Italian Fried Dough Food

FRIED DOUGH

Fried Dough image

Provided by Food Network

Categories dessert

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 gallon oil, for frying
One 8-ounce pizza dough
1/4 cup all-purpose flour
4 tablespoons chocolate sauce
1/8 cup powdered sugar

Steps:

Preheat the oil to 350 degrees F. Dust the dough with the flour. Pound out the dough as thin as possible with your hands or with a rolling pin. Cut the dough into 2 pieces. Carefully place the dough into the hot oil. Cook until the dough is browned, 1 to 2 minutes, then repeat on the other side. Carefully transfer the dough from the oil to a paper-towel-lined plate.
Place the dough on a clean plate. Drizzle the chocolate sauce over the dough and dust with the powdered sugar.

ZEPPOLI (ITALIAN FRIED BREAD DOUGH )

Zeppoli (Italian Fried Bread Dough ) image

Make and share this Zeppoli (Italian Fried Bread Dough ) recipe from Food.com.

Provided by Poppy

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 (1/4 ounce) package active dry yeast
1 cup water
1 1/2 cups all-purpose flour
1 quart vegetable oil (for frying)
2 tablespoons confectioners' sugar

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.

TORTA FRITTA (FRIED DOUGH ITALIAN STYLE)

Torta Fritta (Fried Dough Italian Style) image

This tasty snack is nice on its own, but even better with a selection of salamis, sliced cured meats, such as prosciutto, salame di Felino, culatello and coppa, or jams and jellies.This is very similar to a dish from Emilia Romagna called gnoccho. Time does not include proofing time.

Provided by Member 610488

Categories Yeast Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup whole milk
5 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons instant yeast
3/4 teaspoon coarse sea salt
1 tablespoon extra virgin olive oil
peanut oil or lard, for frying

Steps:

In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat.
In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form.
Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes.
Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes.
Punch down dough and turn out onto a lightly-floured surface. Roll out to a ¼ inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece.
Fill a deep saucepan with 1½ inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 1½ minutes total.
Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately.

Nutrition Facts : Calories 458.2, Fat 4.3, SaturatedFat 1, Cholesterol 2.7, Sodium 304.7, Carbohydrate 89.3, Fiber 3.4, Sugar 1.7, Protein 13.3

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