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)
Zeppole by Pasquale Torrente 1
Zeppole by Pasquale Torrente 2

Frying products

Frienn

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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

Zeppole by Pasquale Torrente 4
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.

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