Fried potato fritters

INGREDIENTS

• 1 kg of potatoes;
• 700 g of 00 flour;
• A pinch of salt;
• 40 g of sugar;
• 5 whole eggs;
• 100 ml of extra virgin olive oil (or 50 g of butter/margarine);
• Half a cube of fresh brewer’s yeast;
• Grated lemon zest;
• Peanut oil for frying;
• Granulated sugar for sprinkling the zeppole.

STEP

1. First, boil the potatoes in plenty of water for about 45 minutes;
2. Peel the potatoes while still hot and pass them through a potato ricer;
3. Place the flour on a pastry board in a fountain shape and place the mashed potatoes in the center;
4. Add the eggs, the oil (or the butter or the melted margarine), the crumbled yeast, the sugar and the grated lemon zest;
5. Knead with your hands and slowly incorporate the flour;
6. The mixture must be smooth, soft and homogeneous;
7. Form a loaf, cover with a cloth and let it rise for 2 hours, it should double in volume.
   After rising, take the dough again, detach pieces of dough a little at a time to form strings and then donuts;
8. Place the zeppole obtained on a pastry board (which we have dusted with flour);
9. Cover with a cloth and let rise for two hours in a warm place;
10. They have to look like this;
11. Let’s proceed to cooking the zeppole;
12. In a non-stick pan, pour the seed oil and bring to temperature, when it is very hot, dip the zeppole (two or three at a time) and fry on both sides;
13. Place the zeppole on absorbent paper and then coat them in granulated sugar;
14. We can finally enjoy our fabulous zeppole!