Zeppole Fried Italian Doughnuts 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 - ITALIAN DOUGHNUTS

Steps:

• In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter completely melts.
• Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. Continue cooking for a minute or two.
• Place the dough in the bowl of a standing mixer. Mix with a paddle attachment, until you don't see any more steam rising up from the bowl.
• Add the eggs, one at a time, until they are fully incorporated. You can also use a hand held mixer, or even mix up the dough by hand.
• Meanwhile, pour in enough oil into a large, heavy pot (I use my Dutch oven). You should have at least 2 inches of oil, I usually use one full container of oil. Heat up the oil to 375 degrees Fahrenheit.
• Transfer the dough to a large ziptop bag. Cut a hole in one corner. Slowly pipe out the dough and cut off snippets of the dough right into the oil. Be careful not to splash yourself. You can also use 2 small spoons to drop bits of dough into the oil, or use a small portion scoop.
• Keep the temperature above 350 at all times, preferably 360-375 degrees.
• Fry the zeppole about 5 minutes, turning over the ones that don't turn themselves over.
• Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. When you're done frying all the zeppole, dust them with powdered sugar.

ZEPPOLE (FRIED ITALIAN DOUGHNUTS)

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
• Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil.
• Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
• Transfer the flour mixture to a medium bowl.
• Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
• If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches.
• Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels.
• Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

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.