Zeppole or frittelle are traditional Italian Christmas Eve donuts made from a sticky, flavorful version of bread dough. However, there is nothing simple about them once they are ready: they are incredibly delicious and light!
Every year, my mom makes these zeppole or frittelle (a kind of Italian donut) for Christmas Eve and we freak out because we can't help it, they are so delicious!
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What are Zeppoles?
First of all, the word "zeppole" is already in the plural, so everyone is asking "what are zeppoles?" in Google they are doubly pluralizing the word - now you know. 😊 Zeppole are a form of Italian donuts. There are at least two main types of zeppole:
- One type of zeppole is made from a moist, flavorful dough made with yeast, which is the recipe I'm sharing here.
- The other type of zeppole is made with choux pastry (these are most often associated with Saint Joseph's Day).
For this recipe, simply type“zeppole” in the search barin the top right hand corner of my page (under my logo) and it will take you there.
An Italian Christmas Eve Tradition
As well ascioffe or strike, which I posted earlier this year, these donuts go by many different names depending on the region of Italy where they are made. I wouldn't even know how to spell the name my family calls them (because it's in dialect), but the most elegant way to pronounce the dialect version is "torciniegli".
I don't think anyone can eat just a frittata. Seriously, I don't think it ever happened. I start eating them while I'm on the stove, frying them; Are you getting the image here?
You can also enjoy theseItalian ricotta donuts.
these babies areincredible! But there's one thing we always ask ourselves when we're in the middle of our frittelle frenzy: "Why do we only do this once a year on Christmas Eve?" Of course, it's tradition to make them then, but what I can't believe is that we don't make them more often!
If you're interested in more, here are a fewauthentic italian christmas eve dishes
Perhaps it's the same reason we don't make stuffed turkey and pumpkin pie in April: because it's tradition to make these dishes at a specific time of year. Or maybe not, because I'm putting a note on my calendar for March 15th (as good a day as any) to do zeppole again. Yes, I'm going to be a rebel!
Interested in a British Christmas tradition? read all aboutChristmas pudding.
Here's another reason we kick ourselves: they're so easy to make! Your hands will get a little sticky from the dough, but there's no rolling or slicing like traditional yeast donuts! Give it a try, and maybe you too will put March 15 on your calendar as "Frittelle Making Day."
How do you make zeppole from scratch?
Zeppole, or frittelle, are made from well-moistened bread dough and then deep-fried. Follow the recipe below for easy step-by-step instructions.
Can Zeppole be frozen?
In short, yes, you can freeze them. However, I would advise against this. The texture will not be the same as when they were fresh and will be sticky. In essence, they just don't freeze well.
Zeppole or Pancakes: Traditional Italian
christmas donuts
Recipe from my Nonna Chiarina
FULL RECIPE TO PRINT BELOW
Special equipment:fryer(owokyou bring),tweezersand if you wish, acandy thermometer.
Making the Pancake/Zeppole Batter
Put the yeast in the water and let it rest for 5 minutes.
In a bowl we put the flour, salt and sugar and mix. Once the yeast is ready, pour the yeast-water mixture into the bowl along with the juice and zest and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this point). .
Cover with plastic wrap and let rise until at least doubled.
It will look like the image below when finished.
Then put the oil in a deep frying pan (used wok) and heat at medium high heat.
Test the oil by dropping a small piece of batter into it: if it doesn't start frying right away, the oil is too cold; If the dough browns too quickly, lower the heat as the oil is too hot.
When the oil temperature is correct (you can use acandy thermometerto check 350F), take a piece of dough (it will be quite sticky) and roll it into a donut shape with a hole in the center as shown.
Fry the Zeppole/Pancakes
Then place the donut in the hot oil and continue to make more. Someone else is required to fry the donuts while one person shapes them. It is very difficult (and dangerous) to do both at the same time, since the dough is very sticky.
The zeppole will rise and cook quickly, so flip them over as soon as they start to brown on one side. Once cooked, remove them from the oil and place them on a plate lined with paper towels for a minute or two.
Serve Zeppole/Pancakes
Lastly, dip the zeppole into the sugar and cover completely. Arrange on a serving plate if they make it that far! You can eat them without sugar if you prefer, but remember that the dough is not very sweet.
UEhighlysuggest serving them immediately!
Zeppole or frittelle are really best when eaten the same day they are made. I served them stacked in aglass cake plate.
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Frittelle: Traditional Italian Christmas Eve Donuts
Harvest:24
Setup time:15 minutes
Time to cook:20 minutes
Extra time:5 minutes
Total time:40 minutes
Light and fluffy fried donuts made from bread dough rolled in sugar. Totally delicious and addicting. A traditional Italian gift for Christmas Eve!
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 C. of sugar soup
- 3/4 teaspoon dry yeast
- 8 ounces (236 ml) water, warm
- 1 tablespoon orange or lemon juice
- 1 teaspoon orange or lemon peel
- rum soaked raisins (optional)
- 2 ounces of sugar
Instructions
- Put the yeast in the water and let it rest for 5 minutes.
- Place flour, salt, and sugar in a bowl; mix well and once the yeast is ready, pour into the bowl the mixture of water and yeast along with the juice and zest, and mix by hand until a very sticky dough is formed (if you use raisins soaked in rum, add them in this moment). Cover with plastic wrap and let rise until at least doubled.
- Place the oil in a deep skillet (I used a wok) and heat over medium high heat.
- Test the oil by dropping a small piece of batter into it: if it doesn't start frying right away, the oil is too cold; If the dough browns too quickly, lower the heat as the oil is too hot.
- When the oil temperature is just right, take a piece of dough (it will be very sticky) and shape it into a donut with a hole in the center.
- Pour in hot oil and continue to make more. It helps to have another person fry the donuts while one person shapes them, as it is very difficult to do both at the same time due to the sticky dough.
- The frittelle will rise and cook quickly, so flip them as soon as they start to brown on one side. Once cooked, remove them from the oil and place them on a plate lined with paper towels for a minute or two.
- Dip the frittelle in the sugar and cover completely. Place on a serving plate. Best eaten the same day.
Nutritional information:
Harvest:12Part:2
Amount per proportion:Calories:119Total fat:0gSaturated fat:0gTrans fat:0gunsaturated fat:0gCholesterol:0 milligramsSodium:50 mgCarbohydrates:25gFiber:1gSugar:8 gramsProtein:2g
The nutritional information is only an estimate.
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a winter sunrise at my back door.
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