Calabrian Fried Zeppole (Zonzelle) by @federicofusca

50 min

8 servings

🌾

500 g

Flour

🍞

4 g

Brewer's yeast

💧

500 ml

Warm water

🍖

200 g

Spicy spianata pork sausage

🫒

80 g

Capers

🧂

1 g

Salt

🥜

1 l

Peanut oil

  1. Crumble
    • fresh brewer's yeast
    • warm water

    Crumble 4 g fresh brewer's yeast into a mixing bowl. Add 500 ml warm water and stir until the yeast dissolves.

  2. Add
    • all-purpose flour
    • Brewer's yeast

    Add 500 g all-purpose flour to the yeast water. Stir until a sticky, elastic dough forms.

  3. Place
    • spicy Calabrian spianata salami

    Place 200 g spicy Calabrian spianata salami on a cutting board. Cut the salami into small cubes.

  4. Stir
    • spicy Calabrian spianata salami
    • capers

    Add the diced spicy Calabrian spianata salami and 80 g capers to the dough. Stir until the filling is evenly distributed.

  5. Wrap

    Cover the bowl tightly with plastic wrap. Leave the dough to rise at room temperature for 60 min, until visibly puffy.

  6. Pour
    • peanut oil

    Pour 1 l peanut oil into a deep frying pan. Heat the oil on the stovetop to about 175°C / 350°F.

  7. Scoop

    Scoop portions of risen dough with two tablespoons. Drop the portions carefully into the hot oil.

  8. Fry

    Fry the zonzelle for 3 to 4 min until deep golden and crisp. Turn them as needed for even browning.

  9. Spoon

    Lift the fried zonzelle from the oil with a slotted spoon. Drain them on paper towels.

  10. Sprinkle
    • salt

    Sprinkle the hot zonzelle with 1 g salt. Serve immediately while crisp outside and soft inside.

Calabrian Fried Zeppole (Zonzelle) by @federicofusca

50 min

8 servings

🌾

500 g

Flour

🍞

4 g

Brewer's yeast

💧

500 ml

Warm water

🍖

200 g

Spicy spianata pork sausage

🫒

80 g

Capers

🧂

1 g

Salt

🥜

1 l

Peanut oil

Preparation Steps

  1. Step 1/10

    Crumble 4 g fresh brewer's yeast into a mixing bowl. Add 500 ml warm water and stir until the yeast dissolves.

    🍞fresh brewer's yeast
    💧warm water
    🥣mixing bowl
    🥄wooden spoon

  2. Step 2/10

    Add 500 g all-purpose flour to the yeast water. Stir until a sticky, elastic dough forms.

    🌾all-purpose flour
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/10

    Place 200 g spicy Calabrian spianata salami on a cutting board. Cut the salami into small cubes.

    🥓spicy Calabrian spianata salami
    🪵cutting board
    🔪chef's knife

  4. Step 4/10

    Add the diced spicy Calabrian spianata salami and 80 g capers to the dough. Stir until the filling is evenly distributed.

    🥓spicy Calabrian spianata salami
    🫒capers
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/10

    Cover the bowl tightly with plastic wrap. Leave the dough to rise at room temperature for 60 min, until visibly puffy.

    🥣mixing bowl
    🧻plastic wrap

  6. Step 6/10

    Pour 1 l peanut oil into a deep frying pan. Heat the oil on the stovetop to about 175°C / 350°F.

    🥜peanut oil
    🍳deep frying pan

  7. Step 7/10

    Scoop portions of risen dough with two tablespoons. Drop the portions carefully into the hot oil.

    🥄two tablespoons
    🍳deep frying pan

  8. Step 8/10

    Fry the zonzelle for 3 to 4 min until deep golden and crisp. Turn them as needed for even browning.

    🍳deep frying pan
    🥄slotted spoon

  9. Step 9/10

    Lift the fried zonzelle from the oil with a slotted spoon. Drain them on paper towels.

    🥄slotted spoon
    🧻paper towels
    🍽️serving plate

  10. Step 10/10

    Sprinkle the hot zonzelle with 1 g salt. Serve immediately while crisp outside and soft inside.

    🧂salt
    🍽️serving plate

Composition

Ingredients

Types

Liquid, Condiment, Vegetables, Seasoning, Cooking oil

Ingredients

Flour, Brewer's yeast, Warm water, Spicy spianata pork sausage, Capers, Salt, Peanut oil

Notes

Spicy spianata pork sausage (Calabrian spicy cured pork, cut into cubes), Salt (a pinch), Peanut oil (for frying, amount not specified)

Allergens

Peanuts

Dietetics

Dietary regimen

Egg-Free

Calories

445 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 54g, Dietary fiber: 3g, Fat: 19g, Saturated fat: 5.5g, Sugars: 1.1g

Nutritional Information

Minerals

Sodium: 860mg, Iron: 3.1mg, Potassium: 150mg, Calcium: 28mg

Vitamins

Vitamin B1: 0.42mg, Vitamin B3: 4.8mg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, cutting board, chef's knife, wooden spoon, plastic wrap, deep frying pan, two tablespoons, slotted spoon, paper towels, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Snack, Appetizer

Occasions

Aperitif, Party, Game day, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Calabria

Various

Aspect

Texture

Crunchy, Crispy, Soft, Fluffy, Chewy

Flavors

Savory, Spicy, Salty, Tangy, Porky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 h (Keep covered loosely,Consume the same day for best crispness), fridge : 2 days (Store in an airtight container,Reheat in an oven or air fryer until hot and crisp), freezer : 1 month (Freeze cooled fritters in a freezer-safe airtight container,Reheat directly from frozen in an oven or air fryer)