Carnival Zeppole

To prepare the Carnival zeppole, first boil the potatoes with their skin in cold water for about 30-40 minutes, depending on their size 1. When they're soft enough to pierce with a fork, drain and mash them while still hot in a bowl 2; the skin will remain inside the potato ricer 3.

Let them cool slightly, then add the flour 4, the egg 5, and the yolk 6.

Add the softened cubed butter 7, a pinch of salt 8, and the sugar 9.

Dissolve the yeast in the milk you've slightly warmed 10, then pour it into the bowl 11. Finally, add the limoncello 12.

Start mixing in the bowl 13, then transfer the mixture to the work surface and continue kneading until you achieve a smooth and homogeneous consistency 14. Form a ball, place it in the bowl, and cover with a cloth 15. Let it rise away from drafts for a couple of hours, or until it doubles in volume.

After the rising time, take the dough and quickly work it on a lightly floured surface 16, then shape it into a long form and divide it into about 30 pieces 17. Work each piece to form strips about 6 inches long and 0.4 inches thick 18.

Take one strip at a time and close it into a ring, twisting the ends 19. For safety, you can twist the ends twice to hold the shape 20. Once all the zeppole are formed, heat the seed oil to a temperature of 300°F-320°F and submerge 1 or 2 pieces at a time 21.

Fry, turning the zeppole on all sides until fully golden, then drain 22 and immediately toss them into granulated sugar to coat completely 23. Continue in this way and serve your Carnival zeppole immediately 24!