Savory Zeppoline
Crunchy zeppoline, perfect plain or with ham and cheese.
Yields: 20/25 
Prep: 5Min + 1Night Maturation ~ Cooking Time: 3Min 
Diff: Easy
- 50g Durum wheat flour
- 220ml Sparkling water
- 1/2 Teaspoon active dry yeast
- 6g Salt
- Peanut oil
Info
Yields: 20/25 Prep: 5Min + 1Night Maturation ~ Cooking Time: 3Min Diff: Easy
Ingredients
- 200g Flour type 1- 50g Durum wheat flour
- 220ml Sparkling water
- 1/2 Teaspoon active dry yeast
- 6g Salt
- Peanut oil
Introduction
I tell you: make these zeppoline and everyone will love you! Don’t be afraid about frying: the important thing is to use the right oil and to be careful about its temperature. These zeppole are crunchy and delicious, try them!
Directions
- Mix the flour with the yeast. Stir in the sparkling water and knead using a spoon. It will be a very sticky and wet dough. Add the salt and incorporate it. Cover with cling film and let rise overnight.
- Next morning the dough will be doubled in size and full of bubbles on the top. Heat the oil in a large saucepan and when reach the right temperature start to fry.
- Plunge two spoons into the oil (so the dough won’t stick to the spoon), gently scoop up a piece of dough and deep fry until golden brown.
- Drain your zeppoline on kitchen paper.
Serve immediately.
