Sardinian Zeppole

Sardinian Zeppole, also known as “St. Joseph’s zeppole”, are a traditional Sardinian dessert typically prepared for Father’s Day. They are fried pastries with a potato dough that makes them soft and tasty. Here is the recipe:

Ingredients

• 500 g of potatoes
• 150 g of sugar
• 300 g of all-purpose flour
• 1 sachet of baking powder for sweets
• 1 lemon (grated zest)
• 2 eggs
• Salt to taste
• Oil for frying (seed or olive, depending on preference)
• Powdered sugar for garnish

Preparation

1. Begin by boiling the potatoes until they are soft. Then, peel them and mash them with a potato ricer, collecting the puree in a large bowl.
2. Add the mashed potatoes, sugar, grated lemon zest, a pinch of salt and mix well all the ingredients.
3. Now add the eggs and mix well to absorb them into the dough.
4. Gradually incorporate the sifted flour and baking powder until you obtain a homogeneous and workable mixture.
5. Form small doughnuts by making a hole in the center of each ball of dough with your finger.
6. Heat plenty of oil in a pan and once it has reached the right temperature (about 170 °C), fry the zeppole until they become golden brown, taking care to turn them occasionally.
7. Drain the zeppole on paper towels to remove any excess oil.
8. Dust the Sardinian Zeppole with powdered sugar before serving.

Sardinian Zeppole are delicious both warm and at room temperature, and can be personalized by adding extra ingredients, such as raisins or chocolate chips to the dough if desired.

Curiosity

St. Joseph’s Zeppole are among the most representative desserts of Father’s Day in Italy, and each region has its variant. In Sardinia, the addition of potatoes to the dough is a distinctive feature that gives the zeppole a particularly soft consistency that is pleasant to the palate.