Zeppole
User Reviews
5
Zeppole
Description
The dough is prepared by combining warm water with sugar, salt, olive oil, and active dry yeast to activate fermentation. After the yeast froths, flour is mixed in and the dough is left to rise for a couple of hours to develop airy texture.
Once risen, the dough is dropped by spoonfuls into hot oil heated to 370°F. The zeppole fry quickly, turning golden brown on all sides within about three minutes total. After frying, they are drained and immediately tossed in powdered sugar to coat, giving them a sweet finish.
This recipe produces a light and fluffy fried treat typical of Italian cuisine. They are best eaten fresh and can be served with optional cinnamon sugar. The amount of oil needed for frying depends on the pot size, as the dough requires enough oil to fry without crowding.
Ingredients
- 1 1/4 cups (283g) water 105-115f temp water, warm
- 1 pack active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt fine sea salt
- 1 tablespoon olive oil
- 2 1/4 cups (300g) all-purpose flour
- 1 1/2 cups (170g) powdered sugar
- vegetable oil for frying, see notes
Instructions
- Combine the warm water, sugar, salt, olive oil, and yeast in a large mixing bowl. Wait until the yeast starts to froth (about 10-15 minutes) then add the flour and mix well. Cover with plastic wrap and let rise in a warm place. Wait at least 2 hours before frying.
- Fill a large heavy pot or Dutch oven at least 3 inches high with vegetable oil. Heat oil to 370f. Best to use an oil thermometer.
- Once the oil reaches proper temp begin to fry the zeppole. Either oil hands and grab about 2 tablespoons worth of dough and gently place into the oil or use two spoons. If using spoons, simply grab 2 tablespoons worth of dough and push the dough into the pot with the other spoon.
- Fry zeppole until golden brown on both sides (about 3 minutes total) then remove with a spider or slotted spoon to a baking sheet lined with paper towels. Work in batches and do not overcrowd the pot when frying.
- Place the powdered sugar into a large clean bowl. Add the warm zeppole to the bowl and toss well to thoroughly coat. For tradition, place a few in a paper bag along with a bit more sugar. Fold the top and shake well. Now you have the perfect snack! Enjoy!
Notes
- Prepare about 1 gallon of vegetable oil or enough to fill your pot to 3 inches deep for frying.
- Powdered sugar is traditional for coating, but granulated sugar or cinnamon sugar can also be used.
- Fry in batches to avoid overcrowding the oil, which helps maintain proper frying temperature and even cooking.
- Best served immediately after frying for optimal crispness and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18zeppole
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 13.4g | 4% |
| Protein | 1.1g | 2% |
| Fat | 11.8g | 18% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 51mg | 2% |
| Potassium | 11mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 5.4g | 11% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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