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 RECIPE
Steps:
- Add the water to a stand mixer with the hook attachment and then whisk in the yeast until combined. Let stand for 8-10 minutes.
- Next, turn the mixer on low and add in the flour and mix until combined. Add in the salt.
- Knead the dough on medium-low speed for 10 minutes.
- Cover and let stand for 60 minutes or until doubled in size.
- Heat up the oil until it reaches 375°.
- Using a small ice cream scoop or 2 tablespoons scoop some of the dough out and add it to the hot oil and cook until golden brown and cooked throughout, about 5-6 minutes. Be sure to turn then often so that they brown on all sides. Repeat until all the dough has been used and only cook 4-6 at a time in the pot so that they do not become over-crowded.
- Drain the zeppole on a paper towel and generously sprinkle on powdered sugar and serve.
Nutrition Facts : Calories 96 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 250 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZEPPOLI
Italian fried bread dough is traditionally part of an Italian Christmas Eve celebration.
Provided by Carmela Sagendorf
Categories Bread Yeast Bread Recipes
Time 2h10m
Yield 15
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
- Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
- Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
- Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 10.8 g, Fat 6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 1 mg, Sugar 1.1 g
ZEPPOLI (ITALIAN FRIED BREAD DOUGH) RECIPE - (3.6/5)
Provided by junerodgers
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan to 375°F. In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes. Stir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
ZEPPOLE RECIPE - (4/5)
Provided by pamdabear3383
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan at 375°F. In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes. Stir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 1/2 hours. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
ZEPPOLE RECIPE- ITALIAN DONUTS
This Zeppole Recipe makes the most delicious sugar-topped fried dough. You have got to try these yummy Italian donuts!
Provided by Dina
Categories Dessert
Time 1h30m
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
- Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
- Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
- In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
- Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
- Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
- Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!
Nutrition Facts : Calories 48 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZEPPOLI (ITALIAN FRIED BREAD DOUGH )
Make and share this Zeppoli (Italian Fried Bread Dough ) recipe from Food.com.
Provided by Poppy
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan to 375°F (119°C).
- In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
- Stir the remaining 1/2 cup water into the bowl.
- Add flour, beating vigorously until a soft dough forms.
- Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
- Place dough in a greased bowl, and turn to coat the surface.
- Cover with a damp cloth.
- Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
- Fry golf ball sizes of dough in batches until golden brown.
- Drain on paper towels.
- Sprinkle with confectioners' sugar, and eat while still hot.
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- In a sauce pan, combine all the ingredients (except the powdered sugar) and cook it on low flame.
- Whisk together until a smooth batter forms. Turn the heat off and keep the batter aside until the oil heats up.
- With a spoon, scoop out spoonful of batter and drop it in hot oil. Do not crowd the oil too much. Fry the zeppole on medium heat until it is golden brown and then gently flip it to the other side. Let it cook on the other side until golden brown.
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