Cook along with Scott as he demonstrates how to make craveable savory zeppole served over a beautiful bed of parmesan cheese!
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Cauliflower and Fresh Chile Zeppole
RECIPE COURTESY OF SCOTT CONANT
Total: 2 hr (includes proofing time)
Active: 1 hr
Yield: 24 to 30 zeppole
1 1/2 teaspoons active-dry yeast
1 cup plus 2 tablespoons warm water
2 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 quart neutral oil, such as canola, for frying
1/2 head cauliflower, cut into very small florets (2 1/2 cups), roasted until dark (see Cook’s Note)
1/2 cup parsley leaves, chopped
1 small jalapeno, seeds removed, finely chopped
1 tablespoon drained capers, roughly chopped
Garlic Chips, crushed, recipe follows
1 to 2 tablespoon reserved oil from Garlic Chips, recipe follows
Small wedge Parmesan, for serving
Chopped chives and parsley leaves, for serving
6 large cloves garlic, thinly sliced
1/2 cup olive oil
Special equipment: a deep-fry thermometer
For the zeppole: Combine the yeast and warm water in a large bowl, let sit for 5 minutes. Combine the flour and salt on low speed in the large bowl of an electric mixer fitted with the dough hook attachment. Drizzle in the yeast mixture and mix until it just comes together, about 1 minute. Transfer the dough to a large bowl, cover and let proof until the dough has doubled in size, about 1 hour.
Pour enough canola oil into a large, deep saute pan to measure about 1 inch deep and heat to 370 degrees F over medium-high. Stir the roasted cauliflower, parsley, jalapeno, capers, garlic chips and garlic oil into the proofed zeppole dough.
Working in batches of 8 to 10 zeppole at a time, use a spoon to scoop 1-tablespoon balls of dough into the oil and fry, turning occasionally, until golden and crisp, 4 to 5 minutes. Use a slotted spoon or spider to remove to a paper towel-lined plate or baking sheet and season with salt. Repeat with the remaining dough making sure to bring the oil back to temperature in between batches.
To garnish: Finely shred the Parmesan onto serving plates and top with the zeppole. Garnish with the chopped chives and parsley.
Combine the garlic and oil in a small saucepan or skillet. Place over medium heat and cook until the oil begins to simmer and pop lightly and the garlic turns golden brown, 4 to 5 minutes. (Be careful as the garlic will brown quickly and could burn.) Use a slotted spoon or skimmer to immediately remove the garlic chips from the oil to a paper towel-lined plate and let cool. Reserve the garlic oil. Store extra oil refrigerated in an airtight container for up to 3 days.
To roast the cauliflower, preheat the oven to 375 degrees F, preferably on convection bake. (If you don’t have a convection oven, preheat the oven to 410 to 425 degrees F.) Toss the cauliflower florets with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Roast on a parchment-lined baking sheet until very tender and dark golden brown, 35 to 45 minutes. Cool before adding to the dough.
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Scott Conant’s Cauliflower and Chile Zeppole | Food Network