• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

In the Neapolitan fried foods there is a separate chapter for pastacresciute, commonly called zeppole that deserve to stop, even if only for the time to be eaten, on the table in every dining room.


  • 250 gr flour 0
  • 250 gr flour 00
  • 1/2 liter of water
  • 25 gr yeast
  • 25 gr salt


  1. Put the water in a rather large bowl, dissolve the yeast and pour in the flour. I use very large steel bowls.
  2. Work the dough a lot to mix the flour. Add the salt 5-10 minutes after starting processing.
  3. When the dough has reached a fair volume, pour spoonfuls of the mixture into the hot oil, taking care to wet the spoon so that the mixture does not stick.
  4. Serve the pastacresciute hot and sprinkled with salt.
Variations for the dough
  1. To this basic dough, if you want, you can add different ingredients to give different flavors to the pastacresciute.
  2. I will list some of them to give you the idea. Codfish flavor: Pour the heated and chopped cod into the mixture.
  3. Cauliflower Flavor: Add the warmed and finely chopped cauliflower mixture with a fork.
  4. Flavor of seaweed: Finely grind the raw seaweed into the dough.
  5. In short, with the tastes you can indulge yourself as you like, I love them with ricotta and pepper incorporated very carefully in the mixture.
  6. Furthermore, I suggest you, once the various flavors have been incorporated, to let the mixture rise again, in order to ensure the right crunchiness of the fried food.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks