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Żeppoli with Raisins

These Żeppoli biż-żbib are fluffy sweet fritters filled with raisins and rolled in sugar. Serve them fresh and warm for a delicious sweet treat!
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Prep Time:15 minutes
Cook Time:15 minutes
Resting Time:2 hours
Course: Dessert, Snack
Cuisine: Maltese, Mediterranean
Keyword: Frittters, Sweet
Servings: 20 pieces

Ingredients

  • 250 g plain flour
  • 250 ml lukewarm water
  • 1 1/2 tsp active dry yeast
  • 100 g raisins
  • 2 tbsp sugar extra for coating
  • 1/2 tsp salt

Instructions

  • In a large bowl, start by activating the yeast in lukewarm water together with the sugar. Let them activate for about 5 minutes.
  • Add the flour and salt to the yeast mixture and mix well. It has to be really loose without any clumps. It should look like a stretchy batter. If your consistency is more dough-like, add more water.
  • Once you achieve the desired consistency, cover the bowl and let it rest for about 2 hours in a warm place. The batter should be all bubbly and double in size.
  • Fill a large pot with vegetable oil, pour enough oil so that the żeppoli have enough space to cook in, about 7 cm. Heat the oil to about 170°C or 340°F.
  • Using two table spoons, grab some batter on the spoon and put some pieces of the raisins in the middle. With the other spoon grab from the sides the dripping batter and place it on top of the raisins so that you cover it. Gently drop the batter with the raisins in the oil. You will know if the oil is hot enough, as when you drop the batter it should rise to the top and starts puffing immediately. The cooking time should take about 3 minutes on each side of the fritter or until they achieve a nice golden colour.
  • Repeat and continue to fry until all the batter is used. It’s important to leave plenty of space between each fritter so that they don’t stick together.
  • Drain the żeppoli from excess oil on some paper towels and roll them in sugar. Serve immediately and enjoy!

Notes

These are made to be eaten immediately, so only start cooking them when you are going to eat them. They will get soggy and oily if you let them stand.