Pizza Fritte o Zeppole

(Fried Dough)

These tasty breads were a favorite all through our childhood.  they became the favorites of the children also.  soon they will become favorites of the grandchildren.  they are easy to make, wonderfully good, and extremely addicting.  These are breakfast "fried dough", but with little effort, dinner doughs can be made.  For example rather than the sugar and butter or olive oil described below, adding a few anchovies in the dough, frying in a garlicky olive oil,  and serving them as crispy appetizers  perks up a meal.  Nonna Madeleine often served them with tomato sauce and a little Parmesan cheese as a quick lunch snack.  Much better than a fast food burgher!!


1 1/4 Tsp. Active Dry Yeast or 1/2 small cake Yeast (9g)
1/2 Cup Water (120 ml) - warm
1 Cup Water (240 ml)
3 3/4 Cups Unbleached all purpose flour (500g)
2 Tsp. Salt (10 g)

Procedure for Making the Dough

Dissolve the yeast in cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (1 cup) to the dissolved yeast mixture. Gradually add the flour (3 3/4 cup)  and the salt (2 tsp) to this mixture. Continue to mix until the dough begins to hold together. Knead the dough to a soft consistency.  Continue to knead until the dough is smooth and elastic.

Place the dough in a lightly floured bowl. Allow the dough to rise until it is double it’s original size (approximately 1 to 2 hours).

Procedure for Making the Pizze Fritte

Roll the dough out on floured wooden surface until it is about 3/8 inch thick - the exact thickness is not critical.  Divide the dough into 3 inch squares, being sure to allow enough room between each square for the little pillows to rise.  Cover with a cloth and allow them to raise for 30-45  minutes.  

Mean while add about 1/2 inch of pure olive oil to a deep fry pan.  the high sides will help keep splatters down.  

Just prior to the end of the rising time, heat the oil to about 350-375 degrees.  We test this by breaking off a small piece of dough and seeing if it immediately begins to sizzle and brown.  If so, the oil is ready.  Do not heat the oil to the smoke point.  Not only is this dangerous, but it will burn the pizze.  

Place a bowl of sugar,  butter and olive oil on the table. Other than dishes, nothing else is necessary to eat these treats.  One's hands are the best eating utensils.

Lower 3-4 of the dough pieces into the hot oil. being careful not to splash.  Within a few seconds the dough will rise, and bubbles should form on the surface of the frying dough.  When one side is golden color, turn the pizze fritte over and cook the other side.  Remove from the oil and drain on paper.  Continue until all the dough is used.  If making a large batch, it may be best to make as many as can be eaten while they are hot, turning off the heat, and enjoying them.

Pizze Fritte can be garnished with butter and sugar, olive oil and sugar, or simply butter or olive oil alone.  

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Last updated on: 07/22/01 03:52:02 PM