Grandma Mimma’s Calabrian Zeppole Garland of bread with cotechino

The donuts Calabresi they are a regional specialty typical of Christmas: in this recipe they are salted and fried, with a mixture of potatoes, flour and yeast. He made them for us grandmother Mimma.

Ingrediants

  • 1 kg of flour
  • 1 kilo and a half of potatoes, preferably yellow flesh
  • 2 liters of corn oil for frying
  • 2 tablespoons of salt
  • 2 cubes of fresh brewer’s yeast

The donuts Calabresi are a typical regional recipe for Christmas. With this name different specialties of Southern Italy are known, including desserts, all linked to tradition. Those of Calabria are mainly found in salty version and have a basic dough consisting of flour, potatoes and yeast. You can too stuff with anchovies and ‘nduja, the famous spicy salami.

What we present to you is the recipe for grandmother Mimma, 62, originally from Cittanova in the province of Reggio Calabria, one of the protagonists of our “Challenge of grandmothers“: 5 nice ladies got involved and prepared theirs with us Christmas plate.

How to prepare: Grandma Mimma’s Calabrian Zeppole

Medium execution Preparation time 45 min Cooking time 30 min – 40 min Rising time 2h Portions 8 – 10

How to prepare: Grandma Mimma’s Calabrian Zeppole

Preparation of grandma Mimma's Calabrian Zeppole - Phase 1

Preparation of grandma Mimma's Calabrian Zeppole - Phase 1

To prepare the Calabrian zeppole, first boil the potatoes in boiling water. Then peel them and mash them with a potato masher. Put them in a very large bowl and add the flour, baking powder and salt. The dough must be elastic: add water if needed.

Preparation of grandma Mimma's Calabrian Zeppole - Phase 2

Preparation of grandma Mimma's Calabrian Zeppole - Phase 2

Cover the bowl with a cloth and let it rise for two hours. The dough will double. Meanwhile, heat the oil in a deep pan. Take some dough with your hands and form a donut and fry it.

Preparation of grandma Mimma's Calabrian Zeppole - Phase 3

Preparation of grandma Mimma's Calabrian Zeppole - Phase 3

The donuts will increase in volume: turn them with a toothpick to brown them evenly.

Preparation of grandma Mimma's Calabrian Zeppole - Phase 4

Transfer the Calabrian zeppole on kitchen paper to absorb excess oil and serve hot.

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