Zeppole or frittelle are traditional Italian Christmas Eve doughnuts which are made from a sticky, flavored version of bread dough. However, there’s nothing plain about them once they’re ready: they’re incredibly delicious and light!
Every year, my mother makes these zeppole or frittelle (a type of Italian doughnut), for Christmas Eve and we stuff ourselves silly because we just can’t help it–they’re so good!
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What are Zeppoles?
First of all, the word “zeppole” is already plural, so everyone asking “what are zeppoles?” on Google, are double pluralizing the word–now you know. 😊 Zeppole are a form of Italian doughnuts. There are at minimum, two main types of zeppole:
- One type of zeppole are made from a flavored, wet bread dough, made with yeast, which is the recipe I’m sharing with you here.
- The other type of zeppole are made with choux pastry (these are more often associated with St. Joseph’s day).
For this recipe, just type “zeppole” into the search bar at the upper right hand side of my page (under my logo) and you’ll be taken there.
An Italian Christmas Eve Tradition
Just like cioffe or frappe, which I posted earlier this year, these doughnuts are called by many different names, depending on the region of Italy where they are made. I wouldn’t even know how to write the name that my family calls them (because it’s in dialect), but the fancier way to pronounce the dialect version is “torciniegli.”
I don’t believe anyone can eat just one frittella. Truly, I don’t think it’s ever happened. I start eating them as I’m standing at the stove, frying them; are you getting the picture here?
You may also enjoy these Italian ricotta doughnuts.
These babies are awesome! But there’s one thing we always ask ourselves when we’re in the midst of our frittelle frenzy, “Why do we only make these 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 some authentic Italian Christmas Eve dishes
Maybe it’s the same reason we don’t make turkey with stuffing, 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 make zeppole again–yep, I’m gonna be a rebel!
Interested in a British Christmas tradition? Read all about Christmas Pudding.
Here’s another reason we kick ourselves: they’re so easy to make! You’ll get your hands a bit sticky with dough, but there’s no rolling and cutting like traditional yeast doughnuts! Give them a try, and maybe you will also be putting March 15th down on your calendar, as “Frittelle Making Day”, too.
How do you Make Zeppole From Scratch?
Zeppole, or frittelle, are made from a very wet bread dough, and then deep fried. Follow the recipe below for simple step by step directions.
Can Zeppole be Frozen?
In short, yes you can freeze them. However, I would advise against it. The texture will not be the same as when they were fresh, and they will be sticky. In essence, they simply don’t freeze well.
Zeppole or Frittelle: Traditional Italian
ChristmasEve Doughnuts
Recipe from my Nonna Chiarina
FULL PRINTABLE RECIPE BELOW
Special equipment: deep fryer (or wok or pot), tongs and if desired, a candy thermometer.
Make the Zeppole/Frittelle Dough
Put the yeast in the water and set aside for 5 minutes.
Place the flour, salt and sugar in a bowl and mix together. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).
Cover with plastic wrap and let rise until at least doubled.
It will look like the photo below when it is ready.
Next, place the oil into a deep pan (I used a wok) and heat to a medium high temperature.
Test the oil by dropping a tiny piece of dough into it: if it doesn’t begin to fry 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 a candy thermometer to check for 350F), take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center, as shown.
Fry the Zeppole/Frittelle
Next, drop the doughnut into the hot oil and continue to make more. It is necessary to have another person frying the doughnuts while one person is shaping them. It is just too difficult (and dangerous) to do both things at once, since the dough is very sticky.
The zeppole will rise and cook quickly, so turn them as soon as they begin to brown on one side. Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two.
Serve the Zeppole/Frittelle
Finally, dip the zeppole into the sugar and cover completely. Place on a serving plate, if they make it that far! You can eat them without sugar if you prefer, but remember, the dough isn’t very sweet.
I highly suggest serving these immediately!
Zeppole or frittelle are truly best when eaten the same day they are made. I served them piled on a glass cake plate.
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Frittelle: Traditional Italian Christmas Eve Doughnuts
Yield: 24
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Light and puffy fried doughnuts made from bread dough, rolled in sugar. Totally delicious and addictive. A traditional Italian Christmas Eve treat!
Ingredients
- 2 c (250 g) flour, all-purpose/plain
- 1/4 tsp salt
- 1 Tbsp sugar
- 3/4 tsp (3.5 g) dried yeast
- 8 oz (236 ml) water, lukewarm
- 1 Tbsp orange or lemon juice
- 1 tsp orange or lemon peel
- 1/2 c (35 g) raisins soaked in rum (optional)
- 1/4 c (57 g) sugar
Instructions
- Put the yeast in the water and set aside for 5 minutes.
- Place the flour, salt and sugar in a bowl; mix together and after the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time). Cover with plastic wrap and let rise until at least doubled.
- Place the oil into a deep pan (I used a wok) and heat to a medium high temperature.
- Test the oil by dropping a tiny piece of dough into it: if it doesn't begin to fry 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, take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center.
- Drop into the hot oil and continue to make more. It is helpful to have another person frying the doughnuts while one person is shaping them, as it just too difficult to do both things at once, since the dough is so sticky.
- The frittelle will rise and cook quickly, so turn them as soon as they begin to brown on one side. Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two.
- Dip the frittelle into the sugar and cover completely. Place on a serving plate. Best eaten the same day.
Notes
- You can make these savory, too. Just omit the sugar.
Nutrition Information:
Yield: 12Serving Size: 2
Amount Per Serving:Calories: 119Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 50mgCarbohydrates: 25gFiber: 1gSugar: 8gProtein: 2g
Nutrition information is only estimated.
LA Living…
a winter sunrise from my back door.
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