Zeppole with baby sardines and sticky kombu seaweed

alarm About 10 minute
しらすととろろ昆布のゼッポリーネ
Zeppole with baby sardines and sticky kombu seaweed

Ingredients (Serves: 2)

  • Baby sardines
    40g
  • Sticky kombu seaweed
    40g
  • Low-gluten wheat flour
    200g
  • High-gluten wheat flour
    100g
  • Yeast
    10g
  • Salt
    2g
  • Granulated sugar
    4g
  • Warm water
    260cc
  • Cooking oil (for deep-frying)
    As appropriate

Directions

  1. Put all the ingredients in a bowl and mix them together with a rubber spatula until they become uniform, to make dough.
    ステップ1
  2. Scoop the dough with a spoon and deep-fry in oil at 180°C.
    ステップ2
  3. When it becomes golden brown, put a skewer through and if it does not pick up any dough, it is ready to serve.
    ステップ3

A useful tips

When scooping the dough with the spoon, it is best to make it about 4 cm in diameter because if it is too large it is hard to cook it thoroughly. When the dough begins to float to the surface while deep-frying, and the bubbles around the dough begin to get smaller, it is a sign that it will be ready soon. When it is ready, lightly sprinkle salt over it. That will bring out the taste of the baby sardines and sticky kombu seaweed, making it even tastier.

Recipe from : Koishikawa Terrace

Chef Kimijima of Koishikawa Terrace

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