Quick And Easy Italian Zeppole Recipes

ZEPPOLE RECIPE (EASY ITALIAN DONUTS)

Steps:

• In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
• Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
• Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
• Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
• Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
• Fry 4-5 minutes total, turning them over halfway if they don't turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.

ZEPPOLE RECIPE- ITALIAN DONUTS

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!

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.

QUICK AND EASY ITALIAN ZEPPOLE

Steps:

• Bring a pot of oil to 370 degrees F on a candy thermometer. The oil should be about 3 inches deep and not come up more than halfway up the side of the pot.
• Roll out the dough to about 1/4-inch thick rectangle. Cut the rectangle into 16 equal portions.
• Mix together the ricotta, nutmeg, oregano, salt and pepper. Put about a tablespoon of the filling onto the dough, placing it so that you can easily close the dough around it. Brush the edge of the dough with water.
• Press the dough closed around the filling. Making sure that the dough is sealed well, so the filling won't come out while it is frying.
• Place the doughnuts in the hot oil for about 2 minutes, or until they are golden brown. Put only a few doughnuts in the oil at a time, they should not be crowded or they will not fry evenly.
• Flip the doughnuts over and fry the second side for another 2 minutes. Make sure your oil is staying around 370°F.
• When the doughnuts are done frying, use a basket skimmer to remove them from the oil and place them on paper towels to drain the excess oil.
• Serve with the tomato sauce or pesto sauce.

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.