Corn Zeppole
- 34 grams fresh yeast
- 300 grams all purpose flour
- 155 grams fine yellow cornmeal
- 6 grams salt, plus more for the corn
- 1 cup raw corn kernels (from about 2 large ears of corn)
- Olive oil
- Freshly ground black pepper
- 2/3 cups diced pancetta
- 2/3 cups cup finely diced mixed hot chilies (preferably a mix of wax peppers and jalapenos)
- 2 liters corn or vegetable oil, for frying
- lemon wedges
- Produce
- Chilies, mixed hot (2 3 cups cup)
- Corn, raw (1 cup)
- Lemon, wedges (1)
- Meat
- Pancetta (2/3 cups)
- Cooking & Baking
- All purpose flour (300 grams)
- Black pepper, Freshly ground (1)
- Corn or vegetable oil (2 liters)
- Cornmeal, fine yellow (155 grams)
- Olive oil (1)
- Salt (6 grams)
- Yeast, fresh (34 grams)
Preparation
Read recipe preparation on food52.com
Social Stats
51.0Rating
1-100
1-100
18Tweets
12Facebook
Likes
Likes
666StumbleUpon
Views
Views
79PinterestPins
Recipe Stats
Published August 25, 2010 (2 years ago).
5 people saved this recipe.
