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–+ servings
Zeppole di zucchine recipe.

Zeppole di Zucchine

Mari Avalos
Zeppole di zucchine are crispy-on-the-outside, soft-on-the-inside Italian fritters made with pizza dough and zucchini. A popular Neapolitan street food, they’re light, airy, and packed with flavor. Perfect as an appetizer, snack, or finger food, these golden bites are easy to make and impossible to resist!
4 servings
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Prep 20 minutes
Cook 15 minutes
3 hours
Total 3 hours 35 minutes

Ingredients
 

  • 2 cups all-purpose flour (plus more for dusting)
  • 1 medium zucchini
  • 1 cup lukewarm water
  • 1 teaspoon instant yeast (or 2 tsp fresh yeast)
  • ½ teaspoon sugar
  • 2 Tablespoons extra virgin olive oil
  • Oil for frying (as needed)
  • 1 teaspoon salt

Instructions
 

Make the starter

  • In a bowl, mix the warm water, yeast, and sugar. Add half of the flour and stir well until smooth. Cover the bowl and let it rest for 30 minutes.

Make the dough

  • Add the olive oil and the remaining flour to the bowl and sprinkle the salt on top. Mix everything together until a rough dough forms.
  • Transfer to a floured surface and knead for about 8-10 minutes until you'll have a smooth and elastic dough. Shape it into a ball.
  • Lightly grease a large bowl with a little oil, place the dough inside, and cover with plastic wrap.
  • Let it rise until it doubles in size—about 1.5 hours in warm temperatures or up to 3 hours if it’s cooler.

Prep the zucchini & combine with the dough

  • While the dough is resting, wash and pat dry the zucchini. Trim off the ends and grate it using a cheese grater.
  • Place the zucchini in a strainer and sprinkle with a pinch of salt. Let it drain for about an hour, pressing it occasionally with a spoon to remove excess liquid.
  • Lightly flour a working surface and place the risen dough on it. Gently press it down to release some air.
  • Flatten the dough slightly into a thick, round shape and place the grated zucchini in the middle.
  • Knead the dough until the zucchini is combined in. The dough will be sticky at first, but keep kneading for a couple of minutes until everything is well combined.
  • Shape the dough into a ball, dust it lightly with flour (just enough to handle it easily), and place it on a board.
  • Cover with plastic wrap and let it rest for 30 minutes.

Make the zeppoline

  • After resting, roll out the dough to about ½ inch thick. Use a pizza cutter or knife to cut it into squares.
  • Heat plenty of oil in a pan over medium heat.
  • Fry the zeppoline in small batches, flipping them until they turn golden brown on both sides. They will puff up slightly as they cook.
  • Transfer them to a plate lined with paper towels to absorb excess oil.
  • Serve while they're still warm.

Tips & Notes

  • Make sure your yeast is active! If it doesn’t foam after 10 minutes in warm water, start over with fresh yeast.
  • Don’t add too much flour when kneading. The dough should be soft and slightly sticky.
  • Squeeze out as much liquid as possible from the zucchini, or the dough will get too wet.
  • Let the dough rise in a warm, draft-free spot for the best texture.
  • Fry in small batches so the oil temperature stays steady and the zeppole cook evenly.
  • Store leftovers in an airtight container at room temp for a day or in the fridge for up to 3 days.
  • Reheat in the oven or air fryer at 180°C (350°F) for a few minutes to get them crispy again.

Nutrition

Calories: 320kcal