Neapolitan savory zeppole

Name: Neapolitan savory zeppole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 25
Ingredients: Type 00 flour 1.6 cups; Seaweed sea lettuce 1.4 oz; Sparkling water cold 200; Fresh brewer's yeast ½ tsp; Fine salt 1 ½ tsp; Peanut seed oil 4 ¼ cups

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Makes: 25 pieces
Cost: Low
Note + 1 h of total rising time

PRESENTATION

Recipe by
Sebastian Fitarau

Neapolitan savory zeppole are a classic treat from Campania, popping up all over Naples—especially during the Christmas season. But you know what? Folks enjoy these all year long. These Italian savory fritters have a crispy outside and a tender inside, with a unique twist from sea lettuce—yep, actual seaweed! And look, it gives them a subtle taste of the sea, so so different from other fried snacks.

In Naples, people often enjoy zeppole hot and fresh, served in a cone-shaped paper called a “cuoppo” with other Neapolitan street food. There's something fun, really, about grabbing a paper cone packed with golden fried goodies. They’re just the right amount of moist and not greasy at all—which is great.

These are often picked up from a favorite street vendor when they’re still piping hot, and, to be honest, the smell of frying dough and sea salt is fantastic. There are lots of different takes on the Neapolitan savory zeppole recipe. Pretty much depends on the neighborhood—or what folks feel like adding.

Some versions swap the sea lettuce for bits of salami and cheese, making them heartier, more snacky. Others include artichokes, zucchini, or zucchini flowers, adding a mild and slightly sweet note. So, so delicious.

You'll see these zeppole at family gatherings, especially on Christmas Eve, but honestly, they’re so simple and quick that people fry them up for casual hangouts, or as starters before a bigger meal. And here's the thing, the best part is how easy they are—no need for fancy steps or complicated stuff.

Just a soft dough, a little sea lettuce from a trusted fishmonger, and you’re set. Whether you’re into the classic version or want to try zeppole with anchovies or salami, these little bites give you that real taste of crispy Neapolitan tradition. They bring the fun, easygoing spirit of the best traditional Neapolitan recipes, connecting you to the heart of southern Italy's rich culinary culture. For real.

INGREDIENTS

For about 25 zeppole: Type 00 flour 1.6 cups (200 g); Seaweed 1.4 oz (40 g) - sea lettuce; Sparkling water 200 - cold; Fresh brewer's yeast ½ tsp (3 g); Fine salt 1 ½ tsp (8 g)

For frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Neapolitan savory zeppole

To prepare the Neapolitan savory zeppole, first crumble the yeast into the sparkling water 1 and stir to dissolve it completely 2. Pour the water and yeast mixture into a bowl where you have placed the flour 3.

Add the salt 4 and incorporate it into the dough 5, then cover the bowl with plastic wrap and let rise for 30 minutes 6.

In the meantime, rinse the seaweed thoroughly under running water to remove the salt 7, then squeeze it out carefully 8 and chop it with a knife 9.

After the rising time, add the chopped seaweed to the dough 10 and incorporate it 11 evenly 12. Cover again with plastic wrap and let rest for another 30 minutes.

At this point, heat the vegetable oil to a temperature of 340°F, then take portions of dough about the size of a walnut and let them slide into the hot oil with the help of 2 tablespoons 13. Fry a few pieces at a time for 3-4 minutes, or until golden brown. Drain the zeppole and transfer them to absorbent paper or paper towels 14. Salt to taste and serve your Neapolitan savory zeppole immediately 15!