Artichoke zeppole

Ingredients

• 2artichokes
• 250 g00 flour
• 250 gwarm water
• 5 gfine salt
• 3 gfresh baker’s yeast
• as neededpeanut oil

Instructions

1. 1

   Clean the artichokes

   Remove the tough outer leaves, trim the tops with a knife and cut off the stems.

2. 2

   Slice the artichokes

   Halve each artichoke and use a small knife to remove the fuzzy inner choke. Cut the artichokes into fairly thin slices.

3. 3

   Cook the artichokes

   Keep the slices in acidulated water to prevent them from darkening. Add a splash of oil to a frying pan, drain the artichokes well and sauté over a high heat for 5 minutes. Season with salt, reduce the heat and cook for another 5 minutes. Leave to cool completely, then cover and set aside.

4. 4

   Mix the batter

   Put the flour in a bowl. In a separate bowl, dissolve the yeast in the warm water, then pour the mixture into the flour.

5. 5

   Finish the batter

   Whisk until smooth, then add the salt. Cover the bowl with cling film.

6. 6

   Leave to rise

   Leave the batter to rise for 1 hour. Add the cooled artichokes and fold them in very gently.

7. 7

   Fry the zeppole

   Heat plenty of peanut oil in a deep-sided pan. Once hot, use two spoons to scoop out walnut-sized portions of batter and slide them into the oil. Fry only a few at a time so the oil temperature does not drop too much.

8. 8

   Drain and serve

   Turn the zeppole from time to time until golden all over. Lift them out with a slotted spoon and transfer to a tray lined with kitchen paper to absorb excess oil. Repeat with the remaining batter and serve hot.

What are artichoke zeppole?

Zeppole are fried Italian morsels, with versions made from dough or batter depending on the region and occasion. This savoury take folds cooked artichoke into a simple yeasted batter.

The batter’s gentle rise gives the fritters a light, tender centre, while the artichokes bring a mild, earthy flavour. They are at their best freshly fried, while the outside is crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 7g protein, 48g carbs, 13g fat.

The flour supplies most of the carbohydrates, while the frying oil contributes much of the fat; the artichokes add a smaller amount of carbohydrate and fibre. There is some protein from the flour, but little from the other ingredients. Serve a few zeppole with a generous portion of salad or vegetables to balance the plate.

Preparing the artichokes

Trim well: Remove the tough outer leaves and the fuzzy choke so that only the tender parts go into the batter.

Prevent browning: Keep the cut artichokes in acidulated water as you work. Drain them thoroughly before cooking so they sauté rather than steam.

Cool completely: Let the cooked slices cool before adding them to the batter; warm artichokes can interfere with the rise.

Getting the batter right

Dissolve the yeast: Stir it into the warm water before combining it with the flour, which helps distribute it evenly.

Mix gently: Whisk until smooth, then add the salt. Once the artichokes go in, fold them through carefully to avoid knocking too much air out of the batter.

Rising and timing

Rise: The method allows the covered batter to ferment for 1 hour. Although the listed total time is 25 minutes, that rise means the full preparation takes longer.

Fry in batches: Have the batter ready before heating the oil, and cook only a few zeppole at a time so the oil stays hot enough to brown them.

Judging the texture

Colour: Turn the fritters occasionally and look for an even golden surface before lifting them out.

Centre: A walnut-sized scoop helps the outside brown while the centre cooks through. If the first fritter is still raw inside, make the following portions a little smaller.

Serving ideas

Serve the zeppole as soon as they have drained, while they are still hot and crisp. They work well as a starter or as part of an antipasti spread.

Pair them with a simple salad or other fresh vegetables for contrast. Keep sauces light so the artichoke flavour remains noticeable.

Recipe notes & tips

• Prepare a bowl of acidulated water before trimming the artichokes so the slices can go straight into it.
• Drain the artichokes well before sautéing to limit splattering.
• Let the cooked artichokes cool fully before mixing them into the batter.
• Use two spoons to portion the sticky batter into the hot oil.
• Fry just a few pieces at a time to help maintain the oil temperature.
• Drain each batch on kitchen paper and serve promptly.

Variations

• Add herbs: Fold finely chopped parsley into the batter with the artichokes.
• Add black pepper: Season the batter with a little freshly ground pepper.
• Use a dipping sauce: Serve with a simple tomato sauce on the side.
• Make smaller bites: Scoop smaller portions for easy-to-eat party snacks.

Common mistakes to avoid

• Skipping the acidulated water: The cut artichokes can darken; keep them submerged while preparing the rest.
• Adding warm artichokes: They can affect the batter’s rise; cool them completely first.
• Overmixing after the rise: The batter can lose some of its air; fold the artichokes in gently.
• Crowding the pan: Too many pieces can lower the oil temperature; fry in small batches.
• Serving them later: The crisp coating softens as the zeppole stand; serve them hot after draining.

How to store

These zeppole are best eaten freshly fried. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven until hot; they will not be as crisp as when freshly made.

Frequently asked questions