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Zeppole Recipe

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This recipe for Zeppole is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb. flour
5 large potatoes
butter
1 package yeast
salt
Directions:
Directions:
Peel the potatoes. Cut into chunks. Place potatoes in a saucepan. Cover with water. Cover and bring to boil; cook until tender. Save the potato water.

Mash the potatoes with butter – the consistency must be smooth. (You can pass through a sieve or food mill.) Add potato water if needed.

Dissolve the yeast in warm (not hot) potato water. Add a dash of salt. Add to the flour.

Add the flour a little at a time into the potatoes.

Knead the dough – it should not be too sticky or too dry (add potato water as needed).

Let the dough rise 3-4 hours.

Heat oil in the fry pan. Break off dough (larger than a meatball.) The dough can be round or more oval. Fry the dough – drain on paper towels.

 

 

 

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