Sunday, February 16, 2014

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.


This recipe comes out delicious, and is quite simple to make!