Ingredients:

4 large Portobello mushrooms, thinly sliced

Salt and pepper to taste

1 tablespoon olive oil

1 garlic clove, finely chopped

1 tablespoon parsley, finely chopped

Vegetable oil, for frying

Dough:

4 cups all purpose flour

1 egg

1 teaspoon olive oil

5 small potatoes

2 cups Luke-warm water

3/4 packet yeast

Salt to taste


Method:

1. Prepare the dough. Bring potatoes to the boil (with skin on) until soft*. Remove from heat and allow to cool for approximately 5-10 minutes.

2. Next, peel the potatoes and mash. Set aside to cool for a further 10 minutes.

3. In a large bowl, combine the flour and salt and create a well in the middle.

4. Place the yeast into a bowl and add 2 cups of Luke-warm water. Mix and set aside for 10 minutes.

5. Add the egg, olive oil, yeast and potato inside the well. Start mixing/kneading with your hands until all combined.

6. Cover dough with glad wrap and a blanket and allow it to rise (approx. 2 hours).

7. Cook mushrooms in a pan with olive oil, salt, pepper, garlic and parsley until soft and juices from mushrooms are released. Set aside on paper towel to continue to drain juices.

8. Heat vegetable oil in deep pan. One at a time, obtain a handful of dough and place mushroom inside. Place in fry pan and cook until golden.

9. Remove Zeppole from the pan and sit on a plate with paper towel to drain the oil. Serve.