Crispelle Fried Dough Recipes

CRESPELLE WITH RAISINS

Crespelle with raisins image

Soft dough with raisins deep fried until golden

Provided by Anna Romano

Number Of Ingredients 13

Ingredients

1 teaspoon active dry yeast
1 cup lukewarm water
2 teaspoons white granulated sugar
2 large white potatoes boiled and well mashed and cooled
3 large eggs slightly beaten
1/4 cup of butter
1 1/4 tablespoons vegetable oil
1 teaspoon salt
11 cups all purpose flour
1 cup raisins (optional)
1 1/2 to 2 cups lukewarm water
Vegetable oil for deep frying
White granulated sugar for rolling

Steps:

Dissolve 2 tablespoons of sugar into 1 cup of lukewarm water. Add 1 teaspoon of yeast and stir to dissolve. Set aside until yeast mixture starts to foam.
In a large bowl or container, add the cooled and mashed potatoes, eggs, butter and 1 1/4 tablespoons vegetable oil.
Add the prepared yeast mixture.
Add 1 teaspoon salt to the flour and add all of this to the potato mixture.
Add the raisins if using.
Mix all the ingredients together to form a dough. While constantly beating the dough with your hands (by grabbing and lifting the dough), add the water a little at a time with your hands to the dough. You want to continue this until you have a very uniform, soft and sticky dough (about 10 minutes) (you may or may not use all of the water to get to this stage).
Now cover the dough with plastic and let it sit until it has doubled in size.
Once it has doubled in size, beat it down again then set aside and let it rise to double one more time.
Measure the oil into a deep frying pan to a depth of about 3 inches. Using a deep fry thermometer, heat the oil to 350 degrees F
Dip your hands into a separate bowl of room temperature oil before grabbing a small quantity of dough, stretch it out slightly and very carefully place into the hot oil. Turn the crespelle a couple of times and cook until they are deep golden in colour and have puffed up (this will take about 2 minutes). Cook only 3 or 4 at a time depending on the size of the crespelle and the size of the pan.
Once they are cooked, remove them with a slotted spoon, letting any oil drain back into the pan, then place them onto a paper towel lined pan.
While still warm, roll them in sugar (to your liking) and place in a platter for serving.

ZEPPOLE

Zeppole image

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

Ingredients

2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 ½ teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
¼ teaspoon vanilla extract
½ cup confectioners' sugar for dusting

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 WITH ANCHOVY

Zeppole With Anchovy image

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

Ingredients

1 1/2 cups flour
1/4 ounce yeast
1 pinch salt
3/4 cup water
16 anchovy fillets
6 cups oil

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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