KENILWORTH, NJ - Welcome to Cooking in Kenilworth. Each week TAPintoKenilworth will showcase a new recipe. This week is Zeppole.

During quarantine, my daughter asked me to teach her how to make Zeppole.  We have made both the sweet powdered sugar variety that you get at street fairs and salty ones filled with prosciutto and mozzarella, or salami and provolone. 

Submitted By: Alessandra Bonacchi

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Zeppole Recipe:

Water (lukewarm) 200ml

1 tsp. Dry yeast

1 tsp. Sugar

Flour 250 gram 

* combine, water, yeast, sugar, and half the flour in the mixer for a couple of minutes then add in the rest of the flour.  Finish mixing and let rest for 2 hours

*add a pinch of salt and remix

*let sit 1/2 hour

Heat oil and fry spoonfuls 

Add powder sugar and enjoy!

 

For the Salty Zeppole:

Cut up your choice of filling into small pieces

Salami and Provolone

Ham and Mozzarella 

 

When the dough is ready take a spoonful and flatten it a bit on a floured cutting board.  Add the filling of your choice and close up the dough.  

Heat oil and fry ...add sea salt and enjoy!

Do you have a wonderful recipe that you’d like to share? Please send your submissions with a photo or two, to tcuppari@tapinto.net.  Your fabulous recipes will be published in the order of emails received.