Fried Dough
Zeppole are small fried dough bites typical of Southern Italy, especially popular during festive periods. Soft inside and golden outside, they can be served plain or with sweet or savoury toppings. Simple, rustic and perfect to share.
Ingredients
- 500 g plain flour
- 350 ml lukewarm water
- 7 g dry yeast
- 10 g salt
- Oil for frying
How to Make It
- Dissolve yeast in lukewarm water
- Place flour in a bowl
- Add yeast mixture gradually
- Mix until a soft dough forms
- Add salt and mix well
- Cover and let rise for about 1 hour
- Heat oil in a deep pan
- Take small portions of dough with a spoon
- Drop into hot oil
- Fry until golden and puffed
- Remove and drain on paper towel
- Serve warm
Tips
- Dough should remain soft and sticky
- Use two spoons to shape
- Fry in medium hot oil
- Serve immediately for best texture
Storage
- Best eaten immediately
- Can be kept for up to 1 day
- Not suitable for freezing