Preparation

Dissolve the yeast in some warm water, add the sugar and mix with a fork.
Make a mound with the flour, create a well in the middle, pour the yeast and water mixture into the well and begin mixing with the aid of a fork.

Drain on oil-absorbing paper for fried foods to get rid of the excess oil.
Add a sprinkle of grated Grana Padano Riserva while still warm, then cut the zeppole in half and fill with prosciutto crudo, rocket and shavings of Grana Padano Riserva.
Serve the savoury zeppole with cool bock beer or a strong lager.

Scolatele su carta assorbente per fritti, in modo da perdere l’olio in eccesso.
Spolveratele di Grana Padano Riserva grattugiato ancora calde, poi tagliate le zeppoline a metà e farcitele con prosciutto crudo, rucola e scaglie di Grana Padano Riserva.
Servite le zeppole salate accompagnando con birra bock fresca.