Back Zeppole Spanish Zeppole French זפולה HE Zeppola Hungarian Zeppola Italian ゼッポレ Japanese Zeppole JV 체폴라 Korean Цеполе Macedonian Zeppule 'e San Giuseppe NAP
 Custard-filled zeppola | |
| Alternative names | Saint Joseph's Day cake, sfinge, bignè di San Giuseppe |
|---|---|
| Type | Pastry |
| Place of origin | Italy |
| Main ingredients | Dough, powdered sugar, fried dough |
Zeppola (Italian: [ˈdzeppola]; pl.: zeppole), sometimes called frittelle, and in Sardinia italianized zippole or zeppole sarde[1] from the original Sardinian tzípulas,[2] is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.[3]
- ^ "Zippole" (in Spanish).
- ^ "Ditzionàriu in línia de sa limba e de sa cultura sarda".
- ^ Brown, Ellen (2015). Donut Nation: A Cross-Country Guide to America's Best Donut Shops. Running Press p. 53. ISBN 978-0-7624-5525-6.