ZEPPOLE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SAVORY ZEPPOLE
These are traditionally served in my Italian family tradition on Christmas and New Years eves. They make an excellent appetizer and go great with beer at parties too!
Provided by Steve P.
Categories Yeast Breads
Time 3h20m
Yield 16 Zeppole, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, yeast, salt, and water.
- Let rest to rise.
- This is a yeast dough so flour is aproximate as temperature and humidity effect yeast doughs.
- The dough should be very soft with just enough flour so that it is not sticky.
- You don't want it to be as firm as bread dough.
- After dough rests for about 2 hours, divide dough into 16 pieces.
- Place an anchovy or alternate filling in your palm.
- Fold dough over and make a ball.
- In heavy pot or deep frier, heat oil to about 350ºF.
- Add Zeppole to hot oil and cook until golden brown.
- If the zeppole don't turn themselves you will need to do it so that they cook evenly and are not raw in the center.
Nutrition Facts : Calories 1550, Fat 164.6, SaturatedFat 21.4, Cholesterol 6.8, Sodium 314.2, Carbohydrate 18.2, Fiber 0.8, Sugar 0.1, Protein 5.1
ZEPPOLE WITH ANCHOVY
Make and share this Zeppole With Anchovy recipe from Food.com.
Provided by Phil Franco
Categories Lunch/Snacks
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
- Yield: 16 zeppole.
- Prep Time: 2 hours 30 minutes.
- Cooking Time: 20 minutes.
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