Artichoke Zeppole

Name: Artichoke Zeppole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Artichokes 2; Type 00 flour 2 cups; Water lukewarm 1.1 cups; Fine salt 0.8 tsp; Fresh brewer's yeast 0.1 oz; Peanut seed oil to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + 1 h of rising

PRESENTATION

Recipe by
Luisa Orizio

Artichoke zeppole, they're a real treat in Campania, especially when spring rolls around with fresh artichokes. These artichoke zeppole recipes start with a moist dough—think frittelle di sciurilli, that Italian classic with zucchini flowers. The magic? It starts when the artichokes are sautéed, keeping them tender on the inside and crispy on the outside. Super tasty. In southern Italy, these bite-sized fried artichoke fritters are everywhere. Really. You'll find them at street stalls, or maybe at home in paper cones. Best part? They're enjoyed hot, super super hot. The fluffy dough and artichokes' gentle flavor—so so good. No wonder people keep coming back.

In Naples and nearby towns, street vendors love adding their own twists to this Italian artichoke appetizer. You might get some grated cheese or chopped parsley, depending on the local flair. And look, these artichoke zeppole variations really pop up everywhere—families have their own secret versions. Rustic yet thoughtful. The crispy shell leads to a soft, tender center, filled with artichoke goodness. Locals say the trick is letting the batter rise fully before adding the artichokes. Keeps the texture light and flavorful. Most people serve these straight from the fryer, maybe with lemon or salt.

Anyone who loves savory zeppole recipes or Italian snacks will get why they're so popular. Bringing a taste of Campania to your table? Pretty simple. These fried artichoke fritters really hit the spot, especially with friends and family—steaming and crispy. Next time you want something simple yet satisfying, these zeppole are sure to deliver a delicious taste of Italy's southern coast. They capture the heart of Italian street food culture, making any gathering feel a little more special. Honestly, cannot go wrong.

INGREDIENTS

Artichokes 2

Type 00 flour 2 cups (250 g)

Water 1.1 cups (250 g) - lukewarm

Fine salt 0.8 tsp (5 g)

Fresh brewer's yeast 0.1 oz (3 g)

for frying: Peanut seed oil to taste

Preparation

How to prepare Artichoke Zeppole

To prepare the artichoke zeppole, first of all, take care of cleaning them. Remove the outer leaves 1, then with a knife trim them 2 and also cut the stem 3.

Cut the artichokes in half 4 and with a small knife remove the inner fuzz 5. Then cut them into fairly thin slices 6.

As you go, place the artichokes in acidulated water to prevent them from blackening 7. Drizzle a little oil in a pan and transfer the well-drained artichokes inside 8. Sauté on high heat for 5 minutes, then season with salt, lower the heat and cook for another 5 minutes 9. Allow them to cool completely, then cover the artichokes and set them aside.

Now prepare the batter for the zeppole. Pour the flour into a bowl 10. In another bowl, dissolve the yeast in warm water 11 and pour everything into the flour 12.

Mix with a whisk 13 until you obtain a smooth batter. Finally, add the salt 14 and cover with cling film 15.

Let it rise for an hour 16. After this time, add the artichokes 17 and mix very gently 18.

Heat plenty of seed oil in a high-sided pot, as soon as it's hot, using two spoons, take an amount of batter the size of a walnut 19 and let it slide into the oil 20. Immerse a few pieces at a time to avoid lowering the oil's temperature too much 21.

Turn the zeppole occasionally until they are well golden 22. Drain them with a slotted spoon 23, transfer them to a tray lined with absorbent paper to remove excess oil 34 and continue this way with the cooking of the others. Serve the artichoke zeppole while still hot!