Top photo: Zeppole are deep-fried doughnuts that can be served as sweet desserts, as shown here, or savory appetizers. For more recipes, travel tips and insight on Italian culture, sign up for CNN’s Unlocking Italy newsletter. This eight-part guide will have you packing your bags in no time.

Janelle Davis, CNN

For the Tucci household, a feast will not be full with out one Italian staple. Zeppole are deep-fried doughnuts that Stanley Tucci calls “addictively scrumptious.”

Whereas capturing “Stanley Tucci: Searching for Italy,” he met up together with his Italian family members in Calabria — the southwest “toe” of the Italian peninsula. They’d cooked for days to arrange for the gathering and whipped up a few of the household’s favourite dishes.

The beloved zeppole stole the present.

Much like beignets however denser, these delectable morsels, which could be served as a savory appetizer or a candy dessert alongside espresso, have all the time been a household hit.

“At any time when my mom would start to fry them, the entire household would unconsciously begin edging an increasing number of carefully to the range till we had been all huddled round her, virtually panting with a starvation we didn’t know we had till she began cooking,” Tucci wrote in his memoir, “Taste.”

“As quickly as they’ve cooled sufficient to deal with, they’re then devoured by anybody who can seize one the quickest,” he recalled in his guide.

Italians usually serve puffy and golden zeppole with a beneficiant dusting of powdered sugar, however the Tucci household prefers a savory model, incorporating anchovies throughout the dough.

These Italian doughnuts have all types of variations: You may stuff them with salami and sprinkle with salt, or for a candy model, fill them with cream, together with hazelnut, chocolate or lemon, and canopy in honey and chopped pistachios. Tucci has experimented with completely different toppings, together with sautéed peppers and goat cheese, served alongside a inexperienced salad and beer.

Even the form and measurement of this finger meals varies from recipe to recipe.

Throughout the web, there’s one consensus: They’re finest freshly fried. However as most Italians will inform you, you’ll gobble these Italian doughnuts up earlier than they’ll cool.

Potato Zeppole

This household recipe requires frying in vegetable oil, however for a extra conventional preparation, you should use olive oil. Search for 00 flour, which is finely floor Italian wheat flour, at on-line baking or Italian specialty shops.

Makes 30

Components

¾ kilogram | 5 ¼ cups yellow potatoes, peeled and diced

½ kilogram | 4 cups flour plus extra for floor, ideally sort 00

15 grams | ¾ tablespoon desk salt

12 ½ grams | 1 ½ tablespoons brewer’s yeast

60 milliliters | ¼ cup heat water

Oil-packed anchovies, drained, patted dry and diced, or diced salami (non-obligatory for savory)

Olive oil for frying

Powdered sugar or honey (non-obligatory for candy)

Gear

Potato masher or potato ricer

Deep fryer or giant pot

Deep-fry thermometer (non-obligatory)

Directions

1. Boil the potatoes in a big pot till they’re mushy, about 10 minutes. Drain and switch potatoes to a big bowl and mash them with a potato masher whereas they’re nonetheless heat. (If utilizing a potato ricer, load them in batches into the canister and extrude the potatoes into the bowl.) Mix ½ kilogram (or 4 cups) flour and salt with the mashed potatoes.

2. Dissolve the yeast in heat water to activate after which add it to the combination.

3. Knead the substances collectively within the bowl till the combination is a easy, dry dough.

4. Cowl with a fabric and let the dough relaxation till it has doubled in quantity, about 3 hours.

5. When it has doubled in quantity, flip the dough over onto a floured work floor. With moist palms, divide the dough into small items and kind doughnut-shaped rings which can be about ½-inch thick. You may regulate the scale based mostly in your private choice.

For a savory model, add a few diced anchovy fillets or diced salami to the dough as you form it if desired.

6. Pour the oil into a big saucepan to succeed in a depth of 5 centimeters (or 2 inches) and warmth over medium warmth. To examine that the oil is sizzling sufficient, immerse a chunk of dough; if it stays on the underside, it’s nonetheless chilly. If the dough involves the floor and fries, the oil is prepared. If the oil turns into darkish, then it’s too sizzling, and you’ll have to decrease the temperature by eradicating the saucepan from the warmth. (Alternatively, warmth oil till a deep-fry thermometer registers 149 levels Celsius or 300 levels Fahrenheit.)

7. Fry the doughnuts in small batches, turning them over midway, till they’re puffy and golden brown, 4 to five minutes whole. With a slotted spoon, switch doughnuts to a plate layered with absorbent paper towel for just a few seconds to absorb the surplus oil. Change the oil midway by way of frying.

8. Serve sizzling. You may eat them plain or with toppings, if desired. For a candy model, add powdered sugar or honey to the nice and cozy zeppole.

This recipe is courtesy of the Ventra household (family members of Tucci).

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High picture: Zeppole are deep-fried doughnuts that may be served as candy desserts, as proven right here, or savory appetizers. For extra recipes, journey suggestions and perception on Italian tradition, join CNN’s Unlocking Italy e-newsletter. This eight-part information may have you packing your luggage very quickly.