Scauratielli Campani (Christmas Fritters) - Zeppole di Natale
- Love What UEAT
- Nov 16
- 3 min read
Updated: Nov 27
Campani (Christmas Fritters) - Zeppole di Natale
Neapolitan Christmas zeppole, also known as Scauratielli, is a typical dessert from the Campania region of Italy, prepared only during the Christmas season.
It’s a poor and ancient recipe made with few simple ingredients, of which each family preserves its own variation. However; by tradition these delicious sweets cannot be missing from the Italian holiday table. They are irresistible!
Oh, and did we mention that they are super simple, quick and easy to make?
Well, they are ! So let’s show you how to prepare them … pronti via !
INGREDIENTS:
2 cups (500ml) water
1/4 cup (60ml) white wine
1/2 cup (100 g) sugar
Zest of half an orange (wash well)
Zest of half a lemon (wash well)
Pinch of salt
2 1/2 cups (approx 320 g) all purpose flour
Neutral oil for frying (we used sunflower oil)
GLAZE :
1 cup (250 g) honey
Zest of half an orange (wash well)
Zest of half a lemon (wash well)
TOPPING:
Christmas coloured sprinkles
You will need a thick strong wooden spoon
DIRECTIONS:
1) In a medium size pot, over medium/high heat, add water, white wine, sugar, orange & lemon zest. Stir. Bring to a boil.
2) Add all the flour, lower to medium heat. Mix vigorously for a few minutes until the dough forms & detaches from the sides of the pot & lightly coats the bottom.
3) Transfer the dough onto a lightly oiled work surface.
4) Dough is very hot. To avoid from burning your hands, use a couple of wooden spoons (or spatulas) to start kneading the dough.
5) Once the dough has cooled a bit, finish kneading the dough by hand till dough is shinny & no flour lumps. Form a ball.
6) Trim off small pieces. Roll out strips of dough about 8”(20cm) long & 3/4”(1.5cm) thick.
7) Join the ends to overlap a bit. Press down with your thumb to stick the ends together.
8) Place them on a baking sheet or tray.
9) In a large deep pot, heat your oil. Test the readiness of the oil with a small piece of dough (this is using the old school method). For those of you who use a cooking thermometer, the temperature of the oil should be 280F (140 C).
10) Fry a few Scauratielli at a time (do not overcrowd your pot), till they are golden. They should fry between 3-4 minutes. Zeppole need to be light & crispy on the outside & soft on the inside.
11) Place them on a dish lined with paper towel to absorb the excess oil.
12) In a small pot, over medium heat, add the honey, orange & lemon zest. Stir & melt the honey.
13) With the use of 2 forks, add your zeppole (2-3 at a time). Coat completely in the honey mixture.
14) Place on a wire rack over a baking sheet.
15) As you’re glazing them, a few at a time, top with sprinkles straight away. This will ensure the sprinkles to stick to the glaze.
Now wasn’t that easy? Your pretty Christmas Scauratielli are ready !
Scauratielli can also be frozen once fried. Place them on a baking tray into the freezer.
Once they are frozen, place them in an airtight container for up to 1 month.
When ready to serve, thaw over countertop. Prepare your honey mixture and top with
Christmas sprinkles.
Nancy and Franca wish you all a healthy and Merry Christmas ! 🎄
Vi auguriamo un Buon Natale sano e felice !
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