Zeppole Sarde (Zippulas)
Learn how to make Sardinia's favorite Carnival sweet- Zeppole Sarde, also known as Zippulas.
Ingredients
- 2 and 1/4 cups 500 grams of all purpose flour
- 1 200 grams white-flesh potato
- 3/4 cup 180 milliliters whole milk at room temperature
- 1 egg
- The grated peel and the juice of 2 oranges
- 3 tablespoons acquavite
- 2 tsp 6 grams of fresh yeast
- 1 small bag of saffron
- 4 cups of frying oil
- 1/2 cup 100 grams of sugar for decorating
Instructions
- Boil the potato in unsalted water until fork tender. Once cooked, peel it and mash it with a fork.
- In a large bowl, combine the flour, egg, mashed potato and orange juice. Combine the yeast with the milk and slowly pour it into the mixture. Add the orange peel and saffron too.
- Knead into a dough using your hands, for about 20-30 minutes. Next, add the acquavite.
- Allow the mixture to rest for 20 minutes, then knead again for another 20 minutes. Cover and let it rise in a warm place for about 4 hours.
- Scoop up a dough ball onto your palm and poke a hole using your fingers. Gently drop this into a deep pan of oil heated up to 320° F and fry until golden brown on both sides.
- Remove and transfer to absorbent paper to soak up the excess oil and sprinkle with sugar. Serve immediately.
Video
Notes
- Wet your hands with some water when you're shaping the dough.
- Make sure the oil is hot enough, but not too hot that the Zeppole end up burning.
- Sprinkle sugar on them right after they're out of the oil. This will help the sugar stick to them.
Nutrition
Serving: 1gCalories: 578kcalCarbohydrates: 10gProtein: 2gFat: 60gSaturated Fat: 4gPolyunsaturated Fat: 54gCholesterol: 13mgSodium: 22mgFiber: 1gSugar: 4g
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