Panzarotti & Zuppolelle

Published January 15, 2011 by antveral

Previously, I talked about panzerotti and zeppoles (panzarotti and zeppolelle in Neapolitan language) but with these words we usually refer to a group of fried food bought at a specific stand or pizzeria that sells broiled chicken too.

Panzerotti I’m now referring are different from the one you usually know or find on the web. Their only ingredient is the potato boiled sieved and creamed together a pinch of ground pepper. Then with this mashed potatoes roll a piece to build a sort of cigar-like form tapered at the tips, any piece has to be 3,90 in. long and 0,59 in. large more or less (see the image). Make other panzerotti and keep them in a plate. At the end, deep-fry them in abundant  (abundant means a lot!) burning oilseed till the surface becomes golden. Put abundant salt and eat hot.

A tip for you, prepare the mashed potatoes many hours first, the day after even, and keep it in the fridge before frying.

Zeppoles are simply made with a dough with flour  yeast and water.

A tip, in the case you have no yeast… we often use a powder substance used to get sparkling water (Baking soda and/or baking powder with acid malic and acid tartaric).

To prepare them, usually 1 pound of white (all-purpose) flour with sufficient  water (more or less 1 or 2 glass of water with whom dissolve the yeast) to get a pasty dough, more dry and sticky compound compared to the one got for the pizza. Allow to rise for more than 2 hours in a pot covered with a napkin. When ready, dry your fingers and catch a little piece of dough (some inch big) to put in the burning oil. Use a pan to fry with abundant and burning oilseed till the surface of the dough becomes gold colored. Put abundant salt and eat hot. Zeppoles are good and the leavening appropriate when inside the dough becomes bubbly, it’s to say with air bubbles inside (see the image).

Slices of Aubergine (eggplant) fried.

To prepare this delicious thing you have to prepare a dough as for the zeppoles but it has to be more fluid, thus use more water for the compound. No need to let dough to rise because the little and thin slices of aubergine must be dipped into it. Cover any slice with the dense dough and then fry with burning oilseed. Put salt and eat hot.

Besides, when possible, at the same way you can get flowers of courgette fried (very delicious)

Scagnozzo or Scaguozzo as told, is a lump got with dough made of mush (polenta, cornmeal, mamaliga, las pous) enough soft and creamy, without hard grains. Mix cornmeal and 3/4 cup cold water in 2-quart saucepan.
3-1/4 cups boiling water.
Cook, stirring constantly, until mixture thickens and boils; reduce heat.
Cover and simmer 10 minutes, stirring occasionally; remove from heat.
Stir until smooth.
Spread in greased large pan, getting a loaf  about 1  inch. thick
Cover and refrigerate at least 10 hours or until firm and cold.
Invert pan to unmold.
Cut into slices in triangular form 4-5 in. long. (see image) and fry in burning oilseed until brown.

(Sometimes, inside the dough we also put some very little pieces of pork fat, )

Well, we like to prepare in advance these different foods and then frying them at the same time to get a mixture of fried stuff in the same plate….  just a tasty course to add with some vegetable. Wine or beer as beverage.


6 comments on “Panzarotti & Zuppolelle

  • thanks for “zeppole” recipe. My grandma always added sugar to her
    “zeppole’s and they were delicious. My Mother was born in San Laucio near Caserta and not far from Napoli. Have been to Italy twice and loved it.

    • Sincerely these zeppoles (we call the zuppulelle) should be eaten with salt because isn’t a dessert but a salty food! The sweet Zeppole (with sugar) is another recipe made with eggs we usually do for San Giuseppe feast.

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