This is an easy recipe for 'Zeppoline,' a specialty from Naples, Italy, made with Japanese dried ingredients like sakura shrimp and hijiki seaweed. The batter, made with cake flour for a light and airy texture, is fried to create a nutritious snack or treat. The batter can also be made ahead of time and customized with various ingredients.
Ingredients
Main Ingredients (2 servings)
- Cake Flour 200g
- Lukewarm Water 1 cup (approx. 240ml)
- Salt 4/5 tsp
- Dry Yeast 2g
- Granulated Sugar 1 tsp
- Olive Oil 1 tsp
- Sakura Shrimp (dried) 20g
- Hijiki Seaweed (dried) 10g
- Frying Oil (for deep frying) (as needed)
Seasonings
Steps
- In a bowl, add cake flour (200g).
- Add salt (4/5 tsp).
- Add dry yeast (2g) and granulated sugar (1 tsp).
- Gradually add lukewarm water (1 cup) while mixing everything together. The key here is to aim for a batter that is slightly softer than pizza dough. Using only cake flour results in a light and soft texture.
- Add hijiki seaweed (10g), lightly squeezed to remove excess water.
- Add sakura shrimp (20g).
- Add olive oil (1 tsp).
- Knead everything well until the batter reaches a droopy consistency. This batter can be stored in the refrigerator for about a day before frying.
- Prepare the frying oil. Dip a spoon into the hot oil once to coat it; this helps the batter release smoothly.
- Carefully drop spoonfuls of the batter into the heated frying oil. If the oil temperature gets too high, temporarily turn off the heat and add more batter to help lower the temperature.
- When the sizzling sound quiets down and the bubbles become fine, it's a sign they are ready. Fry until they are golden brown and crispy, and the internal moisture has evaporated.
- Plate and serve. They are best enjoyed by picking them up with your fingers.
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