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Le zeppole dell’Immacolata

The Zeppole dell’Immacolata are a simple Christmas recipe. The dough balls are fried in plenty of hot oil, dipped in honey and decorated with colored sugar.

This recipe comes from Naples and it is typical of the 8th of December, the holiday of the Immaculate Conception (it. l’Immacolata Concezione) The zeppole are usually prepared with fermentation (it. con lievitazione), but there is a version without fermentation (it. senza lievitazione), which can be prepared very quickly!

zeppole 600x389 1 - Le zeppole dell'Immacolata

Read the recipe and cook the zeppole! You can easily download the recipe as PDF.

Is the Italian too difficult for you, but you still want to cook the zeppole? No problem! Just read the recipe in English and learn useful Italian vocabulary with the vocabulary list.

Italian with recipes: Le zeppole dell'Immacolata

A recipe by Il mio Saper Fare

Le zeppole dell'Immacolata


Per le zeppole senza lievitazione

  • 250 g farina 00
  • 180/200 ml acqua tiepida
  • 7 g lievito in polvere per dolci
  • q.b. olio per friggere
  • q.b. miele
  • q.b. zuccherini colorati

Per le zeppole con lievitazione

  • 250 g farina 00
  • 200 ml acqua tiepida
  • 5 g lievito di birra fresco*
  • q.b. olio per friggere
  • q.b. miele
  • q.b. zuccherini colorati
*vanno bene anche 2 g di lievito allungando i tempi di lievitazione


For those without fermentation

  • 250 g pastry flour
  • 180/200 ml lukewarm water
  • 7 g baking powder
  • q.s. Frying oil
  • q.s. Honey
  • q.s. Colorful sugar sprinkles

For those with fermentation

  • 250 g pastry flour
  • 200 ml lukewarm water
  • 5 g fresh brewer’s yeast*
  • q.s. Frying oil
  • q.s. Honey
  • q.s. Colorful sugar sprinkles

*it works also with 2 g, but this will extend the fermentation time

dosi per 4 persone
molto facile
Preparazione: 5 minuti
cottura: 10 minuti

con lievitazione: 2 ore di riposo


1. Zeppole senza lievitazione

  • In una ciotola setacciare la farina insieme al lievito in polvere per dolci, unire l’acqua leggermente tiepida, il sale e mescolare energicamente schiaffeggiando l’impasto con movimenti dal basso verso l’alto. Il composto dovrà risultare liscio, molto appiccicoso e ben amalgamato.
  • Portare a giusta temperatura abbondante olio per frittura e friggere il composto a cucchiaiate: immergere il cucchiaio in acqua, prelevare un po’ di impasto e farlo cadere nell’olio caldo.
  • Girare le zeppole di continuo sino a doratura e cottura.
  • Allontanarle dall’olio e adagiarle su carta cucina.
  • Sistemare le zeppole su di un vassoio, cospargerle di miele e zuccherini colorati. Servire subito.

  • In a bowl sift the flour together with the baking powder, add the slightly warm water, salt and stir vigorously slapping the dough with upward movements from the bottom. The mixture should be smooth, very sticky and well blended.
  • Bring to the right temperature abundant frying oil and fry the mixture in spoonfuls: immerse the spoon in water, take some of the mixture and drop it in hot oil.
  • Turn the zeppole continuously until browned and cooked.
  • Remove them from the oil and lay them on kitchen paper.
  • Place the zeppole on a tray, sprinkle them with honey and colored sugars. Serve immediately.

2. Zeppole con lievitazione

  • In una brocca versare l’acqua, unire il lievito sbriciolato e mescolare con un cucchiaio per farlo sciogliere.
  • Setacciare la farina in una ciotola, versare l’acqua con il lievito e impastare energicamente con le mani con movimento dal basso verso l’alto e regolare di sale. Lavorarlo a lungo per incorporare tanta aria. Il composto dovrà risultare molliccio ma ben amalgamato.
  • Coprire la ciotola con pellicola e far lievitare l’impasto delle zeppole in un luogo tiepido per circa 2 ore.
  • Portare a giusta temperatura abbondante olio per frittura e friggere il composto a cucchiaiate.
  • Una volta che le zeppole sono cotte e ben dorate, allontanarle dall’olio e adagiarle su carta cucina.
  • Sistemarle su un piatto, versare il miele con lo spargimiele e decorare con zuccherini colorati. Servire le zeppole dell’Immacolata subito.

  • Pour the water into a jug, add the crumbled yeast and stir with a spoon to melt it.
  • Sift the flour into a bowl, pour the water with the baking powder and knead vigorously with your hands in an upward motion with regular salt. Work it for a long time to incorporate lots of air. The mixture should be soggy but well amalgamated.
  • Cover the bowl with film and let the dough rise in a lukewarm place for about 2 hours.
  • Bring plenty of frying oil to the right temperature and fry the mixture in spoonfuls.
  • Once the zeppole are cooked and well browned, remove them from the oil and place them on kitchen paper.
  • Place them on a plate, pour the honey with the honey spoon and decorate with colored sugars. Serve the zeppole dell’Immacolata immediately.

zeppole 1 - Le zeppole dell'Immacolata
zeppole 2 - Le zeppole dell'Immacolata



Italiano Traduzione
la lievitazione
leavening, rising
l’acqua tiepida
lukewarm water
to fry
il lievito di birra
brewer's yeast
to sift
to turn
di continuo
la brocca
pitcher, jug
to crumble
dal basso verso l’alto
from bottom to top
lo spargimiele
honey spoon
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