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.

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Start kneading, then stir in limoncello too.

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

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

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

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

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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.

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

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

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

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Serve your Potato Zeppole still lukewarm.

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