The savory zeppole of St. Joseph

Ingredients for the dough:
Flour 00: 250 gr
Water: 200 ml
Fresh brewer’s yeast: 10 gr
Salt: 1 teaspoon
Sugar: 1 teaspoon
Extra virgin olive oil: 2 tablespoons
Ingredients for the filling:
Mozzarella: 200 gr (preferably fiordilatte, well drained)
Cooked ham: 100 gr
Grated Parmesan cheese: 50 gr
Pepper: q.s.
For frying:
Sunflower oil (or other frying oil)
Method:

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