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Calabrese Zeppole

These delicious fried appetizers are another fan favorite within our family. Remembrance Day marks the tradition to have these as it’s also the Festa di San Martino. The fall, particularly September, is the winemaking season for many, and November 11th marks the first time the homemade wine is tasted. To celebrate the wine and harvest, these savoury treats are made, some families also make nocatalli and in Italy chestnuts are roasted as they are in harvest. Enjoy!


  • 2 cups flour
  • 1 cup mashed potatoes (riced)
  • 1 envelope of yeast in 3/4 cup of lukewarm water with 1/2 tsp of sugar
  • 1 tlbs salt
  • Sardines (optional)


Boil the potatoes, when cooked run them through a ricer then let cool. Mix your yeast, sugar, and water and set aside. Mix flour, potatoes, and yeast together and mix with your hands. Heat some vegetable oil on medium heat, ensure there is enough for the zeppole to fry in. When it’s hot enough, test with a small dollop of dough, if it sizzles and floats it’s ready. Grab a small ball of dough, and pull it with your hands to make a long tube-like shape as seen in the pictures below. **A trick here is to put some vegetable oil on your hands so the dough doesn’t stick.** Use a fork to flip but do not poke or else they will fill with oil. Fry until golden brown and then rest them on a paper towel to cool. If you are stuffing with sardines, place the sardine in the center of the dough and fold the dough over to cover it. Ensure these are separated so those who don’t love sardines aren’t shocked when they bite into them! This has happened to me many times! Not a fan! lol

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