Savory Zeppoline

Yields: 20 | Prep Time: 1Night ~ Cooking Time: 3Min | Difficulty Level: Easy

I tell you: make these zeppoline and everyone will love you! Don’t be afraid about frying: the important thing is to use the right oil and to be careful about its temperature. These zeppole are crunchy and delicious, try them!

La Mozzarella in Carrozza - Savory Zeppoline


- Mix the flour with the yeast. Stir in the sparkling water and knead using a spoon. It will be a very sticky and wet dough. Add the salt and incorporate it. Cover with cling film and let rise overnight.

- Next morning the dough will be doubled in size and full of bubbles on the top. Heat the oil in a large saucepan and when reach the right temperature start to fry.

- Plunge two spoons into the oil (so the dough won’t stick to the spoon), gently scoop up a piece of dough and deep fry until golden brown. 

- Drain your zeppoline on kitchen paper.

Serve immediately.

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    ~ 250g Flour type 1

    ~ 220ml Sparkling water

    ~ 1/2 Teaspoon active dry yeast

    ~ 6g Salt

    ~ Peanut oil

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