Zeppole:  everyone loves them... little kids and very big kids too!


For 3 Dozen(s)

For the Zeppole:

  • 1 pound all purpose flour
  • 2 medium boiled potatoes
  • 1/4 ounce active dry yeast
  • pinch of salt
  • granulated sugar or powder sugar
  • 2 cups lukewarm water
  • olive oil for frying
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  1. In a large bowl add the flour and the mashed potatoes.
  2. Dissolve the yeast in warm water, add a pinch of salt  and add to the bowl.
  3.  Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
  4. The consistency of the dough should be rather soft.  Add a bit of extra water or flour to adjust.
  5. Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
  6. Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.
  7. Turn the dough in the oil until it is golden in color. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of granulated sugar on all sides. Alternatively you can use powder sugar.

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Thursday, 14 December 2017
This recipe is delicious!! i recommend it :) - sud_italiano
Thursday, 14 December 2017
So good - Enzacri
Thursday, 14 December 2017
So authentic! I added a few teaspoons of lemon essence, yum. I also made a batch of savoury zeppole ...
See Full Review >>
- Jenniwren
Thursday, 14 December 2017
Just the way my Gmom made 'em - Joe R
Thursday, 14 December 2017
My mother would make these without the potatoes and she called them fingies. - mmsurvivor
Thursday, 14 December 2017
Wonderful - Rjwent74
Thursday, 14 December 2017
never did it with mash potatoes gram always made them were napolidon/calabrace and hungarian - blue2602001