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!
In Malta we are big fans of fried savoury or sweet fritters, especially during this time of year of Lent and Easter. We have the beloved sweet Żeppoli ta’ San Ġużepp and the savoury Sfineġ. Both foods can be called either sfineġ or żeppoli, it’s more how you are used to call them and anywhere you go everyone will understand you, no matter which word you use. Similar recipes of these are traditional in Italy, in particular Sicily, although the sfineġ are normally served for Christmas time. During my research of all the similarities with our cuisines, I have encountered these fried Zeppole filled with raisins. I needed to try them and now share them here, as they are truly delicious.
What are Żeppoli biż-żbib
These żeppoli are made from a similar dough as the sfineġ, although this one has more sugar in it. The batter is filled with raisins before frying, which makes a delicious fluffy doughnut like treat filled with soft and juicy raisins. After frying they are rolled in sugar for an extra sweet touch, although this is totally optional!
Making the Żeppoli with Raisins
The first step to make this recipe is by preparing the batter in advance. Ideally, the batter gets to rest for about 2 hours before cooking. Start by activating the yeast in lukewarm water with sugar. Once this is all nice and bubbly add in the flour and mix well. The batter should be sticky and stringy. As soon as all the flour is incorporated, season with salt. Cover the batter, and let it rest in a warm place for at least 2 hours. The batter should double in size.
Once it’s time to start making the fritters, heat up a small saucepan with oil. The oil should be 170°C. Using two table spoons, grab some batter on the spoon and put some raisins in the middle. With the other spoon, from the sides grab the dripping batter and place it on top of the raisins so that you cover it. In the oil, gently drop in the batter with the raisins. 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 be about 3 minutes on each side of the fritter or until they achieve a nice golden colour. Once ready, roll them in sugar. Serve immediately warm.
FAQs
Can I only use raisins in the fritters?
These fritters have similar dough as the Maltese sfineġ which are usually savoury filled (anchovies, cheese, etc.) However, these ones are on the sweeter side, for these ones I used raisins, although if you are not a fan of these dried fruits, chocolate chips work so well in them!
How to store the żeppoli?
These are made to be eaten immediately, as they will get soggy and oily if you let them stand. Therefore, I only recommend that you make them when you are going to eat them.
Żeppoli with Raisins
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
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!
Leave a Reply