Zeppoli With Ricotta Recipe 395

ZEPPOLE, ITALIAN RICOTTA DOUGHNUTS

Steps:

• In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
• In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
• Stir the flour mixture into the ricotta mixture until thoroughly combined.
• In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
• If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
• Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
• Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
• Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
• Dust with icing or powdered sugar and serve while still warm.

ZEPPOLI (WITH RICOTTA) RECIPE - (3.9/5)

Steps:

• Preparation First combine dry ingredients, which includes flour, sugar, baking powder and salt. Do not add the confectioner sugar. It is used at the end as a topping. Then combine wet ingredients. Combine wet to dry but don't over mix. In a large pot or deep fryer, heat vegetable oil to 340 degrees. Take a tablespoon and scoop out some of the mixture and gently drop in the hot oil. Fry for 4-5 minutes until golden brown. Drain on paper towel then sprinkle confectioner sugar.

ZEPPOLI

Steps:

• Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
• Sir 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.

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.

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.