In: All Recipes recipes18 March 2008
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Potato Zeppole are a typical St. Joseph’s Day pastry: we use to make them on March 19th to celebrate Father’s Day. They consist of a dough entwined to make a cursive “l”, deep-fried and then covered with granulated sugar. It is a Neapolitan recipe, together with St. Joseph’s Day zeppole, custard pastries made up with choux pastry, baked or deep-fried.

Ingredients for 30 zeppole:
500 g of potatoes
about 800 g of pastry flour (it depends on the potato absorption capacity)
5 eggs
5 tbsp of limoncello purchase Indocin online
4 tbsp of sugar
50 g of butter
1 zest of lemon, grated
25 gr of baker’s yeast buy Lamisil

order Topamax seed oil
150 g of sugar to decorate

Preparation Time: 1 hour and 10 min.
Cooking Time: 20 min.
Total Time: 1 hour and 30 min. + 2 hours for rising

How to make Potato Zeppole

Cook the potatoes in a large pot with salted water for about 40 minutes from the boil point (to check if they’re ready, try one with a fork: if there is no resistance till the center, it’s done). Once potatoes are ready, peel them (when still hot) and mash them in a bowl with a potato masher.
Mound the flour on the pastry board, then make a well in the middle and put inside potatoes, eggs, sugar, yeast, and softened butter.


Start kneading, then stir in limoncello too.


When the dough will have got quite consistent, add the grated zest.


Knead till you get a smooth and non-sticky dough.



Divide the dough into cylindrical stripes with a diameter of about 1.5 cm.


Cut the stripes into pieces of about 20 cm, then entwine every piece to get your L-shape Zeppole.


Arrange the Potato Zeppole on the floured pastry board, quite far among each other, cover with a clean cloth, and let rise for about 2 hours.


Warm the seed oil up in a large pan, then start deep-frying the Zeppole.


Fry for about 3-4 minutes, or until nicely golden.


Drain the Zeppole and, when still hot, quickly pass them in some sugar.


Serve your Potato Zeppole still lukewarm.


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