Zeppole are often blurred into cream puffs online, but this version stays with the Neapolitan fried doughnut style: potato-enriched dough, a proper rise, hot oil, and sugar while the doughnuts are still warm.
The dough should feel soft, not stiff. The potato keeps the crumb tender, while a steady frying temperature keeps the outside golden before the center dries out.
Set servings and units first. You can change them anytime.
Mix the milk, yeast, and a spoonful of the sugar in the mixer bowl. Rest 5 minutes, until foamy.
Add the flour, mashed potato, eggs, butter, remaining sugar, lemon zest, and salt. Knead on medium-low until the dough is soft and elastic, 8 to 10 minutes.
Cover and let rise until doubled, 1 to 1 1/2 hours.
Turn the dough onto a lightly floured surface and divide it into 12 pieces. Shape each piece into a ring or small doughnut.
Cover the shaped zeppole and let rise 30 to 40 minutes, until puffy.
Heat the oil to 350 F. Fry 2 or 3 zeppole at a time, turning once, until golden, 2 to 3 minutes per side.
Drain briefly, then roll the warm zeppole in granulated sugar. Serve the same day.
You made Zeppole. Time to eat.
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Keep the oil close to [[175 C | 350 F]]. Cooler oil makes heavy doughnuts, while hotter oil browns the outside before the center cooks.
Six Italian regions. Nothing reformulated. Imported direct.
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