Zeppole

Zeppole are a very common italian dessert. There are many different version in each region, but in my region they are made with potatoes and they are fried. They are very soft inside and crunchy outside. In this family recipe we normally spread on top of each zeppola honey and granulated sugar. They are very heavy but delicious. If you will make it let me now! 😉

Degree of difficulty: hard

Preparation time: 20 minutes + 2 hours resting + 1h frying

Ingredients: (for 60 Zeppole)

For the dough:

• 2 medium white potatoes
• 2 eggs
• 200g white sugar
• 1 cup extravergin olive oil
• 1 cup milk
• 10g baking powder

For frying:

• canola / seeds oil

For decorate:

• honey
• granulated sugar

Instructions:

1. Boil the potatoes until they are soft. Take out the peel and let them cool. Mash them.
2. In a large bowl place the flour, baking powder and the potatoes.
3. Add the eggs, sugar, milk and oil and knead very well with your hands.
4. Let the dough rest for minimum 2 hours. More time is resting and bigger they will became.
5. Start doing the Zeppole by taking a little piece of dough and rolling it until it is very thin and then make a circle and close it just with a small pressure.
6. I suggest to make at first the hall zeppole and then you can start frying them.
7. Heat the oil and then place two or three Zeppole in it and after 3 minutes turn them.
8. When they are browny place them in a plate with kitchen paper for let the excess oil fall.
9. Decorate by spreading honey on top of each Zeppola and then a bit of sugar and they are done!