How to Make Zeppole || Cara Di Falco || Cara's Cucina

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lighter option with similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has antioxidants and can be more intense in flavor.

Peel the small russet potato and cube it.

Boil the cubed potato in cold water for about 10 minutes until fork tender.

Drain the potatoes and run them through a potato ricer into a bowl.

Mix 2 cups of flour and 3/4 tablespoon of salt in a separate bowl.

Dissolve dry active yeast in 1/4 cup of warm water and let it sit.

Add the riced potatoes to the flour and salt mixture.

Incorporate the dissolved yeast into the potato-flour mixture by hand, mixing until combined.

Add more warm water as needed until a sticky, stretchy dough forms.

Coat a bowl with about 1 tablespoon of olive oil and place the dough inside, covering it to rise for about 3 hours.

After 3 hours, knead the dough until elastic and smooth.

Heat about 2 inches of vegetable or canola oil in a pan until hot.

Coat hands with olive oil to prevent sticking and pull off pieces of dough the size of a golf ball.

Carefully drop the dough pieces into the hot oil, frying them in batches.

Fry the zeppole for about 2-3 minutes until they are deep golden brown.

Remove the zeppole from the oil and drain on paper towels.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens