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Zeppole Fried

Zeppole Fried

Zeppole Fried fried zeppole are an of campania typical prescription, called also “zeppole of saint Giuseppe”, than in fact they are a lot used in the day of the festivity of the papa, 19 March.

In the Neapolitan tradition two exist varying of zeppole of Saint Giuseppe: fried and to the furnace.

Also in the Salento the zeppole come prepared for the festivity of Saint Giuseppe and come used like last pietanza, for cake.

Difficulty: Easy
Time of preparation:


1 kg of flour for cakies - 150 g of butter - 8 eggs - 1 chucchiaio of sugar - 1 chucciaio of know them until - 50 g of I leaven - 1 drink of perfumed liqueur - 2 bustine of vanillina - grattugiato lemon - 1 small cup of latte - oil in order to fry


To melt the butter and to add, quickly after the issolution, of the latte ones cold. Immediately after therefore blinking entire eggs with vanillina, it knows them, sugar and the grattugiato lemon, besides the melted butter.

After to have melted I leaven in a po ' of lukewarm water, to put it in the compound with the flour previously sifted, to stir all and to amalgamate till having a smooth paste. After to have put to leaven, to make the zeppole and to continue to make to leaven.

The baking must happen in hot oil, in a frying pan with the high edges much.
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