How do you make zeppoli?
I made zeppoli today (the savory kind, with anchovies) and they came out like bricks: way too dense. I used 2 1/2 cups of flour, 1 cup of water, active dry yeast, and salt.
My mother makes these all the time, and I love them, but she's not that great at recipes. "Uses enough flour, fry them in hot oil"...
I let the dough rise for 2 hours in the refrigerator, then fried them in 360F vegetable oil.
You could kill a small animal with the result. Any suggestions?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: