<\/p>\n
Zeppole and panzarotti are as Neapolitan as\u00a0pizza, and any visitor to the city centre will have\u00a0seen succulent delicacies fried on small carts in the\u00a0narrow streets or in pizzerias, pubs and other eateries.\u00a0The smell of frying is carried through the air\u00a0and you are led by the nose to its source: zeppole,\u00a0balls of flour, water and yeast a few centimetres in\u00a0diameter which are fried and eaten immediately\u00a0after being removed from boiling oil. Indeed, zeppola\u00a0is also the Italian word to describe the speech\u00a0impediment known as a lisp because those who\u00a0mispronounce the letters \u2018s\u2019 and \u2018z\u2019 speak as if they\u00a0had a hot zeppola in their mouth. Panzarotti, on\u00a0the other hand, are small, thin potato croquettes\u00a0without mozzarella, ham or breadcrumbs, which\u00a0makes them lighter, and they too are eaten piping\u00a0hot.\u00a0So how is this tasty Neapolitan fast food made? Lets\u00a0start with zeppole.<\/p>\n
First dissolve the yeast in warm\u00a0water and mix with the flour and salt into a soft,\u00a0sticky dough, then wait until it doubles in size. Use\u00a0a wet spoon to form a ball that can be dropped\u00a0gently into the abundant boiling oil and turn frequently\u00a0until the outside is uniformly golden but\u00a0not overcooked. Leave to drain on kitchen paper,\u00a0add salt and enjoy. To make panzarotti, boil the\u00a0potatoes for an hour, then peel and mash adding\u00a0the salt, pepper, parsley and cheese. Mix the ingredients\u00a0by hand (put some oil on the hands first)\u00a0forming long narrow \u2018sausage\u2019 shapes rather than\u00a0balls. Leave to dry on a cloth for 6-8 hours (they\u00a0should be prepared in the morning to be cooked in\u00a0the evening).<\/p>\n
Place in abundant boiling oil over a\u00a0high heat. Like zeppole, they should be deep-fried\u00a0and not turned or they may break. When golden,\u00a0they should be removed from the oil and left to\u00a0drain on kitchen paper for a few minutes then salted\u00a0and eaten hot. If you place some of the panzarotto\u00a0mixture inside the zeppola dough before\u00a0frying, you will have a mouth-watering titbit that\u00a0gourmets would die for.<\/p>\n
Ingredients for panzarotti<\/p>\n <\/strong>Potatoes<\/p>\n Salt, pepper and parsley,<\/p>\n Grated cheese (preferably pecorino)<\/p>\n Oil<\/p>\n Ingredients for zeppole<\/p>\n <\/strong>400g flour<\/p>\n 350g water<\/p>\n \u00bd cube of brewer\u2019s yeast<\/p>\n Salt<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Zeppole and panzarotti are as Neapolitan as\u00a0pizza, and any visitor to the city centre will have\u00a0seen succulent delicacies fried on small carts in the\u00a0narrow streets or in pizzerias, pubs and other eateries.\u00a0The smell of frying is carried through the air\u00a0and you are led by the nose to its source: zeppole,\u00a0balls of flour, water and yeast […]<\/p>\n","protected":false},"author":6,"featured_media":7494,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[1917,1892,1060],"class_list":["post-7493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-ricette-2","tag-ricette-napoletane","tag-zeppole-e-panzarotti"],"yoast_head":"\n