INGREDIENTS
250g of bread flour
250g of water
5g of yeast
METHOD
1. Pour warm water and yeast into a bowl and mix until it dissolves completely.
2. Add flour and stir vigorously.
3. Add salt and continue mixing. You will need to obtain a smooth batter without lumps.
4. Cover with food film and let it rest. It must rise for at least 2 hours or until it doubles.
5. Once the time has passed, heat the vegetable oil. It should not be too hot, it could burn your fritters
6. Using two tablespoons, take some dough, enough to form balls, and dip it in oil. Fry a few pieces at a time, the oil must not undergo temperature changes.
7. While cooking, with a spoon, wet with hot oil over the fritters, making them turn, in this way you will make them crispy outside.
8. When they are golden, you can drain them on paper towels. Serve hot!
Some more advice
- The secret to making batter grow well? Put it in the oven with the light on so it will be protected from drafts and temperature changes.
-How to tell if oil is ready? Nothing simpler. Pour a little dough inside, if it rises to the surface and many bubbles are formed around the oil is ready.
-These zeppolines are delicious as they are, but if you want to add a touch of flavor, you can add to the dough the ingredients you prefer, such as olives or anchovies, mixing until distributed evenly.
-Use a high-edge pan for frying. The zeppole must be fried in abundant and boiling oil to obtain good cooking and avoid that they remain raw inside.
-If you want you can prepare the dough the night before and put it in the fridge and fry it the next day.
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Our third cookbook “Italia amore cucina” is out!
This edition is dedicated to Italian cuisine and will reveal all of Grandma’s secrets to create the perfect menu for any occasion!
Find it on Amazon
250g of bread flour
250g of water
5g of yeast
METHOD
1. Pour warm water and yeast into a bowl and mix until it dissolves completely.
2. Add flour and stir vigorously.
3. Add salt and continue mixing. You will need to obtain a smooth batter without lumps.
4. Cover with food film and let it rest. It must rise for at least 2 hours or until it doubles.
5. Once the time has passed, heat the vegetable oil. It should not be too hot, it could burn your fritters
6. Using two tablespoons, take some dough, enough to form balls, and dip it in oil. Fry a few pieces at a time, the oil must not undergo temperature changes.
7. While cooking, with a spoon, wet with hot oil over the fritters, making them turn, in this way you will make them crispy outside.
8. When they are golden, you can drain them on paper towels. Serve hot!
Some more advice
- The secret to making batter grow well? Put it in the oven with the light on so it will be protected from drafts and temperature changes.
-How to tell if oil is ready? Nothing simpler. Pour a little dough inside, if it rises to the surface and many bubbles are formed around the oil is ready.
-These zeppolines are delicious as they are, but if you want to add a touch of flavor, you can add to the dough the ingredients you prefer, such as olives or anchovies, mixing until distributed evenly.
-Use a high-edge pan for frying. The zeppole must be fried in abundant and boiling oil to obtain good cooking and avoid that they remain raw inside.
-If you want you can prepare the dough the night before and put it in the fridge and fry it the next day.
----------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Our third cookbook “Italia amore cucina” is out!
This edition is dedicated to Italian cuisine and will reveal all of Grandma’s secrets to create the perfect menu for any occasion!
Find it on Amazon
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