Whats Cookin Italian Style Cuisine

,

,

,

,

,

,

.

International Styles

The Best Fried Italian Dessert

Southern Italy

Calabrian Zeppole

How To Shape The Dough

(by different Regions)

rolled into a ball made in flat circles stretched flat then in rectangular shapes donut style dough with a hole in the middle made into ropes then cut stuffed dough with other ingredients

Topping Coating Options

powdered sugar

granulated sugar

cinnamon sugar

plain spread with butter or jam

plain spread with peanut butter

Nutella spread on top

Try Some Of My Other Italian Favorites:

Pin for later

Lots of Confusion on Zeppole

pizza frotta, zeppole, fried dough, Catholic feast dough, church dough, fried zeppole, pizza fritte pizza, dough, how to make fried dough, dessert, Italian Yield: 22

Author: Claudia Lamascolo Print

With Image Without Image Italian Pizza Fritta Fried Dough prep time: 15 M cook time: 25 M total time: 40 M This is a popular Italian dessert called Pizza Fritta or Zeppole. Actually, throughout every Region in Italian, it may have a different name. Simply, it's a pizza dough fried and then coated in sugar. ingredients: 4 1/2 cups of all-purpose flour or bread flour

1 package dry yeast dissolved in 2 cups lukewarm water

1 teaspoon salt

2 tablespoons sugar

4 tablespoons olive oil instructions: How to cook Italian Pizza Fritta Fried Dough Mix until dough forms a smooth dough and if still sticky add a little more flour by a tablespoon at a time. Place in a bowl, cover with a towel that has been dampened, and wait until double in size as it rises. Stretch out around two tablespoons of dough into a circle poking a hole in the center like a doughnut or shape into small round balls. . Place on a cookie sheet, lined with floured parchment paper. In the meantime, heat the oil in a frypan, on medium-low heat. Place a little piece of dough, (the size of a dime) in the oil to see if it sizzles and it hot enough. Place the stretched out the dough or dough balls, into the oil and fry on both sides until golden brown. Take out of oil when done, place on paper towels to drain oil. Sprinkle with regular white sugar, powdered sugar, or flavored sugar such as cinnamon and sugar. Calories

179 Fat (grams)

22 Sat. Fat (grams)

6 Carbs (grams)

22 Net carbs

17 Sugar (grams)

6 Created using The Recipes Generator

Italian Pizza Fritte, Fritta ( Fried Dough) Pin for later

Do Try Some of My Favorite Recipes

Fried dough, Pizza Fritta, Pizza Fritte, Fried Doughnuts, Zeppole, Funnel Cakes, Beignets, Johnny Cakes are just a few names of fried dough.There are so many versions and many different shapes.Italian fried dough is pizza dough, deep-fried, and sprinkled with either powdered sugar, granulated sugar, and some cinnamon sugared.Carnivals, feasts, outdoor picnics, and backyard events, sell these by the dozens on paper plates or in brown paper bags.The smell of these frying makes your mouth water instantly whether home or festivals.This is another treat better known as Zeppole that we just called fried dough.Mom and grandma would make fresh pizza dough homemade, fry it and sprinkle with sugar, still hot we always burned the roof of our mouth and enjoyed every bite back in the 1960s and still to date!Fried dough is made anytime for an after-dinner or even breakfast dessert. Sometimes even stuffed with mozzarella, ricotta or anchovies on Christmas Eve then fried. Enjoy!This can be made in a deep fryer, skillet, or even a side burner outside on the grill, it sure is easy and tasty!Fried dough is popular throughout the world in so many shapes and forms.The Italian version is simply pizza dough is sprinkled with sugar.The other parts of the world can be very different in how they prepare it.Even fried biscuit refrigerator dough is found on the Chinese American buffets!In the southern Italian region of Calabria, there's a saying which goes: A Immaculata a prima padejata ('the first fry-up on Immaculate Conception Day').It's an expression that vividly illustrates the locals' anticipation to make zeppole (or zippule as they are known in the Calabrian dialect), dough fritters typical of the region at Christmas time.Just to clarify, zeppola is a term used all over southern Italy to describe many different types of dough fritters.Le zeppole di San Giuseppe, the deep-fried nest-shaped choux filled with pastry cream made on Saint Joseph's Day (March 19), is probably the most famous example.Then, on the other hand, are yeasted and more often than not, savory.As with many Italian regional specialties, recipes for these addictive fritters vary enormously.Zeppole are typical of Italian cuisine, especially that of Rome and Naples.They are also served in Sicily, Sardinia, on the island of Malta, and in Italian-Canadian and Italian-American communities in Canada and the United States.Zeppole are known by other names, including Bignè di San Giuseppe (in Rome), St. Joseph's Day cake, and sfinge.Zeppole are traditionally consumed during the Festa di San Giuseppe (Saint Joseph's Day) celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts.In Istria, Croatia this pastry is called blenzi in the Croatian speaking places and zeppole in the Italian-speaking places.They are always topped with sugar either powdered and aThe version I knew growing up in Utica New York at the feast is a dough fried with powdered sugar or granulated sugar on top.Much like other traditional dishes in Italy (many of the pastries), Authentic Italian zeppole have different variations all over the Italian peninsula.They can come in all shapes, sizes, and have all sorts of fillings and toppings.Yes, it can be one of the most confusing pastries in the whole of Italy.The two most popular varieties are the ones made with pizza dough and the other one made of puff pastry dough, which is commonly called choux.However, kinds of authentic Italian zeppole can also depend on the holiday, feast, or celebration they are made for… or the region in which they are prepared.