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).
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
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