Sicily and its traditions: the “Zeppole di San Giuseppe”

Growing up in a small town of Sicily, I remember that it was lots of fun on Saint Joseph’s Day (Il Giorno di San Giuseppe), every March 19. It was a day off from school and my mom was cooking the yummy crespelle, better known as zeppole di San Giuseppe or sfingi.

I remember the nice smell in the house and the sweet taste of the raisins and sugar contrasting with the simplicity of the fried pasta dough. I miss those flavors and tend to be profoundly fond of the memories now that I live in New York City.

The feast of San Giuseppe is still a big day for my family back in Sicily because it is also father’s day and my sister Pina‘s name day. Pina is a short form derived from the name Giuseppe. My sister was supposed to be named after my grandmother Peppina, but my father mistakenly registered her with the short form at the city hall the day she was born. My mother was upset at the moment, but soon she dismissed my father’s behavior as emotional. Many other relatives and family’s friends in Sicily are named after San Giuseppe. Therefore, you can easily imagine how this day turns into a very big feast.

I already published this recipe, but I want to make sure to revive the tradition…

Ingredients for 8 people:

1 1/2 cups flour
1 package yeast
Pinch salt
2 cups water (room temperature)
1 cup raisins
6 cups canola oil
1/2 cup sugar

Method

Mix flour, yeast, salt, raisins and water in a bowl. Let rest for about 2 hours. The dough should be almost liquid. With a spoon, scoop dough and make a ball. In a heavy pot, heat oil. Add the dough to hot oil and deep fry until golden brown. Sprinkle with sugar and serve the zeppole. Enjoy!