Italian Doughnuts “Zeppole”
Italian Doughnuts “Zeppole”

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, italian doughnuts “zeppole”. It is one of my favorites food recipes. For mine, 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 - A Fried Dough Pastry. marycooks.

Italian Doughnuts “Zeppole” is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Italian Doughnuts “Zeppole” is something which I’ve loved my whole life. They are fine and they look fantastic.

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

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

Zeppole are a traditional Italian treat of light, fluffy doughnuts filled with pastry cream and topped with a candied sour cherry. It's an italian doughnut that is a little bigger than a doughnut hole but is thick like a cake doughnut. How to Make Authentic Zeppole Italian Doughnuts. Zeppole (Italian doughnuts). "This recipe has a festive feel about it but I love doughnuts so I actually cook these zeppole year round.

Instructions 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. By Jason Jujnovich, Divido, Mount Hawthorn, WA. "This recipe has a festive feel about it but I love doughnuts so I actually cook these zeppole year round. They are Italian doughnuts that are just divine. Zeppole is an Italian treat that had its origins in using up leftover dough.

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