Authentic Zeppole Italian Doughnuts Recipes

ZEPPOLE

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

Zeppole image

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

Ingredients

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

AUTHENTIC ZEPPOLE ITALIAN DOUGHNUTS

My church every year on Labor Day weekend has a huge festival. They're a major money maker for the church is Zeppole. You have to wait forever in line. All the ladies at the church are lined along the huge vats of oil flipping zeppoles in the oil. All my family has worked the stand. From all over Ohio people come to buy...

Provided by Annamaria Settanni McDonald

Categories Other Desserts

Time 1h30m

Number Of Ingredients 6

Authentic Zeppole Italian Doughnuts image

Steps:

1. In a large bowl add the flour and the mashed potatoes.
2. Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.
3. Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
4. Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
5. Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.
6. Turn the dough in the oil until it is golden in color. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of powdered sugar on all sides completely coated.

Ingredients

1 lb flour
2 medium potatoes, boiled, skin removed and mashed
1/4 oz active dry yeast
2 c warm water
pinch salt
olive oil for frying (not extra virgin)

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