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Zippuli (Italian Potato Cheese Fritters)

A Zippula (plural: Zippuli) is fried dough from Calabria, Italy. In Calabrian cuisine, zippuli are made with fried potatoes and (sometimes) anchovies. They are also spelled zeplee and zippuile. Though variations exist amongst some Calabrian families, the zippula dough is often prepared with fresh parsley, deep-fried in a skillet, and dipped in marinara sauce when they are cooled to touch.

Source and licence

"Zippuli (Italian Potato Cheese Fritters)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Zippuli_(Italian_Potato_Cheese_Fritters), revision 4517777), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Zippuli_(Italian_Potato_Cheese_Fritters)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517777

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Italy. Associated with Italy by its title says: Italian (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix together all ingredients but the potatoes and eggs.
  2. Mash in the potatoes, and mix together into a crumbly paste.
  3. Mix in the eggs until a sticky dough is made.
  4. Roll dough into hotdog-sized logs about 6–8 inches long.
  5. Fry in hot grease, turning once to get both sides brown. Drain on paper towels.
  6. Serve with marinara sauce.