Zeppole Recipe

  • 1 cup wärm wäter
  • 1 teäspoon äctive dry yeäst
  • 1 täblespoon sugär
  • 1 teäspoon sält
  • 2 cups unbleäched äll-purpose flour
  • 1 täblespoon olive oil
  • vegetäble oil for frying
  • powdered sugär
  1. In ä smäll bowl, ädd the yeäst, sugär änd sält to the wäter. Let ständ until creämy, äbout 2 minutes, änd stir to dissolve the yeäst.
  2. In ä lärge mixing bowl combine the flour, yeäst mixture änd olive oil. Stir with ä wooden spoon until ä nice sticky dough forms. Cover with plästic wräp änd let rise in ä wärm pläce for 1-1/2 hours.
  3. In ä deep säucepän, pour in vegetäble oil to ä depth of 3 inches. Heät the oil to 370 degrees (use ä frying thermometer).
  4. Use two täblespoons to scoop out the dough änd drop it into the hot oil, by using one spoon to push the dough off of the other. Do this for äbout 4 zeppole ät ä time, do not crowd them in the pän. Cook until golden brown änd puffy, turning with ä slotted spoon to fry evenly on äll sides.
  5. Remove the zeppole from the oil with the slotted spoon, änd tränsfer to ä pläte or träy lined with päper towels to dräin. When äll zeppole äre fried änd dräined sprinkle generously with powdered sugär änd serve hot.

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