Zeppole or frittelle are traditional Italian Christmas Eve doughnuts which are made from a sticky, flavored version of bread dough. However, there’s nothing plain about them once they’re ready: they’re incredibly delicious and light!
Every year, my mother makes these zeppole or frittelle (a type of Italian doughnut), for Christmas Eve and we stuff ourselves silly because we just can’t help it–they’re so good!
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What are Zeppoles?
First of all, the word “zeppole” is already plural, so everyone asking “what are zeppoles?” on Google, are double pluralizing the word–now you know. 😊 Zeppole are a form of Italian doughnuts. There are at minimum, two main types of zeppole:
- One type of zeppole are made from a flavored, wet bread dough, made with yeast, which is the recipe I’m sharing with you here.
- The other type of zeppole are made with choux pastry (these are more often associated with St. Joseph’s day).
For this recipe, just type “zeppole” into the search bar at the upper right hand side of my page (under my logo) and you’ll be taken there.
An Italian Christmas Eve Tradition
Just like cioffe or frappe, which I posted earlier this year, these doughnuts are called by many different names, depending on the region of Italy where they are made. I wouldn’t even know how to write the name that my family calls them (because it’s in dialect), but the fancier way to pronounce the dialect version is “torciniegli.”
I don’t believe anyone can eat just one frittella. Truly, I don’t think it’s ever happened. I start eating them as I’m standing at the stove, frying them; are you getting the picture here?
You may also enjoy these Italian ricotta doughnuts.
These babies are awesome! But there’s one thing we always ask ourselves when we’re in the midst of our frittelle frenzy, “Why do we only make these once a year on Christmas Eve?” Of course, it’s tradition to make them then, but what I can’t believe is that we don’t make them more often!
If you’re interested in more, here are some authentic Italian Christmas Eve dishes
Maybe it’s the same reason we don’t make turkey with stuffing, and pumpkin pie in April: because it’s tradition to make these dishes at a specific time of year. Or maybe not, because I’m putting a note on my calendar for March 15th (as good a day as any) to make zeppole again–yep, I’m gonna be a rebel!
Interested in a British Christmas tradition? Read all about Christmas Pudding.
Here’s another reason we kick ourselves: they’re so easy to make! You’ll get your hands a bit sticky with dough, but there’s no rolling and cutting like traditional yeast doughnuts! Give them a try, and maybe you will also be putting March 15th down on your calendar, as “Frittelle Making Day”, too.
How do you Make Zeppole From Scratch?
Zeppole, or frittelle, are made from a very wet bread dough, and then deep fried. Follow the recipe below for simple step by step directions.
Can Zeppole be Frozen?
In short, yes you can freeze them. However, I would advise against it. The texture will not be the same as when they were fresh, and they will be sticky. In essence, they simply don’t freeze well.
Zeppole or Frittelle: Traditional Italian
Christmas Eve Doughnuts
Recipe from my Nonna Chiarina
FULL PRINTABLE RECIPE BELOW
Special equipment: deep fryer (or wok or pot), tongs and if desired, a candy thermometer.
Make the Zeppole/Frittelle Dough
Put the yeast in the water and set aside for 5 minutes.
Place the flour, salt and sugar in a bowl and mix together. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).
Cover with plastic wrap and let rise until at least doubled.
It will look like the photo below when it is ready.
Next, place the oil into a deep pan (I used a wok) and heat to a medium high temperature.
Test the oil by dropping a tiny piece of dough into it: if it doesn’t begin to fry right away, the oil is too cold; if the dough browns too quickly, lower the heat as the oil is too hot.
When the oil temperature is correct (you can use a candy thermometer to check for 350F), take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center, as shown.
Fry the Zeppole/Frittelle
Next, drop the doughnut into the hot oil and continue to make more. It is necessary to have another person frying the doughnuts while one person is shaping them. It is just too difficult (and dangerous) to do both things at once, since the dough is very sticky.
The zeppole will rise and cook quickly, so turn them as soon as they begin to brown on one side. Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two.
Serve the Zeppole/Frittelle
Finally, dip the zeppole into the sugar and cover completely. Place on a serving plate, if they make it that far! You can eat them without sugar if you prefer, but remember, the dough isn’t very sweet.
I highly suggest serving these immediately!
Zeppole or frittelle are truly best when eaten the same day they are made. I served them piled on a glass cake plate.
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Frittelle: Traditional Italian Christmas Eve Doughnuts
Light and puffy fried doughnuts made from bread dough, rolled in sugar. Totally delicious and addictive. A traditional Italian Christmas Eve treat!
Ingredients
- 2 c (250 g) flour, all-purpose/plain
- 1/4 tsp salt
- 1 Tbsp sugar
- 3/4 tsp (3.5 g) dried yeast
- 8 oz (236 ml) water, lukewarm
- 1 Tbsp orange or lemon juice
- 1 tsp orange or lemon peel
- 1/2 c (35 g) raisins soaked in rum (optional)
- 1/4 c (57 g) sugar
Instructions
- Put the yeast in the water and set aside for 5 minutes.
- Place the flour, salt and sugar in a bowl; mix together and after the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time). Cover with plastic wrap and let rise until at least doubled.
- Place the oil into a deep pan (I used a wok) and heat to a medium high temperature.
- Test the oil by dropping a tiny piece of dough into it: if it doesn't begin to fry right away, the oil is too cold; if the dough browns too quickly, lower the heat as the oil is too hot.
- When the oil temperature is correct, take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center.
- Drop into the hot oil and continue to make more. It is helpful to have another person frying the doughnuts while one person is shaping them, as it just too difficult to do both things at once, since the dough is so sticky.
- The frittelle will rise and cook quickly, so turn them as soon as they begin to brown on one side. Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two.
- Dip the frittelle into the sugar and cover completely. Place on a serving plate. Best eaten the same day.
Notes
- You can make these savory, too. Just omit the sugar.
Nutrition Information:
Yield: 12 Serving Size: 2Amount Per Serving: Calories: 119Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 50mgCarbohydrates: 25gFiber: 1gSugar: 8gProtein: 2g
Nutrition information is only estimated.
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a winter sunrise from my back door.
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zeppole
Hi Christina,
Buon Natalè ! Thanks for the recipe. I followed it exactly but I had to guess when to add the juice and zest. Also, after 3 hours my dough didn’t rise exactly and it looked more like pizza dough, not as fluid. Taste was there, flavor excellent a little heavy and yielded 16. Any tips for correcting these issues?
Thanks!
Buon Natale, Dave! Sorry about missing the step about the juice and zest, I’ve edited the recipe. I would guess that the yeast you used wasn’t fresh? Did you use fresh or dry yeast? I prefer to weight ingredients as it’s always more accurate, but maybe add a little more water if it was too heavy. Let me know, CC
Our family is related to Patty who responded earlier. We also call them “cershpellas”. After Christmas Eve dinner, we all enjoyed as a dessert. Extras were divided up between the families. Chrtmas Day tradition is to toast them in the oven and eat while opening Christmas gifts!
Hi John! That sounds like dialect for sure! I hope the names and traditions don’t die…they are so wonderful!
Crispelli!
Re;Fritellas [my family name for them Pittells] My Mother always made lots and lots on Christmas Eve, everyone loved them,I still do them on Christmas morning, we have open house and all my English friends come round to eat them, mine look exactly the same as yours but I always use an egg.
My Mother also made a different one .it was a harder mix rolled out cut into long strips made into bows and deep fryed, I think it had butter in it, do you know this one, we called them Cruspella,
I am very happy to have found your site, Thank you
Hi Angelina, I’m happy you found my site, too! I think you are referring to these, right? https://christinascucina.com/2013/03/frappe-or-cioffe-bows-and-ribbons-of.html Sign up for my free subscription and my recipes will be sent to your inbox. :)
Ohhh! Christina! These have such great memories for me. My dad always made them at Christmas (he was a great baker). We lost him 4 years ago, and my niece has tried to carry on the tradition (although I didn’t get to try her version). This makes me so happy to see! We always called them “crescpelle” (or something). Not sure why – dialects, maybe?
So sorry about your Dad, Patricia. Yes, there are SO many different names for all these recipes, even villages a short distance apart will have different names, but one thing is: they are all delicious! I hope you can recreate your Dad’s recipe, as that would be lovely.
Crispelli!
Your pastries are tradition and the recipes seem so easy, that I’d like to try them.
They are, Rosina! I hope you give them a try as they are quite simple. Let me know if you do! CC
Hi Christina, I really enjoyed reading your post. My mother, who was Italian but had a Greek sister-in-law, used to make a very similar sweet called loukoumades, which consisted of a sloppy yeast batter, which she then dropped spoonfuls of into hot oil and fried till they puffed up and became golden.She then drizzled them with warm honey and cinnamon, and sometimes chopped walnuts . Very moreish! I will definitely try your recipe.
Hi Ingrid! Thank you, I’m glad you found my recipe! Yes, these definitely sound very similar to loukoumades and the honey and cinnamon addition sounds wonderful! Let me know how these turn out! CC
Thank you! When you said in your intro that theses were known in a local dialect as torciniegli I decided I finally found the donut my great aunt used to make at Christmas! Excuse the sound spelling, but she called them toochaneili and used golden raisins. I have wanted to make these for years but could find no reference to what we called them anywhere! Bless you and Pinterest!
Wonderful, Denise! I know what it’s like to find something you have looked for for ages! So happy you found it! I hope you come back to let me know how they turned out! Christina
My mother used to make them and she would add the pine nuts also. Still have her old recipe in Italian.
That’s lovely that you still have your mother’s recipe written in Italian. Keep it safe! :) CC
I love frittelle, they are similar to zepole I think. Fried dough is just the best. My Aunts made these, I remember them being served on Christmas. Love them warm and sugary with a cup of strong coffee. Oh I want one, wish I had someone else here to help me make them. I will have figure out a way to make them myself. Merry Christmas!
Yes, I think they are the same as zeppole, Suzanne. You can definitely make them on your own, but it will require an awful lot of hand-washing! ;) Merry Christmas to you, too!! xx