Authentic Zeppole Italian Doughnuts
Annamaria Settanni McDonald
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- 1 lb
- 2 medium
- potatoes, boiled, skin removed and mashed
- 1/4 oz
- active dry yeast
- 2 c
- warm water
- olive oil for frying (not extra virgin)
1In a large bowl add the flour and the mashed potatoes.
2Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.
3Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
4Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
5Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.