Zeppole di Pasta Cresciuta Recipe

So, here’s a detailed recipe guide for making Zeppole di Pasta Cresciuta, a traditional Italian fried dough treat enjoyed for its light, airy texture and sugary coating. These are especially popular in regions like Campania, where street vendors often serve them during festivals. Let me show you how I make it, sharing tips and insights based on my overall experience.

What to Expect

Zeppole should be golden, airy, and slightly crispy on the outside, with a soft and pillowy interior. They pair perfectly with coffee or tea, making them ideal for a cozy treat or festive occasion.

Zeppole di Pasta Cresciuta Recipe

Overview

• Cuisine: Italian
• Region: Traditionally from Campania
• Course: Dessert or Snack
• Ease of Cooking: Moderate
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 1 hour (dough rising)
• Total Time: 1 hour 45 minutes
• Servings: 16 zeppole
• Calories per Serving: ~94 kcal
• Cost of Ingredients: Low to moderate

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Deep frying pan or deep fryer
• Candy thermometer
• Slotted spoon
• Paper towels
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Ingredients

• 1 cup all-purpose flour
• 4 large eggs
• ¼ cup granulated sugar
• ¼ cup unsalted butter
• ¼ teaspoon kosher salt
• 1 teaspoon active dry yeast
• ½ cup warm water (for activating yeast)
• Olive oil (or vegetable oil) for frying
• Powdered sugar or cinnamon sugar for topping
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Method

1. Activate the Yeast
   In a small bowl, dissolve the active dry yeast in warm water. Let it stand for 5–10 minutes until foamy.
2. Prepare the Dough
   In a saucepan over low heat, melt the butter with sugar and salt. Add flour gradually, stirring constantly until it forms a smooth, thick paste. Remove from heat.
3. Incorporate Eggs
   Let the dough cool slightly, then mix in eggs one at a time. Stir vigorously to maintain a smooth consistency. Add the activated yeast mixture and combine well.
4. Rest the Dough
   Transfer the dough to a large bowl, cover it with a clean kitchen towel, and let it rise for about an hour in a warm place until doubled in size.
5. Heat Oil
   Pour olive oil into a deep frying pan, filling it halfway. Heat to 375°F (use a candy thermometer for accuracy).
6. Fry the Zeppole
   Using a spoon or piping bag, drop small portions of dough into the hot oil. Fry in batches, ensuring the oil temperature remains steady. Fry until golden brown, about 2–3 minutes per side.
7. Drain and Coat
   Remove zeppole with a slotted spoon and place them on paper towels to drain excess oil. Roll in powdered sugar or cinnamon sugar while still warm.
8. Serve
   Serve fresh and warm for the best texture and flavor.

Variations & Tips

• Zesty Twist: Add lemon or orange zest to the dough for a citrusy flavor.
• Alternative Oils: Use vegetable oil if olive oil isn’t available, as it has a higher smoke point.
• Classic Style: Skip the sugar topping and serve with honey or a chocolate drizzle.
• Dietary Substitutions: For gluten-free zeppole, use a gluten-free all-purpose flour blend.
• Storage Tip: Zeppole are best eaten fresh. To reheat, bake in a 350°F oven for 5 minutes.
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Nutritional Information (Per Serving)

• Calories: ~94 kcal
• Carbs: ~11 g
• Protein: ~2 g
• Fat: ~4 g

I hope this guide has made making Zeppole di Pasta Cresciuta seem a little less daunting! Have you tried them before? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so please leave your honest comment!