Thursday, June 20 2024

Potato Zeppole are a typical neapolitan dessert that is simple to cook and requires the use of a few wholesome ingredients.

In fact, the preparation of zeppole involves making a basic dough of boiled potatoes, boiled without the peel, flour, sugar, eggs and butter, to which yeast must be added.


Once a soft and homogeneous dough is obtained, one proceeds by making several strands of dough about two centimeters thick.

Each strand should then be rolled to obtain the typical zeppola shape by closing the dough at the point where the two ends meet.

At this point the zeppole are arranged on the floured pastry board, spacing them apart to prevent them from sticking together during rising.

After an hour, you proceed with cooking the zeppole by dipping them in very hot oil and letting them cook until they are nicely browned on each side.

You then remove the zeppole from the oil using a slotted ladle or skimmer so that you can drain the excess oil well and gently dry them by placing them on a few sheets of paper towels.

Finally, they are covered with white sugar, adhering it over the entire surface.

Zeppole are great hot but also cold and can be enjoyed at breakfast or snack time: hard to stop at the first one, but be careful not to overdo it, otherwise the scale will point it out to you!

 

 

 

 

Makes about 20 zeppole

INGREDIENTS:

  • 2 cups of mashed potatoes
  • 6 cups of all purpose flour
  • 5 eggs
  • 4 tbsp of sugar
  • 3 tbsp of butter
  • zest of 1 lemon
  • 2 tbsp of baking powder
  • a pinch of salt
  • oil for frying
  • 3/4 cup of sugar (for dusting)

 

METHOD:

Boil the potatoes, mash them in a potato masher and let them cool.

Place the flour in a heap on a surface and gradually incorporate all the ingredients starting with the eggs, then add the butter, baking powder, salt,  potatoes, sugar and lemon zest.

Let the dough rest for about 20 minutes, after which form many balls of the same size and then roll them to give them the classic zeppola shape, crossing the two ends.

Let them rise for about 2 hours.

Fry them with seed oil in a high-sided pan, and sprinkle with sugar.

Serve cold.

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