List of Ingredients
- flour
- 7 OZ. of Savoy cabbage, cleaned
- shallot, peeled
- 2 TBSP. of brewer's yeast
- Hot curry powder
- Vinegar
- Extravirgin olive oil
- Peanut oil
- Salt
Method
Dissolve the yeast in 1 1/3 cups of lukewarm water and mix it with the flour and a pinch of salt. Knead with your hands to obtain a soft dough, beating it on the sides of a bowl, almost as if slapping it. Cover it with a damp cloth and let it rise for 1 hour. Chop the shallot and lightly sauté it with 1 tablespoon of olive oil until it is soft and translucent without turning golden brown. Once cool, incorporate the shallot into the leavened dough.
Heat plenty of peanut oil to 325°F. Using wet hands, squeeze one part of the dough with one hand, then tear off a thick piece with the other hand and immerse it in the oil. Fry the zeppole a few at a time for 4-5 minutes, without letting them brown too much. Continue with the rest of the dough, draining them on paper towels and adding salt as you go.
Finely chop the cabbage and place in a bowl. Dress with a mixture of 2 tablespoons of olive oil, 1 tablespoon of vinegar, a pinch of salt, and 1 teaspoon of curry powder. Serve the zeppole piping hot with a side of cabbage salad.