Savory Zeppole Recipes

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.

SAVORY ZEPPOLE

Steps:

• Mix flour, yeast, salt, and water.
• Let rest to rise.
• This is a yeast dough so flour is aproximate as temperature and humidity effect yeast doughs.
• The dough should be very soft with just enough flour so that it is not sticky.
• You don't want it to be as firm as bread dough.
• After dough rests for about 2 hours, divide dough into 16 pieces.
• Place an anchovy or alternate filling in your palm.
• Fold dough over and make a ball.
• In heavy pot or deep frier, heat oil to about 350ºF.
• Add Zeppole to hot oil and cook until golden brown.
• If the zeppole don't turn themselves you will need to do it so that they cook evenly and are not raw in the center.

RICOTTA ZEPPOLE/ZEPPOLI - AKA "SWEET ZEPPOLI"

Steps:

• In a large bowl, mix flour, baking powder, salt, stir to combine. Add raisins to flour mixture and toss to coat them.
• Add ricotta, eggs and vanilla, blend until smooth.
• Let batter rest for 15 minutes.
• Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
• Fry until evenly golden brown on all sides.
• With a slotted spoon, remove them from oil.
• Place on brown paper to drain slightly.
• Put sugar into a paper bag, place a few warm, drained zeppole into the bag and gently shake to coat them with sugar.
• Serve while still warm.