Would you like to savor the Neapolitan version of “street food”? Go to a friggitoria (literally a “frying shop”) and say: “may I have 2 Euros worth of zeppole and panzerotti?” At that point you will have a cuoppo (paper wrap) or a bag full of these mini-delights to be enjoyed on-the-go. It is also the trademark food for kids who cannot afford eating at a pizzeria. In their simplicity, zeppole and panzerotti fritters, fried on the spot, must categorically be tried at least once in life. And like every street food worthy of its name, they seem extremely easy to make but in reality they hide a few obstacles. Don’t worry though, it just takes practice and the job is done! Zeppole are no other than water, flour, salt, and yeast dough. Panzerotti, instead, are made with boiled and mashed potatoes, salt, pepper, parsley, and Parmesan. No eggs, no oil in the dough, and most importantly not breaded!
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