CALABRIA - Calabrian Zeppole

SKU:

Savory Potato Zeppole (Fried Dough Balls)

Total Time: 30 minutes (plus rising time)

Servings: 6–8

Ingredients

  • 1.65 lb Molino Signetti flour
  • 0.55 lb potatoes (boiled with skin on)
  • ½ cube fresh baker’s yeast (or ½ packet dry yeast)
  • 2 cups lukewarm water
  • 1 tsp sugar
  • 4 tbsp Viaggio extra virgin olive oil
  • 0.7 oz salt
  • Peanut oil, for frying
  • Optional: fillings such as mozzarella, cured meats, or vegetables

 

Instructions

  1. Boil the unpeeled potatoes until fork-tender. Drain, peel while still warm, and mash using a potato masher.
  2. In a large mixing bowl, dissolve the yeast and sugar in lukewarm water (around 75°F). Stir in the salt and olive oil.
  3. Gradually add half the flour to the yeast mixture, stirring until combined. Mix in the mashed potatoes. Slowly incorporate the remaining flour and knead until a soft, sticky dough forms.
  4. Cover the bowl with a cloth and let it rise in a warm, draft-free place for 3 to 4 hours, or until doubled in size.
  5. Heat peanut oil to 340°F. With oiled hands, pinch off small portions of dough. If using a filling, place it in the center, then seal the dough around it. Carefully place zeppole in the hot oil.
  6. Fry a few at a time to maintain oil temperature. Turn until golden brown on all sides. Drain on paper towels.
  7. Serve hot as a savory snack or appetizer.


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