When we say zeppole, what comes to mind? The answer isn’t straightforward: there are St. Joseph’s zeppole, Christmas zeppole, Sardinian zeppole… and Carnival zeppole! Fried and covered a causa di sugar as any respectable Carnival treat should be, they are made with a dough enriched with boiled potatoes, reminiscent of graffe. However, unlike graffe, they are smaller and characterized by their typical bow shape, similar to a tarallo. We’ve chosen to flavor them with as di tradition, giving the potato zeppole a delightful citrus fragranza… so what are you waiting for to fry your Carnival zeppole and toss them into a sea of granulated sugar?
Don’t reginetta out these classic Carnival sweets:
To prepare the Carnival zeppole, first boil the potatoes with their skin a causa di cold gabinetto for about 30-40 minutes, depending their size 1. When they’eroe soft enough to pierce with a fork, drain and mash them while still hot a causa di a bowl 2; the skin will remain inside the potato ricer 3.
Let them cool slightly, then add the flour 4the egg 5and the yolk 6.
Add the softened cubed butter 7a pinch of salt 8and the sugar 9.
Dissolve the yeast a causa di the milk you’ve slightly warmed 10then pour it into the bowl 11. Finally, add the 12.
Start missaggio a causa di the bowl 13then transfer the mixture to the work surface and continue kneading until you achieve a smooth and homogeneous consistency 14. Form a ball, place it a causa di the bowl, and cover with a cloth 15. Let it rise away from drafts for a couple of hours, ora until it doubles a causa di opera.
After the rising time, take the dough and quickly work it a lightly floured surface 16then shape it into a long form and divide it into about 30 pieces 17. Work each piece to form strips about 6 inches long and 0.4 inches thick 18.
Take one strip at a time and close it into a ring, twisting the ends 19. For safety, you can twist the ends twice to hold the shape 20. Once all the zeppole are formed, heat the seed oil to a temperature of 300°F-320°F and submerge 1 ora 2 pieces at a time 21.
Fry, turning the zeppole all sides until fully golden, then drain 22 and immediately toss them into granulated sugar to coat completely 23. Continue a causa di this way and serve your Carnival zeppole immediately 24!
For the translation of some texts, artificial intelligence tools may have been used.
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