This salty version of zeppole will get you hooked at birth bite! They’re crispy on the outside and incredible soft on the inside. If you never tried fried pizza dough before, you don’t know what are you missing!
In a medium bowl put the water, yeast and sugar, mix. Add half of the flour and mix very well trying not to leave a lot of lumps. Cover the bowl and let it rest for 30 minutes.
Make the dough
After the resting time, add the olive oil, then the remaining flour and salt. Begin to knead inside the bowl to combine the ingredients as much as possible.
Place the dough on a working surface and knead for 8-10 minutes or until you achieve a smooth elastic dough. Form then a ball.
Grease a large bowl with a bit of oil and place the ball of dough inside. Cover with cling film and leave to rest until the dough has doubled in size (one and a half hours in hot temperatures or up to 3 hours in cold temperatures).
Prepare zucchini
Wash them well, dry them and cut off the tips, then grate them with a cheese grater and sprinkle them with a pinch of salt.
Place zucchini in a strainer and leave them to drain out the liquid as much as possible for about 1 hour.
Combine dough and zucchini
Dust with flour a working surface. Place the dough and deflate it a little bit.
Using your hands give it a round shape, like a thick pizza and place the well-drained zucchini in the center.
Start kneading, you will see that the dough becomes very sticky but it does not matter; continue to knead for a couple of minutes or long enough for the zucchini to integrate into the dough.
Form a ball and sprinkle it with a little flour, just enough to allow the ball to form and be able to take it with your hands without the dough sticking.
Place the ball on a large cutting board, cover with cling film and leave to proof between 30 and 60 minutes (depending on the temperature, if it’s too cold it will need about 1hr, less if it’s warmer).
Make the zeppole
After the resting time use your hands and a rolling pin to roll the dough in a 1cm thick round shape. Cut then the zeppole with a knife or a pizza cutter wheel.
Working on batches fry zeppole in a good amount of oil.
As they coming out of oil, place them onto a plate with paper towels to drain excess of oil. Serve them warm.
Nutrition Information
Serving: 1grams
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