Desserts

Zeppole with potato

215

This recipe was my Grandma Rose who brought it with her from Naples, Italy. It has been in our family forever. We make these on Christmas Eve. You could also add some of the baccala in them as well. We always made a few at the end with some in it.

2
1/2 cup oil
2 packages yeast
8 cups flour
2 eggs
1 teaspoon salt
1 teaspoon sugar
2 medium potatoes, riced
2 1/2 cups milk
Make a well with the flour. Heat the milk and oil together, cool enough to add the yeast. Boil potatoes and then rice them, make sure to save some potato water! To the well - add the cooled potatoes, eggs, and the milk mixture. Mix all well! The dough will be very very sticky. If it is not loose enough you could add some of the potato water. Cover and let rise for 1 1/2 hours, punch down and let rise again for another 2 1/2 hours. When dough is ready, shape and fry in hot oil until golden brown. Drain on paper bag. When we make these we usually take a small portion of dough on oiled hands and make a hole in the middle. Then deep fry.
Nutritions

Calories
2526

Sodium
1383mg
57% DV

Fat
59g
92% DV

Protein
67g
135% DV

Carbs
405g
137% DV

Fiber
20g
82% DV

MEXICAN PICO DE GALLO

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3

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