Recipe NEAPOLITAN ZEPPOLINE

Ingredients:

250 grams of flour "00", 3 grams of yeast, 250 ml of water, 5 grams of salt. 20 grams of Parmesan, pepper.

Doses for: 5 persone realization time: 20 minutes

Recipe:

To start, pour the sifted flour into a bowl, make a hole in the flour and pour all the water over, at room temperature. Add the crumbled yeast. To make the zeppole even more tasty, we also add the Parmesan and a pinch of pepper. We begin to mix with a spoon by incorporating all the ingredients. Only then can we add salt. Now we must begin the real processing of the dough and then by hand and in an energetic way, slapping even the dough in order to obtain a smooth, soft and compact dough. Then cover the container with plastic wrap and wait for the dough to double, holding it for about one hour at room temperature, then in the fridge for at least 2 hours, better than most. Then put on the fire a pot with plenty of oil and no hotter than 170 °, otherwise the zeppole will cook well only outside. It is now very practical to use two spoons, with one we take the dough and the other will serve to make it peel off and slip into the oil. It takes about 5 minutes to cook, ie when the zeppoline are golden and ready to eat.

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