A Carnival Treat with a Twist!

Hey everyone! Carnival season is upon us, which means one thing: it’s time for zeppole! These delightful fried dough treats are a staple throughout Italy, but each region (and even each town!) boasts its own unique take on the recipe. Today, I’m sharing a little glimpse into the Sardinian version – and trust me, they’re worth the hype.

Forget everything you think you know about zeppole (unless you already know Sardinian zeppole, in which case, high five!). While the basic idea – fried dough, coated in sugar – remains the same, the Sardinian approach adds a certain something special.

Look at this glorious pile! That’s what pure, unadulterated deliciousness looks like. The dough itself is lighter than air, almost ethereal, and the frying process creates a perfectly crispy exterior while maintaining a wonderfully soft inside. Then comes the generous coating of granulated sugar – the sweet crunch that perfectly complements the subtle sweetness of the dough.

Making zeppole is a social event in Sardinia. Families gather, share stories, and work together to create this Carnival treasure. The aroma filling the kitchen is intoxicating – a heady mix of fried dough and sugar that promises a delightful treat. The finished product isn’t just food; it’s a symbol of community, shared joy, and the rich culinary heritage of Sardinia.

So, if you find yourself in Sardinia during Carnival, make sure to hunt down some of these delightful zeppole. They are a true testament to the island’s culinary prowess and a perfect way to celebrate the spirit of Carnival. And because sharing is caring (and because I’m feeling generous!), I’m sharing a simplified version of a Sardinian Zeppole recipe you can try at home!

Sardinian Zippulas

Ingredients:

• For the Zeppole:
  • 500g Semola flour (coarse durum wheat flour – you can substitute with all-purpose flour, but the texture will be slightly different)
  • 450g Milk (at room temperature)
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 tablespoon acquavite (Sardinian grappa – can be substituted with other liquors like anise liqueur, grappa, rum, sambuca, or even white wine)
  • 4g Dry brewer’s yeast
  • Granulated sugar, to taste (for coating)
• For Frying:
  • 800g Vegetable oil (do not use olive oil)
• For Garnishing:
  • Granulated sugar

Instructions:

1. Activate the yeast: In a pitcher, combine the room-temperature milk and dry yeast. Stir until the yeast is completely dissolved.
2. Combine dry ingredients: In a separate bowl, combine the semola flour, orange zest, and a tablespoon of acquavite (or your chosen substitute).
3. Add wet ingredients: Add the orange juice and mix briefly. Gradually pour in the milk mixture, continuing to mix until you have a well-hydrated, almost liquid batter.
4. First Rise: Cover the bowl with plastic wrap and let the batter rise in a warm place for at least 2 hours. 
5. Fry the Zeppole: Once the batter has risen, transfer it to a piping bag, a funnel, or a bottle with a narrow spout. Heat the vegetable oil in a deep pan to a high temperature (around 375°F/190°C). Pipe the batter into the hot oil, creating spirals.
6. Cooking and Draining: Fry the zeppole until they are golden brown and puffed up, turning them occasionally for even cooking. Remove and drain on paper towels.
7. Sugar Coating: While still warm, toss the zeppole in granulated sugar to coat evenly.
8. Serve: Serve warm.

Notes:

• Semola flour gives a slightly coarser texture. All-purpose flour can be used as a substitute.
• Acquavite is a traditional Sardinian grappa. Substitutions are suggested above.
• Do not use olive oil for frying.
• In some towns zeppole are made with an addition of pumpkin mush (and they are delicious too!)

Storage:

Store leftover zeppole under a glass dome for a maximum of 1 day.