How to prepare potato zeppole or Neapolitan graffe at home

Name: ZEPPOLE DI PATATE alla napoletana
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: italian
Ingredients: 250 grammi di farina tipo doppio zero; 300 grammi di patate; 2 grammi di lievito di birra secco o 6 grammi fresco; 2 uova intere; 50 grammi di zucchero semolato; 50 grammi di burro a temperatura ambiente; la scorza grattugiata di una arancia e di un limone biologici; olio di semi di arachide o girasole alto oleico per friggere; zucchero semolato per decorare le zeppole

Potato wedges, also called Neapolitan staples: Today I leave you the blackmail of these soft sweet pancakes typical of Carnival and St. Joseph, the Father's Day, with them potatoes in the dough,. It is precisely the potatoes that give these fritters an exaggerated softness. Actually, potato-based wedges are not only found in Campania, but also in other regions, like Sardinia, where they take other forms and other names (zippulas property). I fried Carnival sweets, Indeed, are purely regional recipes, that have in common the simplicity of the ingredients (egg, milk, farina, burro, sugar, citrus peel) and the fact of being, almost always, fried in oil or lard.

Carnival Sweets: ideas and recipes

If you take a look at my article on REGIONAL DESSERT RECIPES FOR CARNIVAL, i'm sure you'll find inspiration between STRUFFOLI, FRAPPE or CHIACCHIERE, CHESTNUT of various types and fillings, ACCIULEDDOS Sardinian, APPLE PANCAKES, SICILIAN RICOTTA RAVIOLI (both fried and baked) and much more. About St. Joseph and March 19, read my article on FIVE TRADITIONAL DESSERT RECIPES FOR FATHER'S DAY’.

My tips for perfect potato wedges

The chock-full of potatoes or Neapolitan staples are extremely simple to prepare, ma require double leavening. You just have to be patient, also because by putting little yeast they will rise longer, but they will also stay fluffy longer. You can make the dough by hand, you won't have any problem, or in the planetarium.

As in every frying that respects itself, the crumb recommendations are always the same: use a Large, high-sided wok, fry in dive, i.e. in abundant peanut or high-oleic sunflower oil and maximum attention to the oil temperature. As always, I suggest you buy in a specialized store or on Amazon an indispensable kitchen thermometer. If the oil is too cold, Indeed, frying would be springy and impregnated with oil. If too hot, the wedges would color too quickly remaining raw inside, and they would take on an unpleasant bitter aftertaste.

At this point, All you have to do is boil the potatoes and try these Neapolitan potato fritters or graffe really good, fluffy and light to celebrate Shrove Tuesday. The recipe is from master pastry chef Sal De Riso. Have a good day!

Dolci di Carnevale: zeppole di patate o graffe napoletane

NEAPOLITAN POTATO WEDGES

Portions: 6 Preparation: 30 minutes Cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.3/5

( 20 voted )

Ingredients

250 grams of double-zero type flour

300 grams of potatoes

2 grams of dry brewer's yeast or 6 grams fresh

2 whole eggs

50 grams of granulated sugar

50 grams of butter at room temperature

the grated zest of an organic orange and lemon

high oleic peanut or sunflower oil for frying

caster sugar to decorate the wedges

Procedure

Neapolitan potato wedges are very simple to make. There are two leavenings, but don't be afraid, you'll come very well.

Boil the potatoes, peel them while they're still hot and crush them. Leave them to cool. Put the flour on the work top, mashed potatoes, dry brewer's yeast and salt away from yeast. Combine the soft butter in small pieces, whole eggs, sugar, vanilla and grated orange and lemon zest. Knead first with your fingertips and then, when the mixture is mixed, with the palm of his hand.

You have to get a smooth and homogeneous dough, slightly sticky. You can also make the dough with the planetary mixer. If it turns out to be too sticky, add a tablespoon of flour: if potatoes are the right ones, firm and dry, you won't need it. Once the dough is ready, put it in a bowl, covered with cling film. Leave the bowl in a warm, dry place (the oven with the light on is fine) Until the dough has not visibly leavened (one to two hours).

When the dough has risen, Sprinkle the work surface with a little flour and lay the dough. Divide it into small pieces and obtain from each piece of the cords of 1,About 5 centimeters in diameter, then cross them on themselves as you see in the video tutorial.

Cover the potato wedges with food film and let rise, always in a warm and dry place, until doubled. When the wedges are raised, You will notice that the eyelet that had formed the dough will almost have closed. Remember to spread it with the tip of a finger before frying, so as to give the wedge their characteristic shape.

For frying I suggest you use a wide, high-edged wok. Preheat the oil at a temperature of 170 degrees (check with your kitchen thermometer) and fry the wedges until golden brown, turning them over from time to time. The wedges cook in no time, a minute and a half or so, and they don't have to be over-cooked, otherwise they will be dry inside. Drain the zeppole and place them on paper towels to remove excess oil.

While the potato wedges are still warm, pass them into the caster sugar to which you can add, se volete, a pinch of cinnamon. Enjoy hot Neapolitan potato wedges, warm or cold, they're great anyway. Bon appétit!

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2 comments

Clarita January 24, 2022 - 21:01

Sorry Ada, how much vanilla? a pinch or more?
Thank you and congratulations…for me your site is the best!!

Ada Parisi January 25, 2022 - 11:14

Hello Clarita, I thank you from the bottom of my heart. Vanilla to taste, according to your tastes, the tip of a teaspoon for my taste is perfect, but you can also abound. Best regards, Ada

Potato wedges

Super soft Carnival pancakes

How to prepare potato zeppole or Neapolitan graffe at home