ZEPPOLE WITH ANCHOVY
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.
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.
ZEPPOLE
Steps:
- Put wine and water in a pot. Bring to almost a boil. (It shouldn't come to a full boil.) Add the flour all at once and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the heat. Place on lightly oiled marble or counter surface. Knead by pounding with a rolling pin. Do this for 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your little finger. Pull off small pieces of dough, rub the dough between your hands and pinch ends together to make small rings.
- Heat the oil and fry the zeppole a few at a time. Prick balls with a skewer as they fry, so the dough will bubble out and they become crunchier and more golden. Drain them on paper towels. Dredge them in the cinnamon-sugar mixture. Serve hot or cold.
ZEPPOLE
Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Italian
Time 40m
Yield 35
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g
ZEPPOLE
This is a recipe that comes from my late Uncle Red. I wanted to post this in honor of him. I saw that there were no recipes for zeppole and I knew he had one. I called my cousin for the recipe and posted it here to share with everyone.
Provided by Pooka
Categories Breads
Time 1h35m
Yield 50 zeppole
Number Of Ingredients 9
Steps:
- Beat Eggs.
- Set aside.
- Put yeast in warm water and dissolve according to the package's instructions.
- Mix the yeast with the beaten eggs.
- Set aside.
- Mix together the dry ingredients: flour, baking powder, salt, and sugar.
- Combine the egg/yeast mixture with the dry mixture.
- Mix well.
- Batter should be thicker than pancake batter.
- Put batter in a bowl and let it rise for 1 hour.
- Place in a warm spot and cover with a towel.
- Warm the oil.
- To test if the oil is hot enough, drop in a small amount of batter.
- If it sizzles the oil is ready.
- Take a spoonful of batter (about the size of a golf ball) and carefully drop into the oil.
- The zeppole do not have to be perfectly smooth and round.
- Be sure not to touch the spoon to the oil, as this will cool the temperature of the oil.
- Cook until brown.
- It will rise to the top.
- When the zeppole rises to the top, turn over to cook the other side of it to cook evenly.
- Once it is brown take out and drain on paper towels.
- While they are still warm sprinkle with confectioner's sugar.
- **Makezeppole's in batches.
- Between batches, check the oil temperature to make sure it is still hot enough.
- It will cool down as you make the zeppole.
- **.
Nutrition Facts : Calories 89, Fat 1, SaturatedFat 0.3, Cholesterol 33.8, Sodium 163, Carbohydrate 16.4, Fiber 0.6, Sugar 0.9, Protein 3.2
ZEPPOLE BY LIZ CAPUTO
A wonderful treat from a wonderful friend. She says a terrific treat for your family especially in the fall and winter.
Provided by Ann Arber
Categories Lunch/Snacks
Time 11m
Yield 16 pezoles, 4 serving(s)
Number Of Ingredients 3
Steps:
- Stir flour and ginger ale til smooth.
- Drop by level Tablespoons into oil.
- They will rise and turn a nice brown.
- Drain on paper towels.
- Sprinkle with confectioners (powdered) sugar.
Nutrition Facts : Calories 131.4, Fat 0.3, SaturatedFat 0.1, Sodium 401.1, Carbohydrate 28.5, Fiber 0.8, Sugar 5.4, Protein 3.1
ZEPPOLE
his is a simple recipe for an Italian delicacy. These fried ricotta doughnut-like cookies are dusted with confectioners' sugar and served warm. I haven't made this yet but it sounds great so I wanted to save it here - if came from Albertson's
Provided by Ceezie
Categories Dessert
Time 40m
Yield 35 cookies
Number Of Ingredients 9
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.
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
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