Zeppole fritte – Neapolitan fried donuts


600 grams (21 oz) flour

400 grams (14 oz) boiled and mashed dry potatoes

1small cup milk

3 eggs

40 grams (1,4 oz) baker’s yeast

40 grams (1,4 oz) Butter, softened at room temperature

1 tablespoon honey

grated zest of one small lemon

1 pinch of salt

2 cups of granulated Sugar, to coat the doughnuts

frying oil

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PREP TIME: 2 hours

COOK TIME: 30 minutes

TOTAL TIME: 2 hour and half


Equipement: 1 large bowl, 1 bowl, 1 large frying pan, 1 small cap, 1 cloth



1-      In a large bowl pour the flour and create a large hole in the center where put the butter, add the hot mashed potatoes over the butter, so that it will melt, knead well with your hands

2-      Melt the yeast in lukewarm milk in a little cup and add to the dough

3-      Add eggs, honey to the dough and grated zest of  lemon  knead well with your hands  for 6-7 minutes as long as it become smooth and no longer sticky

4-      Cover the dough with the cloth and let rest until it grow in size, about 30 minutes (it must stay in ambient temperature, better slightly hot, never cold)

5-      Turn the dough onto a floured board and divide the dough into small cylinders, roll each piece and give it a circular form

6-      Let them raise for 1 hour

7-      Now put the oil to heat in a large frying pan, which should be very hot, as soon as the oil is hot, fry the graffette, turning them frequently in the oil, until golden brown on both sides and cooked through

8-      Put them on paper towels to drain the excess oil

9-      In a bowl pour the sugar and while graffette are still hot, roll them in the bowl of sugar to coat each one completely, and place on a platter

10-  Serve immediately and enjoy!