Zeppole recipe
 Zeppole are Italian doughnuts made using simple, cheap ingredients, normally eaten during special occasions. Stanley Tucci’s version is salted and uses potatoes to make irresistible golden, savoury bites. 4 medium-sized, all-purpose potatoes8g dried yeast250ml/9fl oz warm water1kg/2lb 4oz plain flour, plus extra for dustingcorn oil, for deep fryingkosher salt 4 medium-sized, all-purpose potatoes 8g dried yeast 250ml/9fl oz warm water 1kg/2lb 4oz plain flour, plus extra for dusting corn oil, for deep frying kosher salt Method Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl.Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside.Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size.Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve. Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl. Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl. Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside. Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside. Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size. Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size. Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve. Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve.