Best Zeppole 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.

ZEPPOLE

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

ZEPPOLE WITH ANCHOVY

Steps:

• Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
• Yield: 16 zeppole.
• Prep Time: 2 hours 30 minutes.
• Cooking Time: 20 minutes.

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)

Steps:

• For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
• For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
• Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
• Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.

AUTHENTIC ZEPPOLE ITALIAN DOUGHNUTS

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.

AUTHENTIC ITALIAN ZEPPOLE WITH RICOTTA DOUGH

Steps:

• 1. Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
• 2. Spoon batter into a deep pan of olive oil (do not use extra virgin).
• 3. Remove zeppole from oil when they turn golden brown, you may have to turn them.
• 4. Garnish the zeppole while still warm with powdered sugar. Best way to completely coat is by placing them in a bag with a whole bunch of powdered sugar and SHAKE SHAKE SHAKE! =)
• 5. Best served hot or warm.

APPLE ZEPPOLE WITH CINNAMON WHIPPED CREAM

Steps:

• In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a
• medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)

Steps:

• For the doughnuts: In a medium saucepan, combine the butter, 1/2 cup water, the granulated sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooden spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes.
• Scrape the mixture into a stand mixer fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, one at a time, mixing until fully incorporated. Beat the mixture for 4 to 5 minutes, until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
• For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the confectioners' sugar until smooth. If the glaze is too thick, stir in water, 1/4 teaspoon at a time.
• In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375°F. (If you don't have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)
• Using a small ice cream scoop or two small spoons, carefully drop about 1 tablespoon of the dough at a time into the oil. Cook for 3 to 3 1/2 minutes, turning occasionally, until the doughnuts are golden and puffed. Drain on paper towels. When the doughnuts are cool enough to handle, dip the top halves into the glaze.
• Using a hand grater, grate the chocolate over serving plates. Place 3 to 4 doughnuts on each plate and garnish with raspberries. Serve immediately.

APPLE ZEPPOLE WITH CINNAMON WHIPPED CREAM

Steps:

• In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a
• medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.

ZEPPOLE

Steps:

• In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.
• Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.
• Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.
• Line a baking sheet with 2 layers of paper towels.
• Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the _zeppole_s until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
• Sprinkle with cinnamon-sugar mixture and serve immediately.

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.
• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
• For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

ZEPPOLE (FRIED ITALIAN DOUGHNUTS)

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
• Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil.
• Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
• Transfer the flour mixture to a medium bowl.
• Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
• If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches.
• Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels.
• Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

PUMPKIN ZEPPOLE

Steps:

• Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
• Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

ZEPPOLE WITH CHOCOLATE SAUCE

Steps:

• For sauce:
• Put chocolate in a medium bowl. Stir cream and honey in a small saucepan over medium heat until mixture starts to bubble; pour over chocolate and whisk until smooth. Keep warm. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
• For zeppole:
• In the bowl of a stand mixer fitted with a paddle, combine flour and next 6 ingredients. Beat at low speed until dough forms. Gradually add butter, beating until absorbed between additions and occasionally scraping down sides of bowl. Increase speed to medium and beat until smooth and glossy, about 3 minutes. Scrape dough from paddle and sides of bowl. Cover with plastic wrap; let rise for 2 hours. Pour enough oil into a deep, heavy 5-quart pot to reach a depth of 1 1/2" Attach a deep-fry thermometer to side of pot and heat oil over medium heat until it reaches 325°F. Working in batches, drop dough into oil by heaping teaspoonfuls (about 1"-diameter rounds). Cook, turning occasionally, until zeppole are golden and cooked, about 4 minutes per batch. Using a slotted spoon, transfer zeppole to paper towels; drain. Sift powdered sugar over zeppole or put sugar in a paper bag and add zeppole; shake gently to coat. Serve with sauce for dipping.

ZEPPOLE DI SAN GIUSEPPE

Steps:

• 1. Preheat oven at 400 F.
• 2. Place the water, salt, sugar and butter in a 2-quart saucepan and bring to a boil.
• 3. Remove the pan from the heat and dump the flour in all at once, whisking it all in.
• 4. Return to the burner start stirring with a wooden spoon.
• 5. Cook, stirring constantly, until the dough starts to pull easily from the sides of the pan and forms a ball, about 3 minutes.
• 6. Remove from the heat and stir until tepid, 6 to 8 minutes.
• 7. Add the eggs, one at a time, stirring in each one completely before adding the next.
• 8. Stir in the vanilla. Cool completely.
• 9. Line two cookie sheets with parchment paper. Place the dough into a pastry bag with a 1-inch star tip and pipe 2-inch rings onto the trays, as many as can fit.
• 10. Bake at 400 F for 15 minutes, then at 375 F for 15-20 minutes until evenly browned. Remove and let cool.
• 11. When cool, carefully slice rings in half and scoop out eggy wet dough. Fill with custard and place cap of pastry on top.
• 12. Top each zeppole with custard in middle and top with cherry. Sprinkle Powdered sugar on top.
• 13. NOTE: You can also fry this dough in oil after you pipe them until golden brown and then just fill the middle of the rings with custard and top with a cherry filling, preserved wild cherries or a maraschino cherry.

ZEPPOLE... FRIED DOUGH SOLD AT FAIRS

Steps:

• 1. 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..
• 2. 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..
• 3. 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.
• 4. 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.
• 5. 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.

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Chocolate Sauce
• Heat the cream in a small saucepan until hot but not boiling. Combine the cream and chocolate in a heat-proof bowl and stir until smooth.
• For the Orange Zeppole
• Combine the butter, sugar, salt, and 1/2 cup water in a medium saucepan and bring to a boil over medium heat. Take the pan off the heat and stir in the flour. Return the pan to low heat and cook, stirring continuously, until the mixture forms a ball, about 4 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, beat in the eggs, one at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar
• Place the orange zest and sugar in a food processor. Pulse until the mixture is blended. Transfer the sugar to a shallow dish and set aside.
• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350°F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Make three more zeppole, being careful to not crowd the pan. Turn each zeppole once or twice, cooking until golden and puffed, about 5 minutes. Roll the cooked zeppoles with the orange sugar, then transfer to a plate. Continue frying the remaining batter in batch's of 4.
• Reheat the chocolate sauce if necessary, and serve in a small bowl with the zeppole.

ZEPPOLE (ST. JOSEPH'S DAY FRITTER)

Steps:

• 1. Preheat oven to 400 degrees.
• 2. In a large saucepan, combine the water and butter, and bring to a boil. Add the salt and flour, stirring constantly until the mixture leaves the sides of the pan to form a ball in the center. Remove from heat and allow to cool.
• 3. Add the eggs, one at a time, beating them in completely. Add the sugar, lemon rind, and orange rind. Mix well.
• 4. Drop by the tablespoon onto a baking sheet, placing the puffs three inches apart, or use muffin cups. Bake for ten minutes, then reduce the heat to 350 degrees and bake for thirty minutes or until light brown.
• 5. Remove the puffs from the oven. Open the puffs immediately to allow steam to escape. Cool.
• 6. In a bowl combine all ingredients, adding only enough of the milk to make a smooth custardlike mixture. Refrigerate until needed.
• 7. Fill the puffs with Ricotta cream, custard cream, or whipped cream. Top with a cherry.
• 8. NOTE: Any leftover filling will keep in the refrigerator for two or three days, or it can be used as a filling when making crepes, pancakes, or French toast.

ZEPPOLE RECIPE - (4/5)

Steps:

• Heat about 3 inches of oil in a saucepan at 375°F. 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.

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.