Zucchini Zeppole | Zucchini Fritters

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  • Combine flour, yeast, salt, and water in a large bowl. Mix with your hand until all combined. 2.
  • Work the dough for about 5 minutes. This process can also be done in a mixer with a hook attachment.
  • 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)
  • Once doubled, add the shredded Zucchini in, andnow you are ready to fry.
  • 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.
  • Drop a tablespoon full in the hot oil. Turn zeppole, don’t overcrowd the pot; otherwise, they will not cook evenly and absorb oil.
  • Once cooked, drain on a paper towel and enjoy hot.
  • You can make cones out of small paper bags to serve as they do in Naples, Italy.

Notes

Video

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