Authentic Italian Zeppole With Ricotta Dough Food

ZEPPOLE

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
• Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

AUTHENTIC ITALIAN ZEPPOLE WITH RICOTTA DOUGH

Steps:

• 1. Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
• 2. Spoon batter into a deep pan of olive oil (do not use extra virgin).
• 3. Remove zeppole from oil when they turn golden brown, you may have to turn them.
• 4. Garnish the zeppole while still warm with powdered sugar. Best way to completely coat is by placing them in a bag with a whole bunch of powdered sugar and SHAKE SHAKE SHAKE! =)
• 5. Best served hot or warm.

AUTHENTIC ZEPPOLE ITALIAN DOUGHNUTS

Steps:

• 1. In a large bowl add the flour and the mashed potatoes.
• 2. Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.
• 3. Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
• 4. Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
• 5. Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.
• 6. Turn the dough in the oil until it is golden in color. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of powdered sugar on all sides completely coated.

ZEPPOLI (ITALIAN FRIED BREAD DOUGH )

Steps:

• Heat about 3 inches of oil in a saucepan to 375°F (119°C).
• In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
• Stir the remaining 1/2 cup water into the bowl.
• Add flour, beating vigorously until a soft dough forms.
• Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
• Place dough in a greased bowl, and turn to coat the surface.
• Cover with a damp cloth.
• Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
• Fry golf ball sizes of dough in batches until golden brown.
• Drain on paper towels.
• Sprinkle with confectioners' sugar, and eat while still hot.