Ask my family and friends what my favorite Sardinian sweet is, and they will tell you it’s Zeppole Sarde (also known as Zippulas in the Sardinian language). These bite-sized treats are actually just light, airy, and wonderfully fragrant donuts traditionally prepared during Carnival in Sardinia.
Just like Seadas, these have a delicate sweetness to them- not too overpowering, and are surprisingly easy to make.
You won’t really find Zippulas in Sardinian restaurants, but if you visit Sardinia in the winter, usually just after Christmas and when Carnival starts, you will find them freshly fried at bakeries and pastry shops around the island.
Carnival is quite a big affair in Sardinia, as we gear up for 40 days of modest eating that will lead to Easter. And we celebrate with a lot of traditional Sardinian food– where these Zippulas almost always make an appearance.
If you’ve tried these before or are just itching to, this recipe is a must-try and will lend you the closest result to the authentic ones that you’d find.
Recipe Quick Look
- 👌 Difficulty: Medium.
- ⏱ Prep Time: 1 hour.
- 🔥 Cook Time: 30 minutes.
- 🥣 Main Ingredients: Flour, potato, milk, egg, orange juice, orange zest, yeast, Acquavite, saffron, sugar, oil.
- 🍪 Servings: 30 servings.
- 🍂 Flavor Profile: Crispy and sweet.
Why You’ll Love this Recipe
- These little treats are soft and pillowy on the inside, golden and crisp on the outside, and simply irresistible.
- The combination of saffron, orange juice, and acquavite gives these donuts a truly authentic Sardinian flavor.
Recipe Ingredients
- Flour: Regular all-purpose flour.
- Potato: For the moisture. I used white flesh potato here.
- Sugar: To coat the Zippulas and to lend them that delicate sweetness.
- Oil: For deep frying. Use any neutral-flavored oil with a high smoke point for best results.
- Yeast: To help the dough get nice and airy and help the doughnuts puff up nicely.
- Saffron: For that beautiful golden color and subtle floral aroma- a signature of Sardinian sweets. I used it while making my Sardinian Pardulas. too.
- Egg: To add softness and richness to the dough.
- Orange juice and zest: To brighten up the doughnuts with their citrusy aroma and flavor.
- Acquavite: Helps the dough absorb less oil while frying.
- Milk: To bind all the ingredients together and create a soft dough.
Variations
- Some Sardinians flavor their Zeppole with lemon zest instead of orange, or add a hint of vanilla for extra fragrance. You could try that too!
- You can shape the dough into spirals, long ropes, or simple round fritters as well.
How to Make Zeppole Sarde
Step 1: Boil the potato in unsalted water until fork-tender. Once cooked, peel it and mash it with a fork.
Step 2: 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.
Step 3: Knead into a dough using your hands, for about 20-30 minutes. Next, add the acquavite.
Step 4: 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.
Step 5: 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.
Step 6: Remove and transfer to absorbent paper to soak up the excess oil and sprinkle with sugar. Serve immediately.
Recipe Tips & Tricks
- Remember that the dough needs to be worked well and for a long time. If you don’t want to get your hands dirty, use a stand mixer.
- To keep the center of the Zippulas from closing up, place a chopstick in the middle when you add them to the pan.
- Make sure you wet your hands before you portion out the dough onto your palms. This will keep the dough from sticking to your hands.
- Sprinkle the sugar on these fried donuts while they’re still hot. This will ensure the sugar sticks to them nicely.
How to Serve Zeppole Sarde
Serve Zeppole Sarde warm, generously coated in sugar, and accompanied by a small glass of Vernaccia di Oristano or Sardinian sweet dessert wine such as Malvasia di Bosa.
These bite-sized treats are perfect for festive gatherings, brunches, or as a cozy treat with coffee.
Recipe FAQs
They are. Italian zeppole are filled with custard – crema pasticcera in Italian. Sardinian zeppole are plain. The dough is also slightly different.
If you can’t find Acquavite, feel free to use grappa or brandy instead.
Saffron lends a beautiful color and flavor to the Zippulas. If you can’t find it, simply skip it.
Zeppole are traditionally deep-fried for the best taste and texture. Baking them won’t get them as crispy as you would want them to be.
Zippulas are best eaten fresh. If you have some leftovers, cover them up and store them at room temperature for up to a day.
Yes, you can! Simply transfer it to a freezer-safe bag and freeze. Then, when you want to have it, just defrost and microwave it until it is nice and warm.
More Sardinian Recipes to Try
You could also try these recipes at home:
Planning a trip to Sardinia? Pair your foodie adventures with insider travel tips, must-visit restaurants, and Sardinia local secrets that will make your journey unforgettable. Browse our Sardinia guides today, and get in touch with Claudia for more tips.
Zeppole Sarde (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
Pin It For Later!
I do not recommend it at all. Zeppole are typical for carnival, a time of excesses, and so be excessive, fry them in lots of oil and indulge. Personally, I think it’s best to follow the recipes as they are. My mom forever tried to make potato chips in the air frier and eventually we all agreed that frying them is way better. Of course, you can’t have them as often. But when you do, go for the real thing.
Did anyone ever use an air fryer for frying the zeppole?
Sunflower or peanut oil!
What kind of oil do you use for frying and sautéing?
Thank you for your time.
Marco
Crispy yet moist – the best
That’s an outstanding recipe for sure .. that one you’ll Love at first bite ?