The traditional Christmas Zeppole from Calabria
Grandmother’s Recipe La ricetta della nonna
Ingredients
• 20 medium sized potatoes • 12 cups of flour • 3 packs of quick-rise yeast • 1.5 cups of warm water.
Step 1
• Wash potatoes, put them in a pot and bring to a boil with the peel on. • Boil potatoes with peel on until soft, approx. 30-40 minutes, • Test: You know they are good and ready when a knife easily pierces through a potato.
Step 2
• Peel and mash potatoes in a “passatutto” or a “passaverdure” or a “schiacciapatate” (vegetable mill)
Step 3
• Let the potatoes cool (you can stick them in the refrigerator to speed up the cooling process)
• When cool, salt the potatoes and start kneading the potatoes with your hands to remove any lumps
Step 4 • Add yeast to flour, and then slowly combine this mixture with the potatoes using your hands. Step 5
• Add 1.5-2 cups of warm water (as needed). • Add 3 teaspoons of salt (one teaspoon for each 4 cups)
Step 6
• Mix until the consistency is like that of a pizza dough. If it gets sticky add a bit of flour. • Put in a bowl. • Cover with cellophane, or a plastic bag, and a towel to keep it warm. • Let it rise for 2 hours.
Step 7
• Divide and form the dough into smaller cylinders for easy handling • Flour the dough lightly as needed Step 8 • Make the zeppole by forming small spherical or cylindrical (or doughnut) shaped croquettes • Croquettes may be plain or stuffed with mozzarella, anchovies, or provolone cheese (depending on taste) – some people like to dip them in fig honey for a sweeter taste Step 9
• Fry the zeppole in a large frying pan in abundant vegetable oil – make sure the oil is hot • Strain the excess oil from the zeppole before serving • Eat them while they are hot Cuddrurieddri
• The traditional name for the “zeppole” (doughnuts/fritters) in the Cosenza region of Calabria is “Cuddrurieddri” (try saying it but you have to be a native to pronounce it properly) • There are many more appellatives for these delicious Christmas creations. • Enjoy!