Cara's Cucina: Nanna's Zeppoli

4 c. flour3/4 tbs salt1 baked russet or Idaho potato, peeled1 package quick rise yeast1/4 c. of warm water plus extraPowdered sugarCanola oil for frying,

Nanna's Zeppoli - 4 c. flour3/4 tbs salt1 baked russet or Idaho potato, peeled1 package quick rise yeast1/4 c. of warm water plus extraPowdered sugarCanola oil for frying, plus extra

Special equipment: ricer

*Dissolve yeast in 1/4 c. warm water.*Combine flour and salt. *Make a well in the center and rice in the potato.*Add in yeast and combine. Continue to add warm water until a very sticky dough forms.*Cover dough and allow to sit for 30 minutes.*Pour oil into a deep pan and warm.*Lightly oil hands with canola oil and form dough into small balls, then put a hole through the middle and place in hot oil.*Working in batches, fry until golden brown and crisp.*Drain on paper towels and top with powdered sugar.

**To make the anchovy zeppoli, break up an anchovy fillet into pieces and incorporate it into the dough and then continue to form and fry according to instructions above. Do NOT top with powdered sugar.

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