Crispelle with Potatoes- Zeppole with Anchovies and with Sugar.
Crispelle with Potatoes- Zeppole with Anchovies and with Sugar.In this video, you will see 3 ways to make different Zeppole with the same dough.
Ingredients
- 8 cups bread flour(1 kilo).
- 1 tablespoon of salt (20 grams).
- 2 tsp of dry active yeast.
- 1 tsp sugar.
- 3 cups or a little more of lukewarm water (750 to 850 ml).
- 2 medium potatoes about one pound (450 grams).
- Anchovies.
- Powder sugar.
- Cinnamon sugar (1 cup granulated sugar and one tablespoon of cinnamon).
- 4 cups oil for frying (1 liter) vegetable/canola/sunflower.
Instructions
- Peel and cube your potatoes. Boil until tender, drain, and mash.
- In a large bowl combine flour, salt, and potatoes.
- Add sugar and yeast to 2 cups of lukewarm water and proof the yeast. Within a minute it should bubble up so that determines that it is active and alive.
- Add the water/yeast to the flour and mix by hand. Slowly add more water as needed. I used a little over 3 cups.
- The dough should be wet but not runny.
- Work the dough by hand for 5 to 8 minutes until smooth. Cover with plastic wrap or kitchen towel and let it rise for 2 hours or until doubled in size.
- I like to fry in a work or a deeper frying pan works too. Add oil and on medium-high heat let it get hot. You don’t want it too hot otherwise they won’t cook inside.
- Wet your spoon and scoop out a spoonful and with the help of your finger drop dough in oil.
- Dip anchovies in the batter to completely coat and then fry.
- Dip the plain Crispelle in cinnamon or powdered sugar.
Video
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