Potato zeppole

PT30M

PT1H

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Ingredients

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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
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
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