ItalianCalabrian
Calabrian Zeppole
by Federico Fusca Chef · 332K subscribers on YouTube
Crispy fried Calabrian zeppole made with a dough of flour, yeast, and water, loaded with spicy cured pork (sacro porco piccante) and capers. A perfect aperitivo snack.
- Difficulty
- medium
Ingredients
7 items- 500 gFlour
- 4 gFresh Brewer's Yeast
- 500 mlLukewarm Water
- 200 gSacro Porco Piccante (Spianata Calabrese)
- 80 gCapers
- SaltA pinch
- Peanut OilAs needed for deep frying
Method
- In a large bowl, combine 500 g of flour and 4 g of crumbled fresh yeast. Add 500 ml of lukewarm water and mix roughly.
- Set aside the dough and cut 200 g of spicy Calabrian cured pork (sacro porco piccante) into small cubes.
- Add the pork cubes and 80 g of capers to the dough.
- Stir with a spoon until the dough becomes a sticky, glue-like consistency.
- Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.
- After resting, heat plenty of peanut oil in a deep pot over high heat.
- Using two spoons, scoop portions of the dough and drop them into the hot oil.
- Fry until golden brown and crispy, then drain on paper towels.
- Sprinkle with a pinch of salt and serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
