The Potato Zeppole they are gods leavened fried desserts delicious, typical of the period of Carnival . They are made with the same mixture of the Staples, therefore with boiled potatoes in the dough which makes them super fluffy ; but they are distinguished from these by the "L shape”Which is obtained crossing a sausage of dough. Once cooked they come still hot in the sugar . I let you imagine the goodness! Very soft, caramelized, fragrant, In short poetry for the taste buds!
Like any traditional recipe they exist numerous versions and variants. What I give you today is there Original recipe from the Neapolitan potato zeppole of mine Grandmother ; that I have been preparing for as long as I can remember and that they have accompanied my whole childhood!
It's about a very easy preparation. You can make the dough either by hand or in the planetary mixer. The secret what makes them special is the mix of aromas of orange, honey And vanilla! please don't forget it and you will get the Best potato zeppole ever made!
From this version you can make the classic fried or the Baked potato zeppole simply by increasing the dose of sugar; in the ingredients all the variations!
Perfect to enrich the Carnival sweets buffet together with Chiacchiere, Castagnole, Bomboloni and other goodies on the subject, but you can also make them for father's Day March 19! but also for Birthday parties, Party and snacks for children!
the Zeppole di San Giuseppe (the original Neapolitan choux pastry, fried but without grease! with cream filling)
|1h||15 minutes||1h15 minutes|
Quantity for 40 pieces
Like potato Zeppole
First of all, make the dough following the procedure found in GRAFFE
where you can find all the useful tips with step-by-step photos.
Once it has risen, turn the dough over onto a floured surface, put a smooth ball back together.
Then sprinkle with flour and roll out the dough with a floured rolling pin, the dough must be about 1 cm thick (no lower)
Finally, cut the strips from the dough with a long-bladed knife, roll each strip into a loaf with a thickness of about 1 cm and cut it to a length of about 15 cm and close it forming an L and pressed in the center:
If you have to bake them, you should use a 20 cm loaf and make them with the largest hole, otherwise it will disappear during cooking.
Do this until you have finished all the pasta.
As you make them, transfer them to a baking tray covered with baking paper at a distance of 2 – 3 fingers:
Let it rise in a dry place with a stable, warm temperature (28 ° the ideal) where there are no drafts, covered with a cloth. After about 40 – 50 minutes they will have increased in volume
Baked potato zeppole
Bake in a static oven at 180 ° already hot for 15 – 20 minutes immediately after sprinkling with icing sugar.
Fried potato zeppole
First of all prepare in a high saucepan with oil for frying, wait for the temperature to be right by making the test with a small piece of pasta: if the small piece sinks into the oil and hardly rises to the surface, the oil is cold so it is not ready.
The oil don't be cold otherwise the zeppole will fill with oil and compromise the success of the dessert.
But it doesn't even have to be burned so if you insert a piece of test paste and it turns dark brown immediately, the oil is not the right temperature; in this case, remove the pan for a few seconds and put it back on the flame over a lower flame.
The oil is perfect when we insert the small piece of test paste and bubbles form around us without burning.
First of all directly cut out the baking paper with the donuts to avoid deforming them and put in oil with the paper, in a few seconds it will come off and you can throw it away.
Then cook a few pieces at a time for about 2 minutes, drain with a slotted spoon and place them on absorbent paper WITHOUT crushing or drying them for a few seconds.
While still hot, while inserting the other donuts in the saucepan, pass them in the granulated sugar on both sides.
Finally, immediately arrange the donuts in another serving container, taking care to change the sugar when you see that it becomes grainy and greasy to the touch.
Yours are ready Potato Zeppole :
You can keep well sealed in cling film for about 2 days.