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| ZEPPOLE, KEGAL OR LEBESHKA (FRIED DOUGH) | |
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In Victoria, Kansas, they call them Kegal. In Catherine, Kansas, they are called LaBeshka. In Provincetown, and Fall River, Massachusetts, they call them Malassadas and Malasadas. In Boston's North End, they call them Zeppoli or Zeppole. Admittedly, there are regional variations. But the theme is the same. Whatever they are called, and whenever they are served, they are a frequent street food item found at Summer food fairs and ethnic Feasts which can be easily prepared at home. Dusted with confectioners sugar, drizzled with maple syrup or honey or tossed in a bag of coarse sugar or cinnamon sugar, make your own version of fried bread dough using a favorite white bread or raised doughnut recipe or use one of the two recipes included here. If using your own recipe, cut off a chunk of dough twice the size of an egg and roll or stretch it into a rough circle. Drop into deep hot oil heated to 360°F to 365°F; cook until golden brown. Drain on paper towels or shake in a clean brown paper bag with granulated sugar (or other favorite toppings). Potato Zeppole (large batch): 10 cups flour 3 potatoes, peeled (boiled and mashed) 3 eggs, beaten 1 tsp. salt 3 tbsp. sugar 3 packages dry yeast 1/2 cup shortening 1/2 cup butter, melted 1 cup milk 1 1/2 cups warm potato water vegetable oil for deep frying In a large bowl, combine warm water from cooking the potatoes, milk, butter, shortening, yeast, sugar, salt and mashed potatoes. Cover with a clean, damp towel and set aside. In another bowl, make a well in the center of the flour, add eggs into the center of the well and add the remaining liquid ingredients. Mix flour into the center using your fingers or a wooden spoon, taking a little flour at a time from the sides and drawing it into the eggs. Knead for several minutes. Dough will eventually form a ball and will be soft and elastic. If necessary, add a little more flour. Beat well with a wooden spoon, cover bowl and let rise in a warm, draft-free place until doubled in size (about 1 hour). Punch dough down and let rise again for another hour. To make the Zeppole: oil hands with vegetable or olive oil; pinch off a piece of dough the size of a large walnut, stretch and twist it and let it sit for 5 minutes; then fry in hot oil. When cool, sprinkle the Zeppole with confectioners sugar or dip them in warm honey. Zeppole II (Fried Dough): 4 cups flour 1 pkg. active dry yeast 2 cups warm water 1/2 tsp. salt vegetable oil for deep frying confectioners sugar Dissolve yeast in warm water. Mix flour and salt in a bowl; add yeast and additional warm water, as needed. Work dough until sticky and loose. Cover with a clean, damp cloth and let rise in a warm, draft-free place until doubled in size. Oil hands, pinch off about a tablespoonful of dough and stretch it until about 3-4 inches long. Carefully drop into the hot oil and fry until golden brown. When cool, sprinkle with confectioners sugar on both sides. Variations: Add a few drops of pure orange oil, almond extract or anise oil (or anisette) to the dough for added flavor. You may also use a combination of orange oil and anise oil. Everyone loves these! Cooks Note: The dough may be prepared in advance and frozen for up to three months in an airtight wrap. Allow to thaw for 2 hours before using and be sure the dough is absolutely dry before frying. Submitted by: CM | |
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