Best Italian Zepoole Recipes

ZEPPOLE RECIPE- ITALIAN DONUTS

Steps:

• In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
• Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
• Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
• In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
• Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
• Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
• Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!

ZEPPOLE RECIPE

Steps:

• In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
• In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
• In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees (use a frying thermometer).
• 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. Do this for about 4 zeppole at a time, do not crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
• Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all zeppole are fried and drained sprinkle generously with powdered sugar and serve 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.

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.

ITALIAN ZEPPOLES

Steps:

• In a heavy deep skillet, heat the oil to 375 degrees. If you have a fryer, set to manufacturers directions for 375. Fill with enough oil so it is about 2 inches deep.
• mix the first three ingredients together thorughly and set aside.
• In a seperate bowl, mix eggs, vanilla, cheese, sugar and wine if using. Mix until uniform.
• add the dry ingredients to the wet and FOLD until no more flour is visible (do not overmix or you'll have fried belly bombs). Let rest on counter for 10 minutes.
• Drop batter (VERY carefully) into hot oil by teaspoonfuls and remove once golden brown and fried through, about 4 minutes. Turn so they dont get too dark once or twice. Some will turn over on their own but keep them moving a bit. Drain on paper towel lined dish.
• Sprinkle with powdered sugar and serve while warm.