Zippuli (Italian Potato Cheese Fritters)
Photo: Wikimedia Commons, CC BY-SA 3.0
Zippuli are fried dough from Calabria, in southern Italy, and this version builds the dough from boiled potatoes, Parmesan and plenty of fresh parsley. Baking powder lightens the mash so the logs puff as they fry, and garlic powder seasons them all the way through. Calabrian families vary the recipe, and some add anchovies. Serve them just cool enough to hold, with marinara for dipping.
Instructions
In a large bowl, stir together the salt, baking powder, garlic powder, Parmesan and chopped parsley until evenly combined.
Add the boiled potatoes and mash them into the dry mixture. Keep mixing until it forms a crumbly paste.
Beat in the eggs until the mixture comes together as a sticky dough.
With your hands, roll the dough into logs about the size of a hot dog, roughly 6 to 8 inches long.
Fry the logs in hot fat, turning them once, until both sides are browned. Lift them out and drain on paper towels.
Let them cool until you can handle them comfortably, then serve with marinara sauce for dipping.
Make it personal.
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