Zeppole Fried Dough Sold At Fairs 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.

ZEPPOLI (ITALIAN FRIED BREAD DOUGH )

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.

FRIED SWEET DOUGH

Steps:

• Heat the vegetable oil in a wide saucepan to 350 degrees F. (The oil should be an inch or two deep.)
• For the filling: Whisk together the ricotta, mascarpone, amaretto, and confectioners' sugar in a bowl until smooth. Stir in the candied peel and chocolate. Refrigerate the filling while you make the zeppole.
• Combine 1 cup water, the butter, sugar, and salt in a medium saucepan over medium heat. Bring to a boil, stirring to melt the butter. While stirring, add the flour and zest all at once. Cook, stirring constantly, until the dough dries out and pulls away from the sides of the pan. Remove from heat, and add the eggs one at a time, stirring vigorously to incorporate one before adding the next, until the dough is completely smooth.
• Drop a batch of zeppole in 2-tablespoon dollops (a small ice-cream scoop is perfect for this) into the oil, making sure you don't crowd them in the pan, because they will grow in size. Fry the zeppole, turning on all sides, until light and golden brown all over, about 5 minutes per batch. Drain on paper towels, and repeat with the remaining dough.
• To serve, when cold cut the zeppole in half with a serrated knife and with a pastry bag pipe the filling onto the bottom half. Cover and dust with additional confectioners' sugar if desired.

ZEPPOLE... FRIED DOUGH SOLD AT FAIRS

Steps:

• Use a fry daddy for frying. If you don't own one use a deep pot and fill half way with oil.. oil should be 375*.Do not let oil burn higher. Use only canola oil. Be careful not to have any water running because it will splatter the oil.. keep pot handle holding oil turned in.. So you don't accidentally hit it and spill oil.. Safety first..
• in large bowl add two packets dry yeast, sugar,1/4 cup of warm water.. mix well and let sit for 5 minutes till you see tiny bubbles around the edges.. this is proofing the yeast so You know the flour and yeast will rise..
• As soon as the bubbles form in the yeast add the flour, salt, and warm water to the bowl. Mix well . should look like a loose pancake mix. should not be dry at all.. take a paper towel and dip in oil and surround the bowl with a wipe of oil.. cover the bowl with a towel. make sure it is a heavy towel completely covered. place some where warm. like the oven or a warm corner of the room in the kitchen.. let sit for 1 1/2 hour to 2 hours. it will have risen. very loose dough.
• Test oil in pot or fry daddy. Do this by putting the end of a wooden spoon in the oil. If it sizzles like it is cooking the oil is ready. Now you can drop these Zeppole's mix in two ways.. One is to take two table spoons and keep a little canola oil in a cup and dip them in the cup of oil each time before you pull out a heaping spoon of dough . Push off the dough with the other spoon into the oil.. You should have a light hand. Don't just plop the dough. Let it fall off the spoon lightly. If u want you can use your hands.. oil your hands and take a small amount and let drip in the oil very slowly.. make sure to keep your hands high enough not to touch oil.. As soon as dough hits oil it will start to sizzle and start to brown. As soon as you see a light brown turn the Zeppole's over to make an even fry on both sides. When they are fully light brown they should be cooked..take out with spider or slotted spoon . Let spoon stay over pot of oil and let excess oil from the cooked zeppole drip in pot till dry so no excess oil drops off on the the paper towel. now place on paper towel. Let sit for a minute then turn over to drain on other side on the paper towel.. for another minute. Put powdered sugar in paper bag and throw the cooked Zeppole in the bag and shake the bag. pour out on a plate.
• These are very crispy since the dough is not a heavy Pizza dough. I do have friends that buy pizza dough and fry the same way as this recipe does with the lighter dough.. the difference is the pizza dough fried is very heavy and doughy.. if made small they pass.. So I hope everyone tries these and has a ball making and eating them.