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Ingredients 1 kilo flour
Directions o Proof yeast in 1/2 cup lukewarm water. Stir. Let rest for about 15 minutes.
Notes Mrs. Carmella Romano notes that the batter used to make these fritters is the same as that used for "zeppole con alici," zeppole with anchovies. In fact, when she makes them for the Christmas holidays she uses the same batter for both types of fritters, except of course she does not add the anchovies for "zeppole di vigilia di Natale." Mrs. Carmella Romano remembers that when she was growing up in her hometown of Cantalupo in the 1940s "zeppole di vigilia di Natale" were served at the start of the meal rather than at the end of it. Even though they are dusted with sugar the fritters are not seen as dessert, but rather as an entre. In the 1940s zeppole were only made for Christmas Eve and not at any other time. If there were leftovers they might be served on Christmas, but they were rarely any leftovers as most cooks made just a few fritters (one or two per person). At that time fritters were considered expensive treats as the olive oil needed to fry them was expensive (especially for those who did not grow their own olive trees). Even though the olive oil that the fritters were fried in was reused to fry other foods, the fritters usurped a great deal of oil, so they were thought of as a luxury food served only for the holidays..... The fritters in this entry were made by Mrs. Carmella Romano for Christmas Eve festivities; the photo was taken by Mary Melfi. |