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Ingredients
- 2 cups Bread Flour or All-Purpose Flour. 300 grams
- 1 /1/3 cups Water at room temperature and a little more if needed 310 grams
- 1/2 tsp Dry Active Yeast
- 1 small Zucchini shredded or grated
- 1/4 cup Pecorino Romano cheese or Parmigiano Reggiano 60 grams
- 1/2 tsp Sea salt
- Fresh a cracked Black Pepper
- 2 cups Oil Vegetable/Canola/Sunflower/Peanut
Instructions
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Combine flour, yeast, salt, and water in a large bowl. Mix with your hand until all combined. 2.
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Work the dough for about 5 minutes. This process can also be done in a mixer with a hook attachment.
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Mix in the cheese and cover with a plastic wrap and let it rise until doubled. (Usually 2 hours depending on warmth in the house)
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Once doubled, add the shredded Zucchini in, andnow you are ready to fry.
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In a medium saucepan, add the oil, and on medium-high heat, bring the oil to 350 degrees Fahrenheit. If you don’t have a thermometer, dip a toothpick in the batter and dip in the oil to see if it bubbles. If it does, it is ready.
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Drop a tablespoon full in the hot oil. Turn zeppole, don’t overcrowd the pot; otherwise, they will not cook evenly and absorb oil.
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Once cooked, drain on a paper towel and enjoy hot.
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You can make cones out of small paper bags to serve as they do in Naples, Italy.
