Zeppole Con Pesce
Fried Dough with Fish from The Roseto Cuisine Cookbook. posted for ZWT7. This delicious recipe is a traditional part of the luncheon prior to the Christmas Eve dinner. Also nice for Ramadan.
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READY IN: 3hrs 10mins
SERVES: 12
YIELD: 24 zeppole
UNITS: US
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DIRECTIONS
- Dissolve the yeast in 1/4 cup of water taken from recipe.
- Mix flour with salt in a large bowl. make a well and add remaining cup of warm water, yeast, eggs and oil.
- Mix well.
- Let rise in a warm place until doubled in bulk.
- Heat the oil in a deep fryer. With a greased tablespoon, dip out a rounded tablespoon of dough and flatten on the palm of your hand. Place fish along the center, fold shut, twist and fry until brown.
- Drain on paper towels.
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