Zeppole
Zeppole are Italian doughnuts made using simple, cheap ingredients, normally eaten during special occasions. Stanley Tucci’s version is salted and uses potatoes to make irresistible golden, savoury bites.
Ingredients
- 4 medium-sized, all-purpose potatoes
- 8g dried yeast
- 250ml/9fl oz warm water
- 1kg/2lb 4oz plain flour, plus extra for dusting
- corn oil, for deep frying
- kosher salt
Method
Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl.
Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside.
Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size.
Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve.
