Zeppola With Sun Dried Tomatoes And Basil
|Pizza dough/Frozen bread dough, defrosted||1 (1 Recipe, Traditional)|
|Vegetable oil||2 Cup (32 tbs) (For deep frying)|
|Sun dried tomato halves in oil||8 , drained and coarsely chopped|
|Chopped fresh basil/2 teaspoons dried basil||2 Tablespoon|
1. On a lightly floured board, flatten dough to a small disk about diameter of your hand. Lay chopped tomatoes and basil on disk and fold dough over, kneading with your right hand and folding over with left. Knead and fold 10 to 12 times. Let dough rest about 20 minutes, covered with a kitchen towel.
2. On a work surface dusted with flour, roll dough into a rectangle about 1/2 inch thick. Cut dough into 3 x 2-inch rectangles.
3. In a large saucepan or deep-fat fryer, heat vegetable oil to 350° on a deep-fat thermometer. Fry dough, a few pieces at a time without crowding, turning once, until golden brown, 2 to 3 minutes. Drain on paper towels.