Zeppole
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Makes 24
Zeppole are Italian doughnuts made using simple, cheap ingredients, normally eaten during special occasions. Stanley Tucci’s version is salted and uses potatoes to make irresistible golden, savoury bites.
Ingredients
- potatoes: 4 medium-sized, all-purpose potatoes
- yeast: 8g dried yeast
- 250ml/9fl oz warm water
- plain flour: 1kg/2lb 4oz plain flour, plus extra for dusting
- corn oil: corn oil, for deep frying
- kosher salt
Method
Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl.
Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside.
Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size.
Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve.
