Zeppole by Pasquale Torrente
by Pasquale Torrente
Serves 4
- 1 kg. - Boiled mashed potatoes
- 1 kg. - Pastry flour
- 8 - Teaspoons of sugar
- 50 gr. - Yeast
- 1 - Glass whole milk
- 1 - Lemon (zest)
- 6 - Eggs
- To taste - Sugar
- To taste - Cinnamon
- FRIENN Oil (temperature: 180°C)
Procedure
- 1
Mix the ingredients.
- 2
Let the dough rise for a couple of hours.
- 3
Make some dough stripes and join the two ends in a ring shape. Let them rise for 30 minutes.
- 4
Heat FRIENN oil until it reaches 180°C
- 5
Deep-fry until golden brown. Sprinkle some sugar and cinnamon on zeppole.
Gallery
Chefs
Pasquale Torrente
Born in 1965 in Cetara (SA), a lovely town on the Amalfi Coast and the undisputed ambassador of spaghetti with anchovy sauce. His exuberant cooking style is matched by his equally sparkling personality.
Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia
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Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia - P.IVA e Cod.Fiscale: 01491110407
