Not sure what to start the party menu with? The salty zeppole satisfy every perplexity and gluttony. Seeing is believing!
Who said that the zeppole they are just the sweet ones, which they usually prepare for St. Joseph? There are those too salty, which can become a sweet tooth starter to serve on the table a Christmas.
Typical of Neapolitan cuisine, in the salty version they are also known as zeppole of grown pasta. Finger food par excellence, they lend themselves to passing the wait before the pizza, but also as an appetizer or as a pleasant interlude between first and second courses. The only contraindication: being fried, one leads to another, and you have to be careful with your diet!
Below we provide you the recipe step by step, in the gallery some straight to make them even more delicious.
How to make salted zeppole of grown pasta: the recipe
To make salted zeppole, you will need: 300 g of flour 00, 250 g of water, 5 g of dry yeast, 5 g of salt and peanut oil for frying.
In a bowl, combine the flour, water, dry yeast and salt. Mix well with the help of a spoon or with your hands, then cover the bowl with cling film and let the dough rise for a couple of hours, making it double in volume.
Meanwhile, heat abundant peanut oil in a saucepan. When it reaches the right temperature, remove a ball from the dough with a spoon and slide it into the oil to fry it. The ball must brown on the surface, then it is ready to be removed from the oil and placed on a tray lined with absorbent paper. Repeat the operation until you have finished the dough. Serve them in a bowl with a pinch of salt.
Fried salted zeppole without leavening
These salty zeppole do not require leavening. Here is what you need: 2 eggs, 50 grams of butter, 150 grams of water, 75 grams of flour 00, gorgonzola, fresh spreadable cheese, peanut oil and raw ham to taste.
In a saucepan, pour the water and then the butter cut into small pieces, to melt. When the butter is melted, remove the saucepan from the heat, and add all the flour, mixing well until it forms a ball. Put the saucepan back on the heat for a few minutes, continuing to stir. At this point, add the eggs, but one at a time, the second only to the absorption of the first, mixing with the help of an electric whisk.
Now transfer the dough into a pastry bag with a star spout and shape donuts, placed on a square of baking paper. Meanwhile, heat the oil for frying. Now dip the donuts and let them swell and brown. Once golden they are ready. Place them on a sheet of absorbent paper, to dry them, and decorate them with a spoonful of gorgonzola cream (obtained by mixing the zola with the spreadable cheese) and on top of a slice of ham. Alternatively, you can use another type of sliced (mortadella, speck, coppa, salami …) or anchovies in oil.
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