serves
6
prep
10 minutes
cook
10 minutes
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 500 g flour
- 6 tbsp sugar (about 120 g)
- 1 tbsp yeast
- Pinch of salt
- 4 eggs
- 50 ml milk
- 50 g butter, melted
- 1 lemon, zested
- Limoncello, to taste
- 1 vanilla bean
- 3 potatoes (about 400 g), peeled and boiled
- Oil, for frying
- Icing sugar, for dusting
Rising time: about 2 hours.
Instructions
- Mix flour, sugar, yeast and salt in a bowl. In another bowl, combine the eggs, milk, melted butter, lemon zest, limoncello and vanilla bean seeds.
- Combine the wet ingredients with the dry ingredients along with the boiled potato. Cover the bowl with a tea towel and let it rest for a few hours in a warm place until it doubles in size.
- Preheat the oil in a large pan to 170°C.
- Take a tablespoon of dough for each zeppole and fry it in the oil for 3 to 4 minutes. Be sure not to overcrowd the pan, frying about 5 to 8 zeppole at a time.
- Dust with icing sugar and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
