PUMPKIN ZEPPOLE ~ FRITTERS
Pumpkin Zeppoles are a family favorite this time of year as it takes the classic Italian Zeppole and adds a fall flair to it and then is deep-fried and sprinkled with powdered sugar.
Provided by Melissa
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, mix the flour, baking powder, and salt together.
- In another bowl, whisk the eggs, pumpkin, milk, and melted butter until blended.
- Add to the dry ingredients and mix until all ingredients are blended. Do not over mix.
- In a deep skillet or deep fryer, heat your oil until water sizzles when splashed into the oil.
- Drop the batter by using an ice cream scoop, a few at a time.
- Fry 1 1/2-2 minutes per side until golden brown.
- Drain on paper towels, dust with powdered sugar.
- Serve warm & Enjoy!.
Nutrition Facts : Calories 89 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 214 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ZEPPOLE, ITALIAN RICOTTA DOUGHNUTS
These Zeppole, ricotta doughnuts are so incredibly light... sweet and crunchy on the outside and pillowy soft on the inside. As an added bonus, they are simply a snap to make at home.
Provided by Marisa
Categories Dessert
Number Of Ingredients 8
Steps:
- In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
- In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
- Stir the flour mixture into the ricotta mixture until thoroughly combined.
- In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
- If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
- Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
- Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
- Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
- Dust with icing or powdered sugar and serve while still warm.
Nutrition Facts : Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 17 mg, Fiber 1 g, Sugar 2 g, Calories 52 kcal, ServingSize 1 serving
PUMPKIN RICOTTA ZEPPOLE
Soft and fluffy Pumpkin Ricotta Zeppole rolled in cinnamon sugar. These deep fried Italian doughnuts are perfect for the holidays or any other day.
Provided by Marisa
Categories Dessert
Number Of Ingredients 13
Steps:
- Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
- In a separate bowl, use an electric mixer to beat together the ricotta cheese and the eggs just until fairly smooth.
- Add the pumpkin purée and vanilla extract to the ricotta mixture and mix till well combined.
- Stir the flour mixture into the ricotta mixture until thoroughly combined.
- In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. (A candy thermometer comes in handy)
- Avoid having the oil drop below 350 degrees F as this will render a soggy doughnut. And you'll also want to avoid the oil exceeding 375 degrees F. as too high of a temperature will quickly darken the doughnut while leaving the inside under cooked.
- Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
- Fry the zeppole for about 1 1/2 to 2 minutes, turning often until they are puffy, fluffy and golden brown. You'll need extra time for larger sized doughnuts.
- Use a slotted spoon to remove the zeppole from the pot and transfer them to a tray lined with paper towels.
- Repeat until you have used up the remaining batter.
- When done roll the zeppole in the cinnamon sugar, turning to coat all over and serve while still warm.
Nutrition Facts : Calories 521 kcal, Carbohydrate 79 g, Protein 19 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 182 mg, Sodium 322 mg, Fiber 3 g, Sugar 41 g, ServingSize 1 serving
CARIBBEAN PUMPKIN FRITTERS
Make and share this Caribbean Pumpkin Fritters recipe from Food.com.
Provided by elizparodi
Categories Caribbean
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together pumpkin, sugar, flour, nutmeg, salt, baking powder and egg. Mix well.
- Heat shallow amount of oil in a frying pan.
- Drop mixture by tablespoon-full into hot oil and fry over medium-low heat until golden brown on each side.
- Remove from pan and drain on paper towel.
- Dust with Confectioner's Sugar for a sweeter dish!
Nutrition Facts : Calories 230.6, Fat 1.7, SaturatedFat 0.6, Cholesterol 52.9, Sodium 210.2, Carbohydrate 50.2, Fiber 2.2, Sugar 26.7, Protein 5
PUMPKIN AND LENTIL FRITTERS
Pumpkin and Lentil Fritters with garlic, leeks and tarragon. Suitable for a light and healthy vegetarian brunch or lunch. Increase or decrease the number of garlic cloves to suit your preferences. Adapted from a recipe in the April 2005 issue of 'Table: Easy Family Food and Healthy Living'.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
- Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
- Peel garlic cloves, crush and finely chop.
- Thoroughly drain the lentils.
- Finely chop the tarragon.
- Heat one tablespoon of olive oil over a medium heat, in a sauté pan, and sauté the finely chopped garlic and leek until tender.
- Transfer the garlic and leek to kitchen paper to drain excess oil.
- Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
- Heat one tablespoon of olive oil over a medium heat in the sauté pan.
- Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
- Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.
- Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120ºC oven.
- Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.
Nutrition Facts : Calories 363.1, Fat 15.5, SaturatedFat 2.4, Cholesterol 46.5, Sodium 27.2, Carbohydrate 44.8, Fiber 9.5, Sugar 4.5, Protein 14.2
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