Cururicchi Calabresi (Calabrian Zeppole)

In Calabria, these irresistible, soft and fluffy delights are known as cururicchi (or zeppole in Italian). Popular around Christmastime, this classic recipe fills kitchens with the warm, cozy aroma of fried dough. Crisp on the outside and tender inside, cururicchi are a perfect touch for family gatherings.

With just a few simple ingredients, cururicchi get their golden, crispy crust and tender inside from a smooth, potato-enriched dough. Traditionally shaped like doughnuts, these Calabrian treats are also made in other shapes and can even be stuffed with bold flavors like ’nduja or sardines. For a sweet version, try them coated in honey or sprinkled with sugar.

When making the dough, the amount of water needed varies based on the potatoes’ moisture; the dough should be soft and smooth, not sticky. If it’s too sticky, just add a bit more flour to get that perfect balance.

Servings: 4

Ingredients:

• 4 cups (17.5 oz / 500g) all-purpose flour
• lbs (24.6 oz / 700g) potatoes
• ½ oz (15g) fresh yeast
• 2 ½ tsp (15g) salt
• 2 cups (17 fl oz / 500ml) water, as needed
• Olive oil, for frying

Step-by-Step Instructions:

1. Prepare the potatoes
   Boil 5 lbs (24.6 oz / 700g) potatoes in salted water (with skins on) until tender. Drain, allow them to cool slightly, then peel and mash until smooth.
2. Make the dough
   In a large mixing bowl, dissolve ½ oz (15g) fresh yeast in 1 cup (250ml) water. Add the mashed potatoes, 4 cups (17.5 oz / 500g) flour, and 2 ½ tsp (15g) salt. Mix until the dough comes together, adding the remaining 1 cup (250ml) water gradually as needed. The dough should be soft and smooth but not sticky; if it’s too sticky, mix in a little more flour.
3. Let the dough rise
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it doubles in size.
4. Shape the cururicchi
   Once risen, take a handful of dough and shape it into a ring like a classic doughnut, or experiment with different shapes. For a savory twist, tuck a small amount of ’nduja or a piece of sardine into the dough before sealing and shaping.
5. Fry the cururicchi
   In a deep skillet or pot, heat olive oil over medium-high heat to 356°F–365°F (180°C–185°C). Fry the cururicchi in batches, cooking until they’re golden brown and puffed on all sides, about 3–4 minutes per side. Remove and drain on paper towels.
6. Serve and enjoy
   Your golden cururicchi are ready! Enjoy them warm.

Buon appetito!

Nutritional Information (per serving):
Calories: 220 kcal | Protein: 4 g | Carbohydrates: 32 g | Fat: 8 g | Saturated Fat: 1 g | fibre: 2 g | Sugar: 0.5 g | Sodium: 190 mg | Cholesterol: 0 mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.