Zeppole or Graffe without potatoes, quick and easy recipe

Neapolitan staples without potatoes: they are fried donuts typical of Neapolitan cuisine. There are two versions with or without potatoes: those with potatoes are the most homemade that all grandmothers have always made. The potato-free staples are those made and sold in bars and pastry shops. In Naples they are found all year round together with croissants they represent the typical breakfast. The staples are particularly popular among Carnival recipes because children love them and are perfect for party buffets. Perfect to eat together with a cup of blood sausage! More recipes for breakfast desserts

Ingredients for 15 medium staples

• 320 gr. of flour 00
• 230 gr. of Manitoba flour
  
• 130 gr. of water
  
• 130 ml of fresh whole milk
  
• 50 gr of butter
  
• 1 stick of fresh brewer's yeast
  
• 1 medium egg
  
• 3 tablespoons of sugar + external sugar
  
• 1 sachet of vanillin
  
• peanut oil (for frying)

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How to make Neapolitan staples without potatoes

Put them in a glass bowl flours, the vanillin in powder, the milk and thewater at room temperature and also the yeast (at room temperature) crumbled, start stirring with a spoon.

Add the 3 tablespoons of sugar and theegg and keep turning (or use a mixer - a large and quite powerful mixer is fine too); knead for a few minutes add the butter cut into small pieces - at room temperature - and continue to knead until it comes off the container

put the dough on a pastry board with some flour and keep on knead with your hands until it becomes a dough like in the picture

put the dough in a large plastic bowl (it holds the heat better) covered with a sheet of film in contact (making it adhere to the dough) and let rise for a couple of hours in a warm place until the dough has doubled. Pour it again on the pastry board and with a rolling pin roll out the dough 1 cm thick, with a pastry cutter or a cup cut the largest circle and then make a central hole (I used the cap of a water bottle).

Let the donuts rest and rise for another hour, spacing them at least one cm apart to allow them to rise. With the balls obtained by cutting the central part you can make bon bon fried

after an hour the staples will have risen a little more so they can be fried. Pour the oil into a small pan with high sides, when the oil is very hot, fry one donut at a time, a few seconds on one side and a few seconds on the other, they should be light, almost golden.

Put them on a sheet of blotting paper and immediately after put them in a saucer with a little sugar (a little to avoid waste, after a while the sugar will no longer adhere and you will have to replace it with more sugar)

And here are your Neapolitan staples (or donuts) without potatoes ready, eat them hot, but also cold, be sure you won't throw them away! Enjoy your meal!

WINE PAIRING: passito di Pantelleria

In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org