Italian Doughnuts “Zeppole”
Italian Doughnuts “Zeppole”

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, italian doughnuts “zeppole”. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown. Zeppole are one of the most popular Italian sweet snacks: a delicious bite to taste walking around the downtown of Naples!

Italian Doughnuts “Zeppole” is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Italian Doughnuts “Zeppole” is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook italian doughnuts “zeppole” using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Italian Doughnuts “Zeppole”:
  1. Get 2 1/2 cups white Lilly flour (or cake flour)
  2. Take 1/4 cup sugar
  3. Take 2 1/4 tsp Baking soda
  4. Make ready 1 teaspoon vanilla extract
  5. Get 2 large eggs
  6. Prepare 1/2 cup ricotta
  7. Prepare 1/4 cup buttermilk
  8. Take Vegetable oil for frying
  9. Take 1/4 cup powdered confectioners sugar
  10. Make ready Optional: honey and figs for garnish

It's an italian doughnut that is a little bigger than a doughnut hole but is thick like a cake doughnut. Zeppole (Italian doughnuts). "This recipe has a festive feel about it but I love doughnuts so I actually cook these zeppole year round. How to Make Authentic Zeppole Italian Doughnuts. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of powdered sugar on all sides completely coated.

Steps to make Italian Doughnuts “Zeppole”:
  1. Mix all the dry ingredients in a large bowl
  2. Mix eggs, ricotta, buttermilk, and vanilla extract in another bowl until just blended.
  3. Combine the wet in the dry ingredients and whisk until smooth. You should have a relatively stiff batter.
  4. Heat about 2 inches of oil in a frying pan to 375°. WARNING: never leave hot oil unattended and wear protective clothing should it splatter on you and burn.
  5. Spoon a dollop of batter into the oil. If it’s hot enough you will see bubbles at the edges start to appear. Begin to fry one of the zeppole as a tester for the temperature of the oil. Once the right temperature is achieved begin to fry the rest of the Zeppoli.
  6. Fry 2-3 minutes on each side and turn when golden brown.
  7. Line a plate with paper towels to remove excess oil from frying.
  8. Dust Zeppole with powdered confectioners sugar using a sieve. Plate with figs and honey. Makes about 10-12 Zeppole.
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Zeppole (zeppola in the singular) is a traditional doughnut-like fritter that, rather The history of Italian zeppole. The Feast of Saint Joseph began as a thanksgiving celebration for the. Maybe it's because zeppole are Italian and that brings to mind romantic images of golden sunsets Orange Scented Ricotta Zeppole. These are crisp and light and fluffy and barely sweet and pretty. Visit CalorieKing to see calorie count and nutrient data for all portion sizes.

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