CALABRIA - Calabrian Zeppole
1.65lb of flour
0.55lb boiled potatoes
1/2 baker yeast cube or half a packet of dehydrated yeast
2 cups of water
1 teaspoon of sugar
4 tablespoons Viaggio Extra Virgin Olive oil
0.7 oz of salt
Peanut oil for frying
First thing, wash and boil the potatoes with all the peel. When you can easily pierce them with a fork, drain them, wait a little, peel them and pass them still hot with the potato masher. Pour the salt water into a bowl and dissolve the ½ cube of yeast. The water temperature is very important for the success of a good dough that, after having amalgamated all the ingredients, should be around 75° F. At this point add half of the flour gradually. amalgamate well and add the mashed potatoes working the dough to add all the ingredients to the best. Continue to incorporate the rest of the flour working the dough until it is homogeneous. The result will be a very soft and sticky paste. Cover the bowl with a cloth and allow to rise for 3-4 hours in a sheltered place.
Bring the peanut oil to 340 °F and with greasy hands, detach pieces of dough, fill the center with the stuffing chosen (meat, mozzarella cheese etc.), wrap the dough and gently dip the zeppole in boiling oil. Roll them on both sides, drain when they become a beautiful golden color and place them in a tray covered with absorbent paper. Do not put too much zeppole in the frying pan or fryer at the same time, because this would quickly lower the oil temperature, compromising the success of the frying. Then fry a few pieces at a time.