitchen Aid mixing bowl, combine 4 cups of flour and a pinch of salt. Slowly pour in the activated yeast and start mixing using the dough hook.
3. Once combined, mixed well with 1-2 more cups of warm water on medium to high speed. Stop the mixing and pull out the hook to assess the consistency. If a nice sticky dough runs down the hook – it’s ready!
4. Cover the mixing bowl with cling wrap and let the dough rise in a warm place for 1-2 hours (My mum’s tip: If the kitchen is too cool, cover the bowl with tea towels and place in the oven, or upstairs if that’s where your house is warmest!)
5. Fill a deep saucepan with a light cooking oil, like an olive oil or vegetable oil. The oil needs to be very hot to start cooking. My nonna or mum don’t use a frying thermometer. Their tip: place a pea-size amount of dough into the oil. If it starts sizzling, you’re ready to start frying.
6. This part is when practice makes perfect! Working fast, with both hands scoop out the dough, slightly twisting it as you drop it into the hot oil. Fry until golden and puffy.
7. Remove zeppole using tongs and let to drain on paper towel.
8. Serve either plain, or wrapped in prosciutto!