Zeppole

Zeppole

Zeppole is a traditional Italian pastry, often served to celebrate Saint Joseph's Day. The pastry is a deep-fried dough ball of varying size but typically about 4 inches in diameter. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style cheese, or a butter-and-honey mixture.

History

The Zeppole originated in the kingdom of Naples and was usually made during the festival of Saint Joseph. The tradition dates back to the Middle Ages when these pastries were sold on the streets to celebrate Saint Joseph's Day.

Preparation

The dough for Zeppole is made from flour, eggs, sugar, butter, and salt. The dough is then shaped into balls and deep-fried until golden brown. Once cooled, they are dusted with powdered sugar and sometimes filled with a sweet filling.

Variations

There are many variations of Zeppole that can be found in different regions of Italy. Some versions are baked instead of fried and are often filled with a pastry cream. Other variations include the addition of ricotta cheese to the dough or filling them with a lemon-flavored custard.

Cultural Significance

In Italy, Zeppole are traditionally eaten on Saint Joseph's Day, which is celebrated on March 19th. They are also commonly served during the Christmas season and at carnivals.

See Also

• Italian Cuisine
• Saint Joseph's Day
• Pastry
• Fritter

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  Zeppole, popular pastries eaten in Naples on Saint Joseph's Day
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  Zeppole di San Giuseppe