italian fried dough balls savory

good question, I’ll do a bit of research and get back to you. After dough rests for about 2 hours, divide dough into 16 pieces. I made it last weekend and over cooked it I don’t have a deep fryer so I’m doing it just on the stove with oil. When you are ready to make you pizza, take the dough out of the fridge and place it in an oiled bowl and cover it with a tea-towel. Place an anchovy in your palm. In fact, everyone in my hometown calls them fritti. Place the rolls into the hot oil seam side down. We ate them on Christmas eve and served with LOTSA LOVE! My mothers were light. Thank you so much for your kind words and questions, I will try and reply to each of them. Please help. that’s my mother’s basement kitchen…. I am an Australian of Calabrese heritage. Is there any reason why the anchovies cannot be chopped & mixed in with dough at some stage? Oven Fried Chicken Parmesan (using garlic butter and fresh bread crumbs) Crispy Shrimp Wontons (using mini muffin cups) Mexican Cheese Bites (using biscuit mix) Freezing garlic in oil; Lean and Savory Sauced Pot Roast (crock pot) Hungarian Goulash (using beef chuck or round and catsup, 1970's) When I combine the 1 1/2 cups of flour, pinch salt, package of yeast and 3/4 (100°f) water my mixture is dry, not wet like your. Is this the same recipe they use in the feast’s in New York? Cover with a damp cloth. They can be savory or sweet and are made throughout Italy, more traditionally in … That hot oil sure burns when it splatters on your skin. Our family, which hails from Calabria, prepares zeppoli as a savory bread during the Christmas holiday (primarily on New Year’s Eve and Day). Using dough hook, mix on medium speed for about 4 minutes, or until flour gathers to form a coarse ball. Fry golf ball sizes of dough in batches until golden brown. The short answer is that sfinge seem to be a sweet fried product that is often sprinkled with honey, sugar, or cinnamon. Cook until browned on both sides. I’ve always loved zeppoli especially when made fresh and served piping hot from the fryer. As with any recipe that include deep drying heat your oil to roughly 350ºF (use a large pot)  Carefully drop the zeppoli into the hot oil and cook until golden brown (making sure to turn the dough balls to ensure even cooking). We eat them straight out of the pot too! Hello, my grandmother, who was born near Naples, used to make the most delicious Zeppole. Place around 1 tablespoon of any of the above meats, cheeses or vegetables in the middle. Fritti is the plural of fritto. Consume the zeppoli immediately, preferably with homemade wine (click here for my guide to making homemade wine). Enjoy! It is also a noun that means fried food. Hi John sorry for the late reply. Powered by, Chopped peppers, onion, tomato, spinach, zucchini, eggplant, ham, broccoli rabe or any kind of vegetables you like chopped fine, Crushed meatballs, cooked sausage or any kind of leftover beef chopped, hotdog pieces or even any cold cut meat chopped, Cheeses Frozen cubes work best: mozzarella, swiss, pepper jack, sharp cheddar ( I cut small cubes and freeze them and add to the dough frozen, Taco filling: refried beans, loose cooked meat, sharp cheddar cheese, Chopped chicken or shredded with buffalo sauce. Take around 3 tablespoons of dough and flatten on a floured board. I look forward and appreciate your response. www.scordo.com/new-jersey/zeppole-recipe-zeppoli-fried-dough.html How long do you fry it? The list goes on and on (don’t get me started on Dunkin Donuts) but recently, I found myself alone lamenting over the lack of fried dough, as August reminds me of church fair season, which to me is the best time of the year. All posts and other material contained on this website is, unless otherwise stated, the property of Vincent Scordo. This site uses Akismet to reduce spam. Fritto in Italian is the past tense for the verb, friggere, which means to fry. Cooking Time: 20 minutes. A post shared by ITALIAN FOOD RECIPES (@vincenzosplate) on Dec 18, 2019 at 1:19am PST Struffoli Struffoli Italian Honey Balls are the holiday addition in our house, crunchy and so tasty. At this point you’re reading to shape your zeppoli which is simply pulling the dough into individual pieces. Any help available to post above? Your receipe is most like hers. My question, back in the day, did they use another kind of oil or lard to make these? Description Here, anchovy (click here for my introduction to anchovy ), homemade wine (click here for my guide to making homemade wine), Creating and Italian Charcuterie or Antipasto Platter, Scordo Cooks: 20 Easy Pasta Recipes eBook, Scordo.com – Italian Food Recipes and Lifestyle. How long are you cooking? my question to is how many zeppoli does your recipe make and do you let the yeast and water sit before adding the flour? Heat the oil in the skillet (don’t drown em — just enough oil to fry one side then another). ricotta fritters) although maybe just for sweet zeppole rather than savory. There are many versions of frittelle. I'm Vincent Scordo and I write about Italian food. lol Grazie, Giovanni, My Grandmother used to call them futseels i think maybe this was a bastardation of fish zepoles. I believe the Italian Life is for Everyone. Our family has only made the savory version which we also eat during the holidays. In Italy, zeppoli are consumed mostly south of Rome (specifically, in Naples, Sicily, and Calabria). ALL RIGHTS RESERVED. Sfinci, a Sicilian specialty, are leavened fried dough balls traditionally served on … (sorry not sure of spelling eat up eat up), Glad you love Italian food! The tubular shell is then filled with a sweet, creamy filling made of smooth ricotta. A light and careful hand with a slotted spoon sure hleps. Combine and mix the flour, salt first, and THEN add the water with the dissolved yeast to the mix. Italian Pizza Fritta Click here for the recipe. Take the log and break into 2 pieces. Here, I filled them with the delectable Duo Penotti … They are really delicious. Fold dough over and make a ball. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. Also nice with a ricotta/flour batter (a.k.a. I tried a second batch and added a little more water, it rose and it was loose but when I went to fry them they were still thick and heavy. When the oil is hot, (not smoking! And, in any event, who doesn’t like fried dough? ), carefully drop the dough into the oil. so many fond memories when my mother used to make these. The first time I tried Struffoli was actually quite recently, when my daughter brought homeContinue Reading At times, zeppoli are refereed to as funnel cake, Italian doughnuts, etc. Many thanks. Le Pagnotte di Enna or Loaves of Enna (Sicily) Bread Recipe. FRIED PIZZA MARGHERITA The #pizza base has been deep fried and then the chef added the toppings: homemade tomato sauce, Fresh #BuffaloMozzarella Fresh #Basil and EVOO. Proceed with the remaining steps of the process from here. These leavened fried dough balls are delicious savory or sweet! Reproduction or retransmission of the materials, in whole or in part, in any manner, except for non-commercial, personal use, without the prior written consent of the copyright holder, is a violation of copyright law. Until they turn golden in colour. The smell of these frying makes your mouth water instantly whether home or festivals. … My Italian aunts’ (from Areinzo-near Naples) recipe included 3 beaten eggs and 1 cup scaled milk, I stick butter- and add figs, dates, and nuts. This is a simple appetizer and you can make with whatever your family likes. Looking for a reply. Pluck off (or roll out) the dough at about 1/2 inch thickness and 3-4 inches in length. Can the recipe be doubled? Love the aluminum foil… although your mother is braver than I, because as careful as she is to protect her kitchen surfaces, her forearms are bare. Sophie Template designed by Georgia Lou Studios, © 2017 WHAT'S COOKIN' ITALIAN STYLE CUISINE. Heat oil on medium heat. In a family where nothing was wasted, they would roll the leftover dough into little balls and sometimes other shapes, and then stuff a chunk of mozzarella inside, closing the dough around the cheese. Roll the dough onto a floured surface to 1/2 cm (0,2 inches) thick. They are simply a yeast dough which is deep-fried and then dusted with granulated sugar. The perfect and traditional recipe for Carnival time. Prep Time: 2 hours 30 minutes. Most people think of zeppole as a dessert, but in fact, they can be sweet or savory. Thanks! Rest at room temperature for 30-45 minutes. Who doesn’t love fried batter, golden, crunchy and salty outside with the softest pillow-like savory dough inside? They dont golden up nice either. Copyright and other intellectual property laws protect these materials. The "pitti" are a Southern Italy traditional specialty that is made during the Christams Holidays, typically on Christams and New Year's eve. (photo: courtesy of Dr. K. – loaves of Enna bread from Sicily)The following Pagnotte di Enna recipe was adopted from theArtisan.net web site who adopted their recipe from the book, Scienza e Technologia della Panificazione by Prof. Giovanni Quaglia…. Add to hot oil and cook until golden brown. I think you meant “delizioso” and “mangia”; a good tip if you’re unsure of how an Italian word is spelled is to use Google Translate: http://translate.google.com/. My aunt Rosa Scordo from Argentina also makes the same for Christmas, love them! The word zeppoli is Italian dialect for zeppola (the plural is zeppole). Scordo Cooks: 20 Easy Pasta Recipes I tried these and the first batch was to thick and they came out heavy. I’ve never doubled the recipe, but you can try. yes, you can let the water and yeast sit a bit. My mum makes them with a potato and flour base (like gnocchi). Actually with so many possibilities to stuff the dough with, you can make a whole meal out of these. My family calls them fritti. Mary prepares a lighter version of Zeppole or sometimes spelled Zeppolli. If dough … If you do a taco filling use picante sauce or salsa. Serve hot with dipping sauces. I feel I want this, even though I’m vegan! (allow 2 weeks for shipping). Am I suppose to not put all the flour in the bowl to see I need all the flour? This make me think about fried banana and put icing sugar on top, eat with ice cream. https://www.foodrepublic.com/recipes/the-one-and-only-zeppole-recipe I'm sharing the recipe from the tiny town of Tricarico, Italy, where my mom was born and raised. Carnevale usually takes pl…, delicio my dad hails from Calbria too and we just love the food munga munga!!! Looks like your zeppole are the sweet variety – they sound great! they are difficult to make; what does the solution look and feel like before you begin to fry? Sfinge batter also differs in that it contains ricotta, sugar, and vanilla. There are so many variations but the one common factor is they are deep fried and irresistible! Castagnole are the Italian fried dough balls that you feast on just before the six weeks of Lent. Take the dough and remove small pieces (about 100 grams of dough each piece)and roll into a log. My mother made these every year but no one had the recipe. Once cooled, they can also be drizzled with liquid honey. Hi my mum used to make these and they were delicious but Ive tried to make this twice and mine come out so hard and heavy please help don’t know what I’m doing wrong??? Place dough in a greased bowl, and turn to coat the surface. A few readers have asked if the associated sfinge is similar to zeppole. 3 Savory Energy Ball Recipes for On the Go ... - From My Bowl Combine and mix the flour, salt, yeast, and water in a large bowl. These Italian Sweet Fried Dough Balls, also called castagnole in Italian, are incredibly good and very easy to make. So delicious, the perfect Christmas or Easter Holiday dessert. Our family recipe for this came into question & I wanted to be sure before making a batch. Remove to a paper towel-lined tray or plate to drain, then roll them in sugar while they are still hot so … Mille Grazie for this recipe! The kids like to roll them in sugar to make them sweet but when I make them, I add soaked sultanas to the mix for a sweet version (you won’t need to roll them in sugar as they are sweet enough), also Calabrese and put the foil on the stove LOL, haha, indeed! Let rest in refrigerator. Light and puffy fried doughnuts made from bread dough, rolled in sugar. Learn how your comment data is processed. What am I doing wrong? Another original native born Calabrese here. A traditional Italian Christmas Eve treat! If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com. (photo: grapes ready to be crushed)Late September is one of my favorite times of the…, The Culture and History of Homemade Grappa Homemade Grappa is traditionally made from grape stalks,…, (photo: don't be fooled by the Carlo Rossi gallon jugs, the contents are 100 percent…. Requests for permission to reproduce or distribute materials available on this website should be made via our contact us form. I can now carry on my Mom’s tradition. It's essentially fried dough that may also include very savory items, like sardines. Roll them up, seam side dough. Special Recipes from What's Cookin Italian Style Cuisine! The cannolo comes from Sicily, and consists of a piece of dough that’s fried until crunchy. My Mother was born in Calabria & would make these every New Year’s Eve! Marinara prefered for the Italian fillings. Cut the dough into 4 equal-sized pieces. Allow the dough to rest and rise for 2-2.5 hours, covered with a dish cloth in a room temperature location. Cook just a couple of minutes per side. This is the original. The yeast must be dissolved in the 3/4 cup of warm water first (not hot). Couple of questions…..Is the measurement of 1 1/2 Cups of flour accurate? Now, they’re eaten everywhere, from the streets of NYC to tapas barsas either a dessert or snack. Yield: 16 zeppole. We make a plain and a fish filled variety with salty anchovy (click here for my introduction to anchovy ).Italian-American’s have come to embrace and love zeppoli and most Americans prepare the fried delicacy as a sweet topped with powdered sugar (found, for example, at Italian American street festivals or feasts). Let dough rest for a few minutes; mix again for an additional few minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. In heavy pot, heat oil. What are Sfinci (Sicilian Fried Dough)? To me, fried dough is basically like a pizza – it is savory, with sauce and topped with parmesan cheese. This is definitely a life changing experience. Struffoli Italian Honey Balls are very small crunchy dough balls mixed with honey and decorated. When dropped into hot oil, these balls puffed up and quickly became golden (sometimes taking just a minute). Mix flour, yeast, salt, and water. The following recipe is derived from Nonna Rosa Scordo. Twist dough down like a rope and 1/2 way down the rope, grab two ends and wrap around the top. The delicate pizza dough crisps up on the outside after being fried to a delicious crunch filling inside, that's oozing with cheese. Savory fried dough is the perfect appetizer to start off any meal. Neapolitan people though, take them to another level adding fresh seaweeds to the batter. Thanks for getting back to me. Until they turn golden in colour. (photo: Carnevale in Reggio Calabria, thanks to Demetrio Bruno for the photo)Carnevale, which means “farewell to meat”, is celebrated throughout the world including in the United States (known as Mardi Gras) and Italy. Zeppoli are deep fried dough balls or fritters that can be made savory or sweet and are often made on Saint Joseph Day in various parts of Italy (made specifically as as sfinge or a cake on March 19th). Copyright What's Cookin' Italian Style Cuisine. By the way…you can never have too much anchovy flavor. Why? Dough dollops can be any design: round, irregular, flat, or twisted — your choice! she used her hand as ladle to drop the zeppoli into the oil. My Mom was from Sicily…She made these all the time even made them sweet with chocolate chips…She also made the zucchini fritters all the time…made with all different veggies too. Place a single anchovy, if desired, into the center of your zeppola and fold dough over to make a ball. My fried dough looks rough and bumpy, not smooth like yours. Churros, a traditional Spanish dessert, were originally eaten for breakfast dipped into warmed chocolate or cafe con leche. The herbs give them a pop of freshness. Every one I found made it the sweet way but she made it exactly like this including the anchovies for my Dad. Totally delicious and addictive. Is your oil at the right temp? . You have successfully joined our subscriber list. Thereafter allow the dough to rest and rise for 2-2.5 hours; the dough should be soft to the touch (remember you’re not making bread dough which is usually a bit firmer). Your food make me hungry. Castagnole (Italian Carnival Fritters) are sweet dough balls which are deep-fried and covered, when still warm, with sugar. Just a couple of minutes per side. Zeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. Some of my fondest memories include frying zeppoli in my grandmother’s, New Jersey, basement on New Year’s Eve morning. Of course in her basement back in New York as well. You can chop the anchovies though you may get too much of an anchovy flavor versus a nice delicate piece with each bite. Roll in powdered sugar if desired. Italian fried dough is pizza dough, deep-fried, and sprinkled with either powdered sugar, granulated sugar, and some cinnamon sugared. Most of them found and scattered all over Italy are small and served as a donut or a fritter. DO NOT RERIGERATE! I don’t have an exact amount but you should have enough for a large party. It is possible to find them also stuffed with cream, chocolate, ricotta. The time after Christmas in Italy is basically spent waiting for Carnival, a festivity that is celebrated in many Catholic Countries and in different ways: the exact date depends […] With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter Zeppole (plural of Zeppola) or zippuli in Calabrian dialect is an Italian word that translates to fried dough or doughnuts. She never wrote a recipe down & when since she passed away 3 years ago I have been searching every where for this recipe and trying to make them! Carnivals, feasts, outdoor picnics, and backyard events, sell these by the dozens on paper plates or in brown paper bags. On a lightly floured surface, roll out each piece of dough … Cut the dough into rectangles and score each in the middle to allow even rising when fried. 1.5 cups of flour should be correct.
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