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Potato Zeppole (fried and baked) Perfect recipe to have them very soft! – Gordon Ramsay’s version

Potato Zeppole


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!

Potato Zeppole

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!

Discover also

the Zeppole di San Giuseppe (the original Neapolitan choux pastry, fried but without grease! with cream filling)

PREPARATION TIMES

Preparation Cooking Total
1h 15 minutes 1h15 minutes

Ingrediants

Quantity for 40 pieces

  • 460 gr of Manitoba flour
  • 250 gr mashed boiled potatoes (about 300 gr of raw potatoes to be boiled)
  • 2 whole eggs
  • 50 gr of soft butter
  • 50 g of sugar + 250 g for seasoning (for the baked version, increase the sugar in the dough to 100 g)
  • 8 grams of dry brewer's yeast or 10 grams of fresh brewer's yeast
  • 100 gr of water
  • 1 tablespoon of vanilla essence or the seeds of a vanilla pod (alternatively 1 tablespoon of rum)
  • grated peel of 1 orange
  • grated zest of 1 lemon
  • 8 gr of salt
  • fry oil

Method

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:

how to make potato donuts

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 the potato zeppole rise

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 :

Potato Zeppole

You can keep well sealed in cling film for about 2 days.

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Incoming search terms:

Aloo curry: cream of Indian potatoes – Gordon Ramsay’s version

aloo curry - cream of Indian potatoes


Potatoes, broth and spices: the ingredients list of this aloo curry is short, but I assure you that its aroma and flavor will be full of tasty nuances.

There are many versions of Aloo Curry, but the one I want to share with you is my favorite. “Aloo” which in Indian means “potato”, the undisputed protagonist of this fragrant and very simple recipe. A poor dish, but rich in taste.

aloo curry - cream of Indian potatoes

ingredients for 2 people

WHAT

  • 300 g potatoes (peeled)
  • 1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
  • 2 tablespoons of olive oil
  • 1 tablespoon of mixture of Madras curry*
  • 3 cm of fresh ginger
  • 1 large shallot
  • 1 clove of garlic
  • 2 cups of vegetable broth
  • parsley to serve
  • a few drops of coconut milk or Greek yogurt
  • Salt to taste

HOW TO PREPARE AN ALOO CURRY – INDIAN POTATO SOUP

First, I toasted the seeds in a large pan, then I combined the oil and the powdered spices. This step is essential to express all the aromas of the spices.

I combined the sautéed shallot, ginger and garlic, peeled and finely chopped and, after a few minutes, I added the potatoes. I let them brown for a couple of minutes, then I covered with the broth, lowered the heat and cooked (if necessary you can adjust with a little water).

cream of Indian potatoes aloo curry - cream of Indian potatoes Indian potato curry cream of Indian potatoes aloo curry - cream of Indian potatoes Indian potato curry cream of Indian potatoes aloo curry - cream of Indian potatoes

At the end of cooking I blended almost all the potatoes with an immersion blender, leaving some whole for a chewable effect, I put it back on the fire for another 5 minutes and I served with fresh parsley (or coriander, if you like) and a few drops of milk coconut.

Click.

aloo curry - cream of Indian potatoes

Incoming search terms:

Egg-free chocolate biscuits (gluttonous and light) the perfect and quick recipe! – Gordon Ramsay’s version

Egg-free biscuits


THE Egg-free biscuits they are gods delicious and light sweets!! Made with a pastry without eggs, without butter And without milk! as well as little oil, Brown sugar, cocoa powder e dark chocolate; believe me if I tell you space!!! From dark taste intense and one soft texture, melting And tender to the bite own as the classic chocolate biscuits! But without too many without guilt!! Ideal for those suffering from intolerance to eggs and al lactose; for those who follow a vegan diet And dietary; or simply for whom does not want to give up on taste, while following a lighter diet!

Egg-free biscuits

There Recipe is long standing, one of the that you find here in the site, which I have re-proportioned and lightened by some ingredients!

It's about a quick preparation And very easy! THE Egg-free biscuits they are prepared by hand, without tools, with 1 bowl And 1 fork, mixing everything in the bowl! you just have to wait for the compound cool a moment to be able to form balls of dough such as those of Cookies and then cook in the oven for a few minutes!

From this basic version, you can realize many variations! add chocolate chips, chopped dried fruit, or raisins! Realizing in this way gods chocolate egg-free cookies always new and delicious!

Just like Butterless Cookies, they are great for all occasions; From one snack healthy and balanced to one Breakfast, for children, from transport to school in the office, to give as a gift! They are kept for a very long time if you can resist!

Discover also:

The cake without eggs (soft, delicious, chocolate flavor in a thousand variations!)

Egg-free biscuits recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes + dough cooling 10 minutes 25 minutes

Ingrediants

Quantity for 16 pieces

  • 130 grams of flour '00 (or white spelled)
  • 30 grams of unsweetened cocoa powder
  • 50 ml of sunflower (or flax or coconut) oil
  • 120 grams of 70% dark chocolate
  • 80 ml of boiling water
  • 140 gr of cane sugar or classic
  • 1/2 teaspoon of baking powder for cakes
  • 1 pinch of salt

Method

How to make Eggless Chocolate Cookies

First of all, melt the chocolate and mix with the oil, then boil the water and add the sugar, stir well to melt the mixture and pour everything into the chocolate bowl.

Finally, sift the flour, cocoa, baking powder and salt apart:

chocolate egg-free cookie dough

Then pour the flours into the chocolate, turn with a spoon and wait for the mixture to cool and harden at room temperature. it will take about 30 minutes.

Finally, with the help of an ice cream maker or a spoon, obtain 4 cm balls / hemispheres and place them in a baking tray lined with baking paper:

how to make cookies without

Finally, bake in a static oven at 180 ° for 10 minutes. Remove from the oven and lift with a spatula, let cool completely out of the pan, if you like, sprinkle with salt flakes or enjoy plain.

Yours are ready Egg-free biscuits!

Egg-free chocolate chip cookies

They can be kept for 1 month in a cookie jar or tin box

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