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Fried Zeppole with Norwegian Bacalao and Seaweed

Name: Fried Zeppole with Norwegian Bacalao and Seaweed
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: Norwegian Bacalao; beer yeast; all-purpose flour; nori seaweed sheet; salt; pepper, black ground

The classic zeppole recipe gets a gourmet makeover with the addition of bacalao and seaweed.

Duration 20-40 min Total time 20-40 min

Difficulty Medium

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Ingredients

Number of servings

1.25 lb. lb. Norwegian Bacalao Norwegian Bacalao
1 oz oz beer yeast beer yeast
0.5 cups cup all-purpose flour all-purpose flour
0 nori seaweed sheet nori seaweed sheet
0 salt salt
0 pepper, black ground pepper, black ground

Procedure

Desalt Norwegian Bacalao and break into pieces. Set aside and keep cold.
In a bowl with a little water, dissolve beer yeast.
Add flour and a little water at a time to the yeast until it reaches the consistency of creamy pudding.
Add Norwegian Bacalao and nori; season with salt and pepper.
Stir, cover with a canvas and let rise for one hour.
Fry spoonsful of dough in plenty of seed oil; drip-dry when cooked.

Fried Zeppole with Norwegian Bacalao and Seaweed

Ingredients

Procedure

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