Zeppole

This recipe really does have a funny story to it. It’s my neighbor’s recipe. Their family makes them every year for Christmas Eve. And I did a video many years ago (when this show was a short segment on News 12!) with my friend’s grandmother showing us the recipe. Well, poor Nanna was so worried that someone was going to send her the mal’occhio through the TV that I dared not ask her to do THIS video with me! But she did give me their recipe to share with you all - and so I give you, zeppole!

This is one of those Italian-American traditions that got a little twisted on its way across the Atlantic. Along with the entire Feast of Seven Fish! While Italians all eat fish on Christmas Eve, the exact number, and the name of the day, vary greatly between Italy and the U.S. But the entire meal, and it’s signature fried dough dessert are traditions in MY family. We however, do the cheaters version of zeppole. Yup, just grab some pizza dough and let it rise on the counter while you’re eating, then tear off pieces and fry it up for dessert! And that’s fine and they’re delicious - but THESE…oh man.

Homemade zeppole with potato (you read that right!) are SO good. And since I shrunk the recipe from its original version to accommodate smaller groups this year, it’s not at all an overwhelming thing to do! Nanna’s pro tip? Coat your hands in olive oil as you’re breaking off pieces of dough to prevent it from sticking to your hands. You can also form these into actual doughnut rings, or strips if you prefer - every family has their version. But personally I’m a sucker for those Jersey shore, boardwalk style fried balls of dough! Finally, dust them generously with powdered sugar, serve them HOT and eat them ALL! Yea, unfortunately these do NOT work as leftovers.

I hope you all have a very Merry Christmas with whatever friends and family you can gather, in person or virtually, and hopefully, a very Happy New Year!

Buon appetito & Buona Natale!

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Zeppole
Makes about 20 zeppole

1 small russet potato
2 C. flour
3/4 Tbs. salt
1 tsp. active yeast
1/4 C. warm water + more as needed
Olive oil for coating the bowl and hands
Canola or vegetable oil for frying
1/2 C. powder sugar for coating

Combine yeast with warm water and set aside.

Peel and cube potato. Boil it under fork tender, about 10-15 minutes. Drain and mash OR rice it.

Combine flour and salt in a large bowl. Once it’s cool enough to handle, add in the potato. Add in the yeast which should be completely dissolved at this point. Mix with hands.

Slowly add in more warm water as needed until a sticky, stretchy dough begins to form and all of the flour has been incorporated. Remove the dough from the bowl and coat the bowl with a bit of olive oil. Return the dough to the bowl and cover it. Set it aside on the counter and allow to rise for at least 3 hours, or until the dough has doubled in size.

Unwrap the dough and knead briefly in the bowl until elastic.

Heat 2 inches of canola or vegetable oil in a deep pan (350°). Prepare paper towel or brown paper to drain zeppole on. Have a metal size or spider on hand to remove zeppole from oil. Prepare a small bowl with oil for your hands.

Coat hands in olive oil. Tear small piece of dough from the main ball and drop them carefully into the hot oil. Allow to fry for 2-3 minutes or until a deep golden brown. Use the strainer to remove cooked zeppole from the oil, drain them on paper towels. Continue until all the dough is cooked.

Dust the zeppole generously with powdered sugar and serve hot!