Fried Zeppole
Zeppoles are pastries typical of Roman, Neapolitan and Italian cuisine in general, as well as the cuisine of the island country of Malta. They are originally a dessert (rolled in sugar, cinnamon ...) but can also be served as a salty dish. These Zeppolas are so-called "street food" which is present not only on Italian streets but also at street festivals all over America.
Preparation steps
- Mix the yeast with lukewarm water and sugar and let it rise.
- In a large bowl with a mixer for 5-6 minutes, mix the flour, salt, oil, water and the remaining yeast. If the dough is too dry add water, if it is sticky add flour.
- Transfer the dough to a floured surface and place until smooth and elastic, about 5-7 minutes. Put in a bowl and cover with a lid or cover with a cloth, plastic wrap ... and leave for about an hour to rise.
- Divide the dough into three parts and knead until the air comes out. Place the dough balls on a clean work surface and cover with a little plastic wrap. Leave again for about an hour to rise.
- Tear off the airy dough or cut with scissors into 2-3 cm pieces and fry in well-heated, deep oil. It is very important that you do not knead the dough before frying, ie after you have left it for the second time to rise, because the Zeppole will be hard and not airy.
- Leave the finished Zeppole on a napkin or paper towel for about a minute to drain.
Serving
Serve with jam, rolled in sugar or with ketchup, pate, ham and other meat and dairy products