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Graffe without potatoes


Graffe without potatoes

Whether it's Carnival or not, every occasion is a good one to prepare graffe without potatoes, soft donuts sprinkled with sugar.

Graffi without potatoes are not only a Carnival dessert, but also a typical bar brioche . In both cases they are fried (although there are versions that involve baking) and in both cases they are still warm and dipped in sugar . In fact, the dough itself is not particularly sweet, however it is truly impossible to resist these delights.

Also known as potato zeppole, they are prepared from north to south , undergoing slight changes in the dough. On the other hand, it couldn't be otherwise, given that we are talking about one of the most famous Carnival recipes ever! The recipe is quite simple and by paying attention to the leavening you will get very soft scallops even without potatoes.

Donut leavening
Donut leavening

Preparation

How to prepare the recipe for staples without potatoes

1

To prepare the staples without potatoes, place the grated orange and lemon zest and the vanilla extract in a bowl and leave to rest for 2 hours.

2

Combine the two flours and sugar in a bowl and give a quick mix. Make a fountain and pour the warm milk in the center in which you have dissolved the yeast , eggs and aromas prepared at the beginning.

3

When the dough begins to take consistency, incorporate the butter at room temperature, adding it one piece at a time. Lastly, add a pinch of salt .

4

Finish working the dough and when it is smooth and homogeneous, put it back in the well-greased bowl to rise . Cover with cling film and transfer to the oven with the light on until it doubles in volume. It will take a couple of hours.

5

At this point it is necessary to shape the clips. You can roll out the dough with a rolling pin until it is 1 cm thick and then make donuts using the appropriate mold or detach 70-100 g portions of dough and form strings which will then be closed into a donut or rabbit shape.

6

As they are ready, place them on a 10-12 cm square of baking paper , one for each. Put them back to rise in the oven with the light on for 1 hour .

7

Heat plenty of seed oil in a pan until it reaches a maximum temperature of 160°C-170°C . Fry the staples by placing them delicately in the oil with their baking paper. This will come off on its own after a few moments and you can remove it with kitchen tongs. By doing this you will avoid ruining the shape and leavening of your donuts.

8

Fry them for a total of about 6 minutes , turning them from time to time so that they brown evenly. Drain them and pass them on absorbent paper before covering them on both sides with granulated sugar : it will stick more easily when the staples are hot.

Here is a video recipe very similar to ours with all the steps to make them and the various techniques to give them their characteristic shape.

According to some, the traditional recipe includes potatoes. We tried both preparations (do you remember Neapolitan staples ?) and we liked them equally. Then keep in mind that if you want you can opt for lighter cooking, in the oven or in the air fryer .

Conservation

As with all fried foods, the staples should also be consumed immediately in order to appreciate their particular consistency.

Read also
The best Carnival desserts in the Italian tradition

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