In Naples, San Guiseppe is the day for zeppole. The pastry shops and friggitorie (fried food stands) churn them out in astonishing quantity, for eating Zeppole on the 19th is another of those traditions that must be observed. Despite their size everyone eats at least two or three, or even four...
Prep Time: 60 minutes
Cook Time: 60 minutes
Ingredients:
- ** For The Dough **
- 2 cups and 1 tablespoon (250 g) flour, sifted
- An equal volume of water
- A pinch of salt
- A pot of olive oil for frying (you can use other oils if need be)
- 1/2 cup (about 125 ml) white wine
- ** For The Dredging **
- 3 teaspoons powdered cinnamon mixed with
- 1 cup (200 g) sugar
- ** Or Honey, If You Don't Dredge **
- 3/4 cup (250 g) honey
- 2/3 cup (125 g) sugar
- 1 pinch powdered cinnamon
- 1/2 teaspoon vanilla extract
- 3 tablespoons water
- Diavolilli (colored candy bits; she calls for 50 g, or 2 ounces by weight)
Preparation:
Set the water and wine to heat, and when bubbles form on the bottom of the pot (it shouldn't come to a full boil) add the flour in one fell swoop and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the fire to a lightly oiled marble work surface and work it, pounding it with a rolling pin, for about 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your little finger, cut them into 8-inch (20 cm) lengths, and pinch the ends together to make rings.
Heat the oil and fry the zeppole a few at a time, pricking them with a skewer as they fry, so the dough will bubble out and they'll become crunchier and more golden. Drain them on an absorbent paper and dredge them in the cinnamon-and-sugar mixture. They're good hot or cold.
If you choose to dip them in a honey mixture, forgo the sugar and cinnamon mentioned above.
Make the zeppole and keep them warm
Mix the honey, water and sugar, and cook the syrup until the fine thread stage (squeeze a drop between thumb and forefinger, then separate them; fine threads that break easily should form).
Lower the flame to an absolute minimum, stir in the cinnamon and the vanilla, and dip the zeppole 2 or 3 at a time, removing them with a fork and laying them on the serving dish. When you have finished dipping, sprinkle the zeppole with diavolilli, pour the remaining syrup over them, and serve hot.
Heat the oil and fry the zeppole a few at a time, pricking them with a skewer as they fry, so the dough will bubble out and they'll become crunchier and more golden. Drain them on an absorbent paper and dredge them in the cinnamon-and-sugar mixture. They're good hot or cold.
If you choose to dip them in a honey mixture, forgo the sugar and cinnamon mentioned above.
Make the zeppole and keep them warm
Mix the honey, water and sugar, and cook the syrup until the fine thread stage (squeeze a drop between thumb and forefinger, then separate them; fine threads that break easily should form).
Lower the flame to an absolute minimum, stir in the cinnamon and the vanilla, and dip the zeppole 2 or 3 at a time, removing them with a fork and laying them on the serving dish. When you have finished dipping, sprinkle the zeppole with diavolilli, pour the remaining syrup over them, and serve hot.
