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Place of origin Italy
Region or state Calabria
Main ingredients Potatoes, sometimes anchovies
Cookbook: Zippula  Media: Zippula

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 prepared with fresh parsley, deep-fried in a skillet, and dipped in marinara sauce when they are cooled to touch.



5 medium potatoes, 2 tsp salt, 1 T baking powder, 1 T garlic powder, 1 cup grated Parmesan cheese, 1/2 cup fresh chopped parsley, 4 eggs


Mix together until a sticky dough is made. Roll dough into hotdog-sized logs about 6-8 in. long. Fry in hot grease, turning once to get both sides brown. Drain on paper towels. Serve with marinara sauce.

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