La Mozzarella In Carrozza

Crunchy zeppoline, perfect plain or with ham and cheese.

Yields: 20/25   Prep: 5Min + 1Night Maturation ~ Cooking Time: 3Min   Diff: Easy
- 200g Flour type 1
- 50g Durum wheat flour
- 220ml Sparkling water
- 1/2 Teaspoon active dry yeast
- 6g Salt
- Peanut oil


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!


- 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.