Eldas Famous Zeppole Recipes

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.

ELDA'S FAMOUS ZEPPOLE

Steps:

• Stir together the sugar and cinnamon and set aside.
• Combine the milk, salt and butter with 1 quart water in a medium saucepan. Bring to a boil, and then quickly remove from the heat and stir in the flours until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Pour 2 inches of olive oil into a frying pan and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough into thin strips and shape as you like, and then carefully fry in batches. Turn the zeppole once when golden and puffed, and then drain on paper towels. Dip in the honey and dredge in the cinnamon-sugar. Arrange on a platter, garnish with the lemon zest and serve immediately.

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.