Savory Zeppoline with Salami and Cheese

Savory zeppoline with salami and cheese are a tempting appetizer or the perfect snack for aperitifs and parties. Here is the recipe:

Ingredients

• 250g of soft wheat flour
• 170ml of lukewarm water
• 1/2 cube of fresh brewer’s yeast (about 12g)
• 1/2 teaspoon of sugar
• 1 teaspoon of salt
• 100g of salami, cut into cubes (preferably an Italian type like Milano or Neapolitan)
• 100g of hard cheese, grated (e.g., Parmesan or Pecorino)
• Oil for frying (for example, sunflower or olive oil)

Preparation

1. In a large bowl, dissolve the brewer’s yeast in the warm water with the sugar. Leave it to rest for a few minutes until the yeast starts to foam.
2. Add the sifted flour, salt, diced salami, and grated cheese to the yeast and water mixture. Mix well to create a homogeneous dough.
3. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it doubles in size, about 1-2 hours, depending on room temperature.
4. Heat plenty of oil in a deep pan or a fryer. The oil is ready when it reaches 170-180 °C, or when a small piece of dough thrown into the oil starts to fry and brown quickly.
5. Using two spoons or moistened hands, form small balls of dough and let them gently slide into the hot oil.
6. Fry the zeppoline in hot oil until they become golden, puffed, and crispy, turning if necessary for even cooking.
7. Use a skimmer to transfer the zeppoline onto paper towels to remove the excess oil.
8. Serve hot as a snack or appetizer.

Fun Fact

Zeppoline are a specialty of Neapolitan cuisine and are typically prepared in a sweet version for the holidays, especially during carnival time. The savory version we have prepared is a perfect variant to accompany an Italian aperitif.

Tip: to add an extra touch, you might serve the zeppoline with a dipping sauce, such as a simple cheese cream or a spicy tomato sauce.