Celebrate the Carnival of Venice with some delicious and delicate Zeppoles!
Zeppole Anacapres ~ Traditional Fried Dough Ribbons
Makes about 20 zeppole
3 ¾ cups 00 Flour
1 lb potatoes
½ cup sugar
5 tbsp butter
2 eggs
Zest of 1 lemon
Zest of 1 orange
2 cakes (50g) natural yeast
¼ cup Milk
1 ½ liters sunflower oil, for frying
Boil potatoes until tender (skin on). Drain and peal by hand. Pour the flour onto a work surface and make a well in the middle. Pass potatoes through a ricer onto the flour and mix potatoes with flour, sugar, butter, eggs and lemon & orange zest. In the meantime, dissolve yeast in the milk, then add to the potato mixture. Mix well and should make a fairly solid dough, not too soft. Let rise in a warm place for about half an hour.
Roll out into coils and twist into ribbons. Set aside and allow to rise about 45 minutes. Put sunflower oil in a small pot and heat over low heat. Test oil by dropping in a zeppola- it should drop to the bottom, then rise to the top right away. Fry for 3-5 minutes turning until golden-brown. Toss with sugar and serve plain or with pastry cream and cherry- to taste.
Notes:
This recipe comes out delicious, and is quite simple to make!
Zeppole Anacapres ~ Traditional Fried Dough Ribbons
Makes about 20 zeppole
3 ¾ cups 00 Flour
1 lb potatoes
½ cup sugar
5 tbsp butter
2 eggs
Zest of 1 lemon
Zest of 1 orange
2 cakes (50g) natural yeast
¼ cup Milk
1 ½ liters sunflower oil, for frying
Boil potatoes until tender (skin on). Drain and peal by hand. Pour the flour onto a work surface and make a well in the middle. Pass potatoes through a ricer onto the flour and mix potatoes with flour, sugar, butter, eggs and lemon & orange zest. In the meantime, dissolve yeast in the milk, then add to the potato mixture. Mix well and should make a fairly solid dough, not too soft. Let rise in a warm place for about half an hour.
Roll out into coils and twist into ribbons. Set aside and allow to rise about 45 minutes. Put sunflower oil in a small pot and heat over low heat. Test oil by dropping in a zeppola- it should drop to the bottom, then rise to the top right away. Fry for 3-5 minutes turning until golden-brown. Toss with sugar and serve plain or with pastry cream and cherry- to taste.
Notes:
This recipe comes out delicious, and is quite simple to make!
