Salted Zeppole Recipe – Italian Cuisine – Italian Cuisine

Salted Zeppole Recipe - Italian Cuisine

Greedy Calabrian hunger breaker, it is prepared with a potato mixture that is also flavored with anchovies or with 'nduja, the ultra-spicy regional spreadable sausage

  • 500 g potatoes
  • 500 g flour
  • fresh brewer's yeast
  • salt
  • 130 g of water
  • peanut oil

Boil 500 g of potatoes in their skins for about 40 minutes. Drain, peel and mash with a potato masher in a bowl. Mix them with 500 g of flour, 0.25 g of crumbled fresh brewer's yeast, 2 teaspoons of salt, and about 130 g of water, a little at a time.
Knead until the mixture is smooth and soft. Cover with a cloth and leave to rise in a large bowl for about 2 hours, until doubled. Then turn the dough over onto a floured surface, form loaves of about 10 cm in length and close them in a ring. Fry the donuts in peanut oil at 165 ° C for 3-4 minutes, turning them on both sides. Drain on kitchen paper and sprinkle with a little salt.

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