Calabrese zeppole, a lightly golden, tender, fried Christmas tradtion.
Fried dough goodness. That's zeppole.

Google 'zeppole' and you will find that fried dough is a treat in as many cultures as it is in regions in Italy. More commonly sweet, especially in Sicilia, the Calabrese version of my mother-in-law is not an addictive sugar dusted confection and the yeast risen dough always contains potatoes (initially added to stretch the wheat flour).

Potatoes make the dough a light airy affair and the plain fried dough itself is deliciously crisp. Already ideally made for beer, add the salty pungent nuggets of anchovy (or spicy bits of salami or 'nduja), and you have an excuse for one more Peroni or Baladin. I'm happy to share a botttle of either but not the zeppole.  I can never have just one.

They signal Christmas and the days of family gatherings ahead.  Recipe to follow.

Buon Natale everyone!


Gilli Wrightson said…
Hi Mary long time no hear. I have been slack about visiting blogs that I liked. Seem to get most of my info off Facebook. Do you participate?
That was an old post I think 3 Christmases! ago

If you are on FB can we connect?
Mary said…
Hi Gilli,
Good to hear from you. I know, so busy these days. The little guy is in school and I commute a minimum of 2 hours to work most days. I don't get the chance to blog but I read a few of the Kiwi blogs when I get a chance.
I don't have a FB account.. I'm afraid it would be another thing I wouldn't have time for! Will keep in touch though.

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