Zeppole (Italian Doughnuts)
May 7, 2024 20:30:41 GMT -5
Post by Shoshanna on May 7, 2024 20:30:41 GMT -5
Zeppole (Italian Doughnuts)
Zeppole are sweet Italian doughnut holes that are pillowy soft on the inside and absolutely irresistible when tossed with powdered sugar or cinnamon sugar. A favorite family recipe, these are simple and quick to make; everyone will be begging for more!
Ingredients
1 cup (130 g) all-purpose flour
¼ cup (50 g) granulated sugar
2¼ teaspoons baking soda
1 cup (227 g) ricotta cheese
2 eggs, lightly beaten
1 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
Cinnamon-Sugar, for dusting
Instructions
Pour about 2 inches of oil into a 3-quart pot and heat over medium-high heat and attach a candy thermometer to the side of the pot. Line a large plate or baking sheet with a double layer of paper towels.
In a medium bowl, whisk together the flour, sugar, and baking soda.
Add the ricotta eggs, and vanilla extract and stir with a spatula or wooden spoon to fully incorporate. The consistency will be like a thick batter.
Once the oil reaches 375 degrees F, begin frying in small batches of 3 or 4 at a time (do not crowd the pan). Scoop about 1 tablespoon of batter for each zeppole. The batter will puff up when dropped in the hot oil.
Fry for about 5 minutes, or until evenly browned on all sides, flipping over about halfway through.
Transfer the fried zeppole to the paper towels to drain, then roll in either powdered sugar or cinnamon-sugar.
Notes
Ricotta Cheese – Use full-fat ricotta cheese for the best texture.
Oil for Frying – You want to use a neutral oil that has a high smoke point, such as vegetable oil, peanut oil, or canola oil. Avoid using olive oil for frying.
Candy Thermometer – A candy thermometer that can be clipped to the side of the pot is recommended so you know when the oil has reached the correct temperature.
Deer Fryer – If you have a deep fryer, you can absolutely use that instead of frying on the stovetop, if preferred.
Toppings – Most popular are powdered sugar, granulated sugar, cinnamon-sugar (½ cup granulated sugar to 1 teaspoon cinnamon), or drizzle or dip chocolate sauce.
Storage – Keep the zeppole in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer in an airtight container for up to 3 months.
Reheating (from fridge) – Wrap the zeppole in foil and reheat in a 350 degree oven for 10 minutes.
Reheating (from freezer) – Place the frozen zeppole in a baking sheet and reheat in a 350 degree oven for 45 minutes or until warmed through.
link
Zeppole are sweet Italian doughnut holes that are pillowy soft on the inside and absolutely irresistible when tossed with powdered sugar or cinnamon sugar. A favorite family recipe, these are simple and quick to make; everyone will be begging for more!
Ingredients
1 cup (130 g) all-purpose flour
¼ cup (50 g) granulated sugar
2¼ teaspoons baking soda
1 cup (227 g) ricotta cheese
2 eggs, lightly beaten
1 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
Cinnamon-Sugar, for dusting
Instructions
Pour about 2 inches of oil into a 3-quart pot and heat over medium-high heat and attach a candy thermometer to the side of the pot. Line a large plate or baking sheet with a double layer of paper towels.
In a medium bowl, whisk together the flour, sugar, and baking soda.
Add the ricotta eggs, and vanilla extract and stir with a spatula or wooden spoon to fully incorporate. The consistency will be like a thick batter.
Once the oil reaches 375 degrees F, begin frying in small batches of 3 or 4 at a time (do not crowd the pan). Scoop about 1 tablespoon of batter for each zeppole. The batter will puff up when dropped in the hot oil.
Fry for about 5 minutes, or until evenly browned on all sides, flipping over about halfway through.
Transfer the fried zeppole to the paper towels to drain, then roll in either powdered sugar or cinnamon-sugar.
Notes
Ricotta Cheese – Use full-fat ricotta cheese for the best texture.
Oil for Frying – You want to use a neutral oil that has a high smoke point, such as vegetable oil, peanut oil, or canola oil. Avoid using olive oil for frying.
Candy Thermometer – A candy thermometer that can be clipped to the side of the pot is recommended so you know when the oil has reached the correct temperature.
Deer Fryer – If you have a deep fryer, you can absolutely use that instead of frying on the stovetop, if preferred.
Toppings – Most popular are powdered sugar, granulated sugar, cinnamon-sugar (½ cup granulated sugar to 1 teaspoon cinnamon), or drizzle or dip chocolate sauce.
Storage – Keep the zeppole in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer in an airtight container for up to 3 months.
Reheating (from fridge) – Wrap the zeppole in foil and reheat in a 350 degree oven for 10 minutes.
Reheating (from freezer) – Place the frozen zeppole in a baking sheet and reheat in a 350 degree oven for 45 minutes or until warmed through.
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