Sweet and fluffy, the irresistible Zeppole with potatoes. A typical Neapolitan pastry, easy to make at home with this recipe:
INGREDIENTS:
400 gr plain flour
250 gr boiled potatoes
100 gr sugar
50 gr butter softend
1 egg
50 ml warm milk
15 gr fresh yeast or 7 gr instant dry yeast
1/2 tsp of salt
1 tsp vanilla extract
the zest of 1 orange
the zest of 1/2 lemon
Method::
First boil the potatoes until cooked, let them cool and remove the skin. Mash them with a potato masher.
Place the flour on a work surface and form a well in the center. Add the mashed potatoes, softened butter, sugar, vanilla extract, orange and lemon zest and the egg. Incorporate the yeast dissolved in the warm milk and little by little mix all the ingredients well until the you roughly form a dough. Add the salt and knead for 10 minutes.
Let the dough rest another 10 minutes and knead again just to smoth it out.
Let the dough rest for about 30 minutes at room temperature.
Cut the dough into pieces, make a rope of dough and form them by joining the ends in an "L" shape. Leave to rise on a surface covered with flour, for about two hours, until the dough doubles in volume.
Fry in plenty of sunflower oil for about two minutes on both sides. It's important to fry a few Zeppole at a time: wait until the first side is lightly browned, and then continue with the second. Drain them on absorbent paper to remove the excess oil. Let cool and coat them with sugar mixed with cinnamon and lemon zest.
16 окт 2024
