Italy / Snacks
Zippuli (Italian Potato Cheese Fritters)
A Zippula (plural: Zippuli) is fried dough from Calabria, Italy. In Calabrian cuisine, zippuli are made with fried potatoes and (sometimes) anchovies. They are also spelled zeplee and zippuile. Though variations exist amongst some Calabrian families, the zippula dough is often prepared with fresh parsley, deep-fried in a skillet, and dipped in marinara sauce when they are cooled to touch.
Ingredients
- salt2 tsp
- baking powder1 tbsp
- garlic powder1 tbsp
- parmesan cheese, grated1 cup
- parsley, fresh, chopped1/2 cup
- potatoes, boiled5
- egg4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Mix together all ingredients but the potatoes and eggs.
Mash in the potatoes, and mix together into a crumbly paste.
Mix in the eggs until a sticky dough is made.
Roll dough into hotdog-sized logs about 6–8 inches long.
Fry in hot grease, turning once to get both sides brown. Drain on paper towels.
Serve with marinara sauce.
