Crispelle with Potatoes- Zeppole with Anchovies and with Sugar.
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- Опубліковано 3 січ 2021
- Crispelle with Potatoes- Zeppole with Anchovies and with Sugar.
In this video, you will see 3 ways to make different Zeppole with the same dough.
Ingredients:-
8 cups bread flour(1 kilo).
1 tablespoon of salt (20 grams).
2 tsp of dry active yeast.
1 tsp sugar.
3 cups or a little more of lukewarm water (750 to 850 ml).
2 medium potatoes about one pound (450 grams).
Anchovies.
Powder sugar.
Cinnamon sugar (1 cup granulated sugar and one tablespoon of cinnamon).
4 cups oil for frying (1 liter) vegetable/canola/sunflower.
Directions:-
Step#1- Peel and cube your potatoes. Boil until tender, drain, and mash.
Step#2- In a large bowl combine flour, salt, and potatoes.
Step#3- Add sugar and yeast to 2 cups of lukewarm water and proof the yeast. Within a minute it should bubble up so that determines that it is active and alive.
Step#4- Add the water/yeast to the flour and mix by hand. Slowly add more water as needed. I used a little over 3 cups.
Step#5- The dough should be wet but not runny.
Step#6- Work the dough by hand for 5 to 8 minutes until smooth. Cover with plastic wrap or kitchen towel and let it rise for 2 hours or until doubled in size.
Step#7- I like to fry in a work or a deeper frying pan works too. Add oil and on medium-high heat let it get hot. You don’t want it too hot otherwise they won’t cook inside.
Step#8- Wet your spoon and scoop out a spoonful and with the help of your finger drop dough in oil.
Step#9- Dip anchovies in the batter to completely coat and then fry.
Step10- Dip the plain Crispelle in cinnamon or powdered sugar.
Enjoy!
Buon Appetito! - Навчання та стиль
Allessandra! You are amazing! Really enjoy watching you create the lovely recipes! Wow! Zeppoles with Anchovies! I love Anchovies! Thank you! Must try them! ♥️♥️♥️💋💋💋🌸🌷🌸
Hello Annette,
Thank you so so much. The potato in the dough gives it extra fluffiness. Thank you so much for watching and your beautiful comment. 💕💕💕
My mom would make the plain ones first they would be the round ones, and once they are all done then she would make those with the anchovies (the long ones, so no mistaking which one is which)
because the anchovies will automatically flavored the oil so she would never mix the two! The anchovies are my favorite! Thank you so much for this recipe. My mom passed away three years ago, so I’m going to try and continue the tradition using your technique. Merry Christmas.
I’m so very sorry for your loss and I hope you’ll make this recipe and remember mom. 💕 I totally agree about not mixing both
A wonderful tutorial and a great salute to beautiful Calabria! Cugina, all of us appreciate your tips as you teach. Looking forward to more tutorials in 2021!
I can't wait to see Zia's reaction to this video! Will keep you posted! Buona giornata! 🌻💞🌻
Grazie cara AnnaMaria! 🥰 every region has its specialty and I love them all! I can’t wait for zia to watch it. 💕 grazie e buona giornata anche a te.
😊that dough looks wonderful
Thanh you. Made them for New Year’s Eve. I have the video up on instagram if you’ll like to look. Buon anno 💕🎆
Was lovely to see the variations and that you don't twist them you make them round and with the spoon.
@@elisabethmartin9162 thank you so so much for watching. 💕💕
Thankyou...thankyou...
I have been looking for this recipe for a least fifteen years...
My mamma used to make it like this but as all mothers she didn't write any of her recipes down...
I know most of them by memory but I couldn't get this one just right until now...
Most welcome 😊 it’s messages like yours that bring tears to my eyes and give me the drive to keep making the videos. God bless you and your beautiful mamma. I’m sure she’s smiling down from heaven. Thank you so much!! ❤❤❤
I have to try with the anchovies! So many wonderful recipes!
Thank you Melanie! The anchovies Crispelle are perfect with ice cold white wine. Hope you’ll make them. 🥰
OMG Thank you so much I am going to make these this weekend.. can hardly wait!
Here’s the link. ua-cam.com/video/ecVXxQ6U_3M/v-deo.html
This reminds me of my Calabrian grandmother! She made these on Christmas and Mew Years Eve! BUT do not put the anchovy crispelle I the same oil as those you want to roll in sugar! Finish those you want sweet, then cook the anchovy filled ones.
Thank you so much for the tip. It’s exactly what I do.
💕💕💕
This is the closest to my grandmas ,thank she was from Reggio
Thank you so much! I try to pass on the recipes I too grew up with. 💚🤍♥️
Another great recipe ! Happy New Year !!!
Thank you and same to you! They’re so soft and delicious! 💕🥰
Ciao Alessandra, buonissime le crispelle, con le patate sono morbidissime! ❤ 😘
Grazie!! Veramente morbide e non assorbono olio. Buona giornata a te! 🌼🥰
Made these by following your clear and easy to follow instructions. Delicious just like mum used to ma❤️ke.👌
Thank you so much Cathy. You can’t imagine how happy you just made me. Let’s keep cooking together and carrying on the traditions. 💚🤍♥️
yum, yum, yum
Thank you for watching!
Happy New Year to you and yours!! So looking forward to cooking with you this year!!
Thank you so much! 🙏🏻🥰 please let me know if there are any recipes you would like to see. Buon anno to you too. 🎆🥰🎊
@@alessandrasfoodislove ...definitely....seems every time I think of one you post it that day, lol
@@catherineirene9147 that’s so cool. We are on the same wave length. 🥰🥰🥰
Brava❤ Buon Natale 🎄
Grazie di cuore. Buon Natale 💫🎄
We call them Zippuli in southern Calabria. Buon Natale!
Buon Natale 🙏🏻🎄💫 Thank you so much for watching.
Ciao Alessandra happy New year buonissimi 🤤 io li dovevo fare per capodanno e non li ho fatto perché li ho dimenticato ciao statti bene 💚🇮🇹
Ciao Maria. Grazie Buon anno anche a te. Spero che li farai presto. Tanti cari saluti e grazie sempre che segui il mio canale. 🥰
@@alessandrasfoodislove si certo li farò grazie e un piacere seguirti saluti anche a te 🤗
Love following my fellow Italian. My mom was from Concerta, I love to cook, you inspire me. Can I use AP flour if I don’t have bread flour. I have OO flour for my pizzas. What’s a girl to do?
How wonderful to connect over our shared love for Italian cuisine! Your mom's heritage from Concerta must add a special touch to your cooking. As for your question, absolutely, you can use all-purpose flour instead of bread flour in many recipes. While bread flour has a higher protein content, which helps with gluten development and gives bread its structure, all-purpose flour can still work well, especially in recipes where a chewier texture isn't crucial. And for your pizzas, OO flour is perfect for achieving that authentic Italian crust! Keep experimenting and cooking with passion, and you'll create delicious dishes every time. Buon appetito! 🇮🇹🍕
Ciao Alessandra, I'm looking for a good recipe for a dish my Mum's boyfriend's step-sister used to make. Is the dough more like a pizza dough consistency? I have a Thermomix and I'd like to try to convert it into a Thermomix recipe. Any tips?
Hey there! That's awesome that you want to recreate that dish. The dough is probably similar to pizza dough, so go for that texture. Let's whip up some magic in the kitchen with your Thermomix!
I'm making your ricotta sfinge tomorrow..I can't wait..l was too tired today plus I had a doc appt..looking forward to eating them. I haven't had them in years! Happy New Year to you and your family! Omg! The yelling..don't we yell loud??? Lol.
Hi Susan,
Hope all is ok with your appointment. Tomorrow will be a special day when you make the Sfinge. Remember not to have the heat so high otherwise they’ll brown on the outside and not the inside. I live watching them flip on their own. It’s soooo cute! I live in the woods...my husband purposely did that so no one hears my screams. 😂🤣😂 my voice travels about one mile 😂 a funny note...we purchased a mic 🎤 for the videos and then realized I don’t need one. LOL let me know how they turn out. Be safe my friend and enjoy the sfinge. Don’t forget the orange zest. It’s a must.
@@alessandrasfoodislove lol. That's funny...living in the woods so people don't hear you. Yes, you are very easy to hear. I guess no mic needed!!! Haha. I have my ingredients all ready to go, orange included! And I remember what you said about not getting the oil so hot that they burn and don't cook in the middle. I will be watching your video again and following step by step! I will let you know how they turn out..and I'm fine. Just a usual visit to the doc. Have a good sleep! ❤❤❤
My neighbor puts salt on hers, called them salt bread
That sounds delicious! Thank you so much for watching
O fatti I tuoi struffoli e sono molto duri😢
Ciao Ida, mi dispiace. Dovrebbero essere friabili e leggeri, faccio un’altra ricetta con il burro e quelli sono più morbidi. Spero di pubblicarli presto. Questa è la ricetta che faccio da sempre. Grazie per la visione. Buone feste.
💫🙏🏻💕🎄🎅🏼🤶🏻