Mashed potato zeppoles with strawberry coulis, and raspberry chipotle spice.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Potatoes USA and FOH.
Potato Zeppole
INGREDIENTS
- 1 cup Mashed potatoes, at room temperature
- 3/4 cup Whole milk
- 1/2 cup Sugar, plus 1/2 cup, for rolling
- 4 tbsp. (1/2 stick) unsalted butter, melted
- 1 tsp. Pure vanilla extract
- 1 tsp. Cinnamon
- 2 ea. Eggs
- 1 1/2 cups All-purpose flour
- 2 tsp. Baking powder
- 1/2 tsp. Kosher salt
- Vegetable oil, for frying
- Raspberry chipotle spice
METHOD
- In a large bowl, whisk together the mashed potatoes, milk, 1/2 cup sugar, melted butter, vanilla, cinnamon and eggs until smooth. Add the flour, baking powder and salt and stir with a rubber spatula until just combined. Cover with plastic wrap and refrigerate for 1 hour.
- Heat 2 inches of oil in a heavy-bottomed pan until it reaches 350 degrees F. Place the remaining 1/2 cup sugar in a shallow bowl.
- With a 1-tablespoon scoop, carefully drop the batter into the hot oil; work in batches to avoid crowding the pan. Fry until deep golden brown and cooked through, about 2 minutes per side, turning with a slotted spoon. Remove to a paper towel-lined plate to drain for a few seconds, then roll in the sugar and spices
Strawberry Coulis
INGREDIENTS
- 1 cup Water
- 1 cup Sugar
- 1 pint Strawberries, sliced
METHOD
- Put water, sugar, and strawberries into a pot.
- Bring to a boil. Reduce to a simmer.
- Blend and pour into a bowl.
