Zucchini Zeppole | Zucchini Fritters
Ingredients
- 2 cups Bread Flour or All-Purpose Flour (300 grams)
- 1 1/3 cups of water at room temperature (310 grams) and a little more if needed
- 1/2 tsp Sea Salt
- 1/2 tsp Dry Active Yeast
- One small Zucchini shredded or grated
- Fresh a cracked Black Pepper
- 1/4 cup grated Pecorino Romano cheese or Parmigiano Reggiano (60 grams
For Frying:
- 2 cups of oil Vegetable/Canola/Sunflower/Peanut
Instructions
- 1. 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.
- 3. 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)
- 4. Once doubled, add the shredded Zucchini in, and
- now you are ready to fry.
- 5. 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.
- 6. Drop a tablespoon full in the hot oil. Turn zeppole, don’t overcrowd the pot; otherwise, they will not cook evenly and absorb oil.
- 7. Once cooked, drain on a paper towel and enjoy hot.
- 8. You can make cones out of small paper bags to serve as they do in Naples, Italy.
Video
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