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6 Serves
84 Mins
5 g
33 g
1 g
In a large mixing bowl, combine warm water and yeast, allowing it to sit until foamy. Gradually stir in flour and salt to form a smooth, sticky dough, then cover and let it rise in a warm place for about 60 minutes.
Ingredients, vitamins, and health benefits
Salt
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
109 µg / 400 µgCalcium
37 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
171 mg / 4,700 mgSodium
619 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat a deep-frying pot filled with cooking oil to 175°C.
Carefully drop spoonfuls of the dough into the hot oil using a slotted spoon, frying until golden brown and puffed.
Remove the zeppole with a slotted spoon, drain on paper towels, and season immediately with salt and pepper while still hot.
Active dry yeast
Warm water
Salt And Pepper
Vitamin A
123 µg / 900 µgVitamin C
22 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
109 µg / 400 µgCalcium
37 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
171 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37
g42
g23
g
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SwedishZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g