Italian Zeppoles Recipes

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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

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 - ITALIAN DOUGHNUTS



Zeppole - Italian Doughnuts image

Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.

Provided by Olga's Flavor Factory

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 8

1 cup water
8 Tablespoons butter (1/2 cup)
3 Tablespoons sugar
1/4 teaspoon salt
1 cup flour
4 eggs
oil (for frying (vegetable, canola or peanut oil))
powdered sugar (to dust the zeppole)

Steps:

  • In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter completely melts.
  • Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. Continue cooking for a minute or two.
  • Place the dough in the bowl of a standing mixer. Mix with a paddle attachment, until you don't see any more steam rising up from the bowl.
  • Add the eggs, one at a time, until they are fully incorporated. You can also use a hand held mixer, or even mix up the dough by hand.
  • Meanwhile, pour in enough oil into a large, heavy pot (I use my Dutch oven). You should have at least 2 inches of oil, I usually use one full container of oil. Heat up the oil to 375 degrees Fahrenheit.
  • Transfer the dough to a large ziptop bag. Cut a hole in one corner. Slowly pipe out the dough and cut off snippets of the dough right into the oil. Be careful not to splash yourself. You can also use 2 small spoons to drop bits of dough into the oil, or use a small portion scoop.
  • Keep the temperature above 350 at all times, preferably 360-375 degrees.
  • Fry the zeppole about 5 minutes, turning over the ones that don't turn themselves over.
  • Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. When you're done frying all the zeppole, dust them with powdered sugar.

ZEPPOLE RECIPE



Zeppole Recipe image

You don't have to wait for the next Italian festival or carnival to enjoy some fried dough. With this recipe you can make delicious Zeppole right at home. Sprinkle with powdered sugar, and let the memories of eating them out of the bag while enjoying the sites and sounds of the feast come right back to you.

Provided by Phil Torre

Time 40m

Number Of Ingredients 8

1 cup warm water
1 teaspoon active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 cups unbleached all-purpose flour
1 tablespoon olive oil
vegetable oil for frying
powdered sugar

Steps:

  • In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
  • In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
  • In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees (use a frying thermometer).
  • Use two tablespoons to scoop out the dough and drop it into the hot oil, by using one spoon to push the dough off of the other. Do this for about 4 zeppole at a time, do not crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
  • Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all zeppole are fried and drained sprinkle generously with powdered sugar and serve hot.

ZEPPOLE



Zeppole image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying

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.

ZEPPOLI (ITALIAN FRIED BREAD DOUGH )



Zeppoli (Italian Fried Bread Dough ) image

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

1 (1/4 ounce) package active dry yeast
1 cup water
1 1/2 cups all-purpose flour
1 quart vegetable oil (for frying)
2 tablespoons confectioners' sugar

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.

ITALIAN ZEPPOLES



Italian Zeppoles image

These are NOT like the belly bombs you get at the festa. These are lighter and tastier. These will ruin you for all other zeppoles (which are usually fried pizza dough) Thanks to my Godmother for this one!

Provided by Diamond Joe

Categories     Dessert

Time 15m

Yield 36-48 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
5 eggs
1 1/2 teaspoons vanilla
16 ounces ricotta cheese, room temperature
1/3 cup sugar
1/4 cup dry white wine (optional)
oil (for frying, light olive oil works well, watch carefully though)
powdered sugar, for dusting

Steps:

  • In a heavy deep skillet, heat the oil to 375 degrees. If you have a fryer, set to manufacturers directions for 375. Fill with enough oil so it is about 2 inches deep.
  • mix the first three ingredients together thorughly and set aside.
  • In a seperate bowl, mix eggs, vanilla, cheese, sugar and wine if using. Mix until uniform.
  • add the dry ingredients to the wet and FOLD until no more flour is visible (do not overmix or you'll have fried belly bombs). Let rest on counter for 10 minutes.
  • Drop batter (VERY carefully) into hot oil by teaspoonfuls and remove once golden brown and fried through, about 4 minutes. Turn so they dont get too dark once or twice. Some will turn over on their own but keep them moving a bit. Drain on paper towel lined dish.
  • Sprinkle with powdered sugar and serve while warm.

Nutrition Facts : Calories 66.2, Fat 2.5, SaturatedFat 1.3, Cholesterol 36.1, Sodium 93.5, Carbohydrate 7.8, Fiber 0.2, Sugar 2, Protein 3.1

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