Quick And Easy Italian Zeppole 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.

ZEPPOLE RECIPE (EASY ITALIAN DONUTS)

Steps:

• In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
• Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
• Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
• Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
• Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
• Fry 4-5 minutes total, turning them over halfway if they don't turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.

QUICK AND EASY ITALIAN ZEPPOLE

Steps:

• Bring a pot of oil to 370 degrees F on a candy thermometer. The oil should be about 3 inches deep and not come up more than halfway up the side of the pot.
• Roll out the dough to about 1/4-inch thick rectangle. Cut the rectangle into 16 equal portions.
• Mix together the ricotta, nutmeg, oregano, salt and pepper. Put about a tablespoon of the filling onto the dough, placing it so that you can easily close the dough around it. Brush the edge of the dough with water.
• Press the dough closed around the filling. Making sure that the dough is sealed well, so the filling won't come out while it is frying.
• Place the doughnuts in the hot oil for about 2 minutes, or until they are golden brown. Put only a few doughnuts in the oil at a time, they should not be crowded or they will not fry evenly.
• Flip the doughnuts over and fry the second side for another 2 minutes. Make sure your oil is staying around 370°F.
• When the doughnuts are done frying, use a basket skimmer to remove them from the oil and place them on paper towels to drain the excess oil.
• Serve with the tomato sauce or pesto sauce.