CALABRIA - Calabrian Zeppole
30 minutes
6/8 servings
INGREDIENTS
- 4 cups of Viaggio Flour
- 0.55lb boiled potatoes
- 1 teaspoon of dry yeast
- 2 cups of water with a teaspoon of salt
- 1 teaspoon of sugar
- SUNFLOWER OLIVE OIL
- your choice stuffing ( mozzarella cheese/meat sauce/olive sauce/Provolone cheese/....)
DIRECTIONS
Wash and boil the potatoes with all the peel. When you can easily pierce them with a fork, drain them, then peel and mash them. Pour the salty water into a bowl and dissolve the yeast. At this point add half of the flour gradually. Mix 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 should be a very soft and sticky paste. Cover the bowl with a cloth and allow to rise for 3-4 hours .
Bring the Sunflower Oil to 340 °F . On the meantime create little balls filling the center with the stuffing of your choice ( mozzarella cheese/meat sauce etc.). Gently dip the balls/zeppole into the boiling oil. Roll them on both sides with a wooded spoon. When the zeppole become golden, place them in a tray covered with absorbent paper. Do not to put too many 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. Now you can serve them into your favorite plate.
ENJOY!
