Cururicchi Calabresi (Calabrian Zeppole)

Servings: 4

Prepare the potatoes
Boil 1.5 lbs (24.6 oz / 700g) potatoes in salted water (with skins on) until tender. Drain, allow them to cool slightly, then peel and mash until smooth.
Make the dough
In a large mixing bowl, dissolve ½ oz (15g) fresh yeast in 1 cup (250ml) water.Add the mashed potatoes, 4 cups (17.5 oz / 500g) flour, and 2 ½ tsp (15g) salt.Mix until the dough comes together, adding the remaining 1 cup (250ml) water gradually as needed. The dough should be soft and smooth but not sticky; if it’s too sticky, mix in a little more flour.
Let the dough rise
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it doubles in size.
Shape the cururicchi
Once risen, take a handful of dough and shape it into a ring like a classic doughnut, or experiment with different shapes. For a savory twist, tuck a small amount of ’nduja or a piece of sardine into the dough before sealing and shaping.
Fry the cururicchi
In a deep skillet or pot, heat olive oil over medium-high heat to 356°F–365°F(180°C–185°C). Fry the cururicchi in batches, cooking until they’re golden brown and puffed on all sides, about 3–4 minutes per side. Remove and drain on paper towels.
Serve and enjoy
Your golden cururicchi are ready! Enjoy them warm.