Fried Zeppole with Norwegian Bacalao and Seaweed

Fried Zeppole with Norwegian Bacalao and Seaweed

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

Difficulty Medium
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Ingredients

Number of servings

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.