Stuffed Zeppole
Stuffed Zippoli Calabresi
Each savoury doughnut is stuffed with an olive or anchovy before frying for an added surprise inside.
The dough can also be used for a sweet preparation, stuff with a little chocolate spread and dust with icing sugar or Cinnamon sugar.
Ingredients
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500 g all-purpose potatoes
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2 eggs
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7 g dried yeast
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80 ml (⅓ cup) milk
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500 g “00” flour or plain flour
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Salt, to taste
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light olive oil or vegetable oil, for deep-frying
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anchovies and or pitted olives, for stuffing