Zepolli di San Giuseppe

Preparation info
  • Makes


    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

These elegant egg doughnuts are traditionally eaten during the Festival of Fools, which is celebrated in Naples on 19 March. Since there are usually plenty of fools about all year round, do not allow this date to restrict when you cook and eat zepolli. They swell during cooking to emerge golden brown and light as air. Though authentically they are fried in rings, you can simply scrape spoonfuls of dough into the oil, cutting them open after they are cooked and slathering crème pâtissière an