Calabrian zeppole, or zèppuli, are a true symbol of the gastronomic tradition of Portigliola, Sant'Ilario and the entire Locride area. Simple but irresistible, these golden fritters are a collective ritual that unites families in festive moments, especially during Christmas, Immaculate Conception Eve and Carnival. The dough, prepared with flour, water, yeast and sometimes boiled potatoes, is soft and moist, perfect for slow rising. Formed by hand into irregular doughnuts or balls, zeppole are fried in boiling oil until puffy and crispy. They can be sweet, with sugar, orange blossom honey, aniseed, lemon or savoury, stuffed with anchovies, onion, 'nduja, black olives, perfect for festive appetisers.
