Zeppole di Zucchine

Let’s make some zeppole di zucchine! These little golden bites are crispy on the outside, soft and airy inside, and absolutely addictive. The zucchini adds a subtle sweetness to the dough, making them even more irresistible.

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Zeppole di zucchine are little bites of heaven—soft, pillowy fritters made with pizza dough and thinly sliced zucchini. They’re a delicious twist on the classic zeppole di alghe (seaweed fritters) and a variation of the quick zucchini fritters you might already know.

These golden, crispy treats are a staple in Naples, often enjoyed as street food or served as an appetizer at gatherings.

They remind me of the kind of thing you’d happily munch on while strolling through a little Italian seaside town, except we’re making them right at home!

How To Make Zeppole di Zucchine

First, we start with a quick starter, or poolish. In a bowl, mix warm water, yeast, and sugar.

Then add half of the flour and stir it all together until smooth. It might look a little lumpy at first, but don’t stress about it, just keep mixing until it’s mostly uniform.

Cover the bowl and let it rest for about 30 minutes. During this time, the mixture will start to bubble and puff up, which is a good sign that the yeast is happy and doing its thing. If nothing happens, check that your yeast isn’t expired!

Once the starter is nice and foamy, it’s time to make the dough. Pour in the olive oil, then add the rest of the flour, sprinkling the salt on top.

Mix everything together until a shaggy dough forms. At this point, it might look like a bit of a mess, but that’s okay.

Turn the dough onto a floured surface and start kneading. It’ll feel sticky at first, but after a few minutes, it will start coming together into a smooth, elastic ball.

This usually takes about 8-10 minutes, and if you’re like me, you’ll probably be tempted to add extra flour to keep it from sticking to your hands.

Try to resist! A little stickiness is normal, and adding too much flour can make the zeppole dense instead of light and airy.

Once the dough is smooth, place it in a lightly greased bowl, cover it with plastic wrap, and let it rest until it doubles in size. This will take about 1.5 hours in a warm kitchen, but if your house is chilly, it could take up to 3 hours. Be patient, good things take time!

While the dough is doing its thing, let’s prep the zucchini. Wash it well, pat it dry, and trim off the ends. Then, grab a cheese grater and grate the zucchini.

If you’re like me, you might start grating, get distracted, and almost grate your knuckles—so be careful!

Once it’s grated, sprinkle a little salt over it and let it sit in a strainer over a bowl. The salt will draw out excess moisture, which helps keep the dough from getting too wet later on.

Every so often, press down on the zucchini with a spoon to help squeeze out the liquid. After about an hour, it should be well-drained and ready to use.

Now, back to our dough. Lightly flour a work surface and turn the dough out onto it. Gently press it down to release some air (this part is always satisfying).

Flatten it slightly into a thick, round shape—kind of like a mini pizza—then pile the grated zucchini in the middle.

Now, here’s where things get a little messy: start kneading the zucchini into the dough. At first, it’ll feel like a disaster because the zucchini releases some extra moisture, making the dough sticky.

Just keep going! After a couple of minutes, it will come together. If it’s still way too sticky to handle, sprinkle in a tablespoon or two of flour, but don’t overdo it.

Shape the dough back into a ball, dust it lightly with flour, and let it rest again for about 30 minutes, covered with plastic wrap.

Now comes the fun part—frying! Once the dough has rested, roll it out to about ½ inch thick. Grab a pizza cutter or a sharp knife and cut it into squares. They don’t have to be perfect—rustic is charming!

Heat plenty of oil in a deep pan over medium heat. To check if it’s ready, drop in a tiny piece of dough—if it sizzles and starts floating, you’re good to go. If it sinks without bubbling, the oil isn’t hot enough yet.

Fry the zeppole di zucchine in small batches, flipping them until they’re golden brown on both sides. As they cook, they’ll puff up a little, which is exactly what we want.

Try not to overcrowd the pan, or they’ll cook unevenly. Once they’re beautifully golden, transfer them to a plate lined with paper towels to absorb any excess oil.

And that’s it! These little bites are perfect on their own, but if you’re feeling extra fancy, you can serve them with a little dipping sauce, maybe a garlicky yogurt dip or even just a sprinkle of grated cheese on top.

Either way, they disappear fast, so don’t be surprised if you find yourself making another batch soon!

How To Store To Keep Them Fresh

Zeppole di zucchine are at their absolute best when freshly fried—crispy outside, soft and airy inside. But if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days.

To bring back some of that crispy texture, the best way to reheat them is in the oven or an air fryer at 180°C (350°F) for about 5 minutes. Avoid the microwave unless you don’t mind them turning a bit chewy.

More Italian Recipes

• Torta fritta
• Focaccine

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