Zippuli (Italian Potato Cheese Fritters)
A Zippula (plural: Zippuli) is fried dough from Calabria, Italy. In Calabrian cuisine, zippuli are made with fried potatoes and (sometimes) anchovies. They are also spelled zeplee and zippuile. Though variations exist amongst some Calabrian families, the zippula dough is often prepared with fresh parsley, deep-fried in a skillet, and dipped in marinara sauce when they are cooled to touch.
Ingredients
- 2 tsp salt
- 1 tbsp baking powder
- 1 tbsp garlic powder
- 1 cup grated Parmesan cheese
- ½ cup fresh chopped parsley
- 5 medium potatoes, boiled
- 4 eggs
Ingredients for 4 servings (1.2 kg) · the original recipe
Method
- 1
Mix together all ingredients but the potatoes and eggs.
- 2
Mash in the potatoes, and mix together into a crumbly paste.
- 3
Mix in the eggs until a sticky dough is made.
- 4
Roll dough into hotdog-sized logs about 6–8 inches long.
- 5
Fry in hot grease, turning once to get both sides brown. Drain on paper towels.
Stovetop - 6
Serve with marinara sauce.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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