Potato zeppole
Item 1 of 1
A traditional Italian snack, potato zeppole are akin to little potato doughnuts. This recipe from Andrea Migliaccio is easy to make and results in a sweet treat that can be enjoyed at any time of day (including breakfast).
First published in 2015
Ingredients
Metric
Imperial
Potato zeppole
- 250g of potatoes, boiled
- 250g of 00 flour
- 1 1/2 tbsp of sugar, plus extra to serve
- 1/4 lemon zest
- 25g of yeast
- 25g of butter, softened
- 2 eggs
- 1 pinch of salt
- oil, for deep frying
SAVE RECIPE
Equipment
- Food mixer fitted with a dough hook
- Deep-fryer
Method
1
Mix the flour, sugar, lemon zest, yeast, butter, potato and salt in a standing mixer fitted with a dough hook. Gradually beat in the eggs, one by one
- 250g of 00 flour
- 1 1/2 tbsp of sugar
- 1/4 lemon zest
- 25g of yeast
- 25g of butter, softened
- 250g of potatoes, boiled
- 2 eggs
- 1 pinch of salt
2
Knead vigorously, adding the flour until you obtain a smooth and consistent dough
3
Allow the dough to rest in the fridge for approximately 1 hour, then knead again and shape the dough into balls. Allow to prove for approximately 30 minutes
4
Preheat the deep fryer to 180°C
- oil, for deep frying
5
Deep fry the balls until golden brown, then drain on kitchen paper. Roll in sugar and serve warm
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024
