I want to make them for my son for his birthday. A lot of recipes I see call for eggs, how do eggs affect the dough? The filling is traditional: ricotta, orange zest and sugar. Took out after dinner heated oil and fried. Add the flour all at once and stir constantly with a wooden spoon. What are those other versions? The zeppolis look delicious! Fry the Italian donuts in batches. The best way to do this step is to pipe close the surface of the oil and then quickly pull the pastry bag away. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Nonnabox.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Best of times. Begin pouring in the warm milk, then turn the burner on a low heat. I used to make these for my 3 children when they were small. However, you can also use cinnamon sugar, or chocolate sauce on top for a yummy twist. My Mom would make this for us as a special treat. Stop mixing as soon as the mixture is combined and smooth. I used a pot about 4 inches deep, along as they can float in the oil, never used the big daddy fryer because it looks too small and why have another appliance sitting around when all you need is a deep pot. Is it ok to make the dough and leave it on the counter overnight to make the zeppoles in the morning for breakfast? (-) Information is not currently available for this nutrient. My grandma also made them and would also make a few with anchovy. So quick, easy and delicious! I was so thrilled to see that this was the easy version of zeppole. We always had a couple eggs in the recipe. Dust the zeppole with a generous amount of powdered sugar and serve warm. So delicious! Keyword: Italian donuts, zeppole. If you like donuts, you should definitely try our buttery brioche donuts and Russian donut holes (ponchiki). Make the Zeppole/Frittelle Dough. Stir in the yeast and allow to sit for about 10 minutes to activate the yeast. My favorite part was the Zeppole, fluffy fried balls of dough. Small world. Adjust the heat accordingly between batchesyou want the oil at about 375F the whole time. This type is what I grew up on, it was served at the Feasts and Italian festivals where I lived. I grew up at 331 East 108 and went to the feast,till Iwas eleven.Rose. As Im googling new and easy recipes for zeppole this morning, much to my surprise I came across your site. Thanks for putting this up, my Mother made these and all I did was eat them and never thought about how she made them now I will make some. In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside. However, there are many variations of the pastry. (It shouldn't come to a full boil.) Use two tablespoons to scoop out the dough and drop it into the hot oil, by using one spoon to push the dough off of the other. It took you a while to realize that ricot meant ricotta pie and that gabagool is Sicilian slang for capicola. I made 20 and I seem to have just as much as when I began. thoughts before writing. In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Thanks for such a speedy reply. 1. At this point you're reading to shape your zeppoli which is simply pulling the dough into individual pieces. Also, I used the tablespoon but switched to a teaspoon for a size I liked better. Deborah, the orange flavor sounds great, probably can do the same with lemon too. I grew up on south 5th avenue in mount Vernon, then Fleetwood! What can I do to make the texture just a little lighter? Heat oil for deep frying in a saute pan or small wok. Adding ricotta to the recipe makes what is called sfinge which is the Sicilian form of zeppole. She never measured so it is a guessing game every year. I grew up on 105th street in Manhattan and miss the great food at that feast! Ill let you know how it turns out! I would stick with the active dry. Hi Phil my name is Davids up I grew up in New Rochelle next town over from Mount Vernon I also lived in the Gramatan section of Mount Vernon full while growing up with zeppoles is exactly like you said round balls powdered sugar in a greasy paper bag the original way old school now I live in Florida and just cant get them the right way down here so Im going to make them myself like your recipe. The best way would be a stand mixer with a hook attachment. Sprinkle with powdered sugar, and let the memories of eating them out of the bag while enjoying the sites and sounds of the feast come right back to you. Beignets are French and square in shape. This should help them crisp up a little to get them a little closer to the original. Nutrition information is calculated using an ingredient database and should be considered an estimate. These donut balls are truly addictive with their honey-sweetened dough and topped with a snowfall of powdered sugar. Step 3. We cant wait to taste them. Fry until golden brown, about 3 or 4 minutes. Light and fluffy, thanks so much for sharing! If this isnt the exact same recipe that fairs use! Ive seen some zeppole recipes call for ricotta or potato while yours obviously does not. Yes, thank you for this recipe. Gloria here, I made the zeppole and OMG!!! The inside will be hollow from the steam created during cooking. Growing up in Mt. How awesome is that?? Ooey, gooey, cheesy filling stuffed into decadent noodles and then smothered in creamy tomato sauce? It is how my Nanny always made them. No kneading needed, just fry pieces of dough and get fat hahaha. Zeppole (Zeppole di San Giuseppe, Sfinzi, Blenzi, Fritelle) Zeppole are a fried dough specialty that is found throughout southern Italy, consisting of deep-fried dough that is typically topped with sugar and can be filled with custard, jelly, pastry cream, or a combination of honey and butter. If you give it a try let me know how it goes! Yes! My grandparents were from Sezze Italy. Drop by tablespoons into the hot oil a few at a time. I suggest you take them out of the fridge about an hour before you begin the recipe. Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. Ingredients of Zeppole 4 cup all purpose flour 2 cup refined oil 2 tablespoon powdered sugar 1/2 cup black rum 2 teaspoon vanilla extract 8 egg yolk 1 pinch salt 2 cup butter 4 cup water 3 cup granulated sugar How to make Zeppole Step 1 In a deep bottomed pan kept on medium flame, add water along with melted butter. Stir in eggs, ricotta cheese, and vanilla. Then let the donuts fry for about 2 minutes on one side and then flip them over to fry for 2 more minutes. Remove the boiling wet mixture from the heat. Wear long sleeves to protect your arms when deep frying. Nothing better then a hot, sugar covered, ball of dough. sugar A/R. Dont overmix. Stir in eggs, ricotta cheese, and vanilla. Reading about your experience with zeppole brought back memories to me about my years growing up in Williamsburg,Brooklyn (NY). Hello to all other Mt Veronites as well! While these two are both made with fried dough, they most obviously differ by shape. Also grew up in Westchester County (New Rochelle) and havent had pizza fritte for years. Carefully remove with a slotted spoon and drain on paper towel. Along with Nutella-topped zippoli, customers love the ricotta and . Do this for about 4 zeppole at a time, do not crowd them in the pan. They turned golden brown were crispy and airy inside. The dough needs to rise or the zeppole will not be as light and airy. Ive never heard of Zeppole being made in an air fryer. I was so happy, my husband loved them too. I cannot wait to do these out in my yard with the hot oil pot and my portable burner. Sift in 4 cups of flour, stirring to combine between each cup or two. Put wine and water in a pot. 2. The batter will be thick but not dry. Can I save the left over mixture in the refrigerator? Start kneading until dough is soft and sticky. Continue whisking, expanding the well by slowly pulling in the dry ingredients to form a smooth batter. There is no right or wrong way to serve these delicious Italian donuts. . Mix well with the whisk. Those fried balls were also my favorite!! Do not exceed 375F when frying or the donuts will not grow. Same recipe my grandmother (1877-1963) used. Turn off oven, and leave for 10 minutes, then place on cooling rack. Its a type of dough that doesnt require any yeast or leavening agent and is first cooked on the stove. I grew up at 234 East 106 street, between 2nd and 3rd ave. I lived there too. So good! When all zeppole are fried and drained sprinkle generously with powdered sugar and serve hot. Typically we ate the fried flat dough with granulated or powdered sugar. Let the dough rise for about 1 hour or until it doubles in size. Yes you can freeze the dough. I just found this recipe and made it with all purpose gluten free flour. Merry Christmas:). Total Time: 30 minutes. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Since I have Celiac, I must substitute a gluten free flour blend. Always went to the feast! Yeah you can make it ahead of time on same day. Quick question, would this work with like a caramel or chocolate dipping sauce? Mix all the ingredients well and work the dough for about 5 minutes. In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth. Morgan this makes about 20-24 Zeppole. . Thanks Carol! Line a plate with a couple layers of paper towels and set it on the counter next to your frying station, along with a spider or a slotted heat-proof spoon. I am making these today in honor of Saint Josephs day! I made these the other day. Put the saucepan back on the stove and cook the mixture for 1 to 2 minutes over low heat while stirring constantly. You can mix the dough by hand but it will take a bit longer. 1 cup (125 g) all-purpose flour 4 (4 ) large eggs cup (30 g) confectioners sugar Oil for frying Instructions Add the butter, water, milk, sugar, and salt to a medium saucepan. Wish me luck! AHHHH! If your zeppole is larger or smaller than the 1 1/2 tablespoons that this recipe calls for, the dough may need more or less time. And while we may never know Carmelas long-held family recipe secrets, weve found some modern takes that will do just the trick. This recipe tasted delicious. My mother would drop the dough into the oil; my father would turn and lift them out. My family was in zeppole heaven. I was looking to see if anyone might have tried it when I came across yours recipe using yeast as the leavening, and Im intrigued. Sausage and peppers(with a choice of hot) on real Italian bread. Does this recipe call for instant yeast? They are basically little donuts made from pate choux pastry dough, which is the kind of dough that is also used to make cream puffs and eclairs. For a perfect fried Zeppola, you need to maintain the oil temperature between 330 F (165 C) and 345 F (175 C). I would walk around the festival carrying that beautiful greasy bag, pulling Zeppole out and getting thesugar all over myself while eating them. In a heavy-bottomed pot, add about 2 inches of corn oil. 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