Zeppoli With Ricotta Recipe 395 Food

ZEPPOLE

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.

GIADA'S ZEPPOLE

Steps:

• Cut open vanilla bean lengthwise.
• Using back back of a knife, scrape out the vanilla seeds.
• Add seeds to 1/2 cup sugar and 2 tsp cinnamon, stirring to combine; set aside.
• In a medium saucepan, combine butter, salt, 3 tbsp sugar and water over medium heat.
• Bring to a boil.
• Take pan off the heat and stir in the flour.
• Return pan to heat and stir continuously until mixture forms a ball, about 3-5 minutes.
• Transfer flour mixture to a medium bowl.
• Using an electric hand mixer on low, add eggs, 1 at a time, blending each well.
• Beat until smooth.
• If not using dough immediately, cover with plastic wrap and refrigerate.
• Meanwhile pour enough oil into a large fry pan to reach a depth of 2 inches.
• Heat oil over medium heat until temp reaches 375°F.
• Using a small ice cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot 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.
• Serve immediately.

AUTHENTIC ITALIAN ZEPPOLE WITH RICOTTA DOUGH

Steps:

• 1. Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
• 2. Spoon batter into a deep pan of olive oil (do not use extra virgin).
• 3. Remove zeppole from oil when they turn golden brown, you may have to turn them.
• 4. Garnish the zeppole while still warm with powdered sugar. Best way to completely coat is by placing them in a bag with a whole bunch of powdered sugar and SHAKE SHAKE SHAKE! =)
• 5. Best served hot or warm.

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.