ZEPPOLE
Provided by Melissa Kelly
Categories Alcoholic Egg Herb Dessert Super Bowl Spice Tailgating Deep-Fry Party Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 zeppole
Number Of Ingredients 9
Steps:
- In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.
- Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.
- Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.
- Line a baking sheet with 2 layers of paper towels.
- Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the _zeppole_s until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
- Sprinkle with cinnamon-sugar mixture and serve immediately.
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Ryan Slade
[email protected]These zeppole were delicious! I loved the combination of the sweet dough and the tangy glaze. I will definitely be making these again.
Elizabeth Shadracky
[email protected]These zeppole were a bit too dense for my taste. I think I would use more baking powder next time.
Teddy Archer
[email protected]These zeppole were a bit too greasy for my taste. I think I would use less oil next time.
Kim Somi
[email protected]I had never had zeppole before, but I'm so glad I tried this recipe. They were amazing! They were light and fluffy, and the glaze was the perfect addition. I will definitely be making these again.
Temple Ishorshengabor
[email protected]These zeppole were a bit too sweet for my taste, but they were still good. I think I would use less sugar in the glaze next time.
Sohibe Alakhras
[email protected]I'm not a huge fan of sweets, but these zeppole were surprisingly good. They were light and airy, and the glaze was just sweet enough. I would definitely make these again.
Barbra Allotey
[email protected]These zeppole were a little more work than I expected, but they were worth it. They were absolutely delicious! The dough was crispy on the outside and soft and chewy on the inside. The glaze was also perfect. I will definitely be making these again f
Bhuwan Sapkota
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of frying, but I'm so glad I did! These zeppole were amazing. They were light and fluffy, and the glaze was the perfect finishing touch. I will definitely be making these again.
S.P Polas
[email protected]I've made zeppole before, but this recipe is by far the best I've tried. The dough was perfect and the glaze was delicious. I will definitely be making these again and again.
Gghs Ramarian
[email protected]These zeppole were so easy to make! I was able to whip them up in no time. They were also a big hit with my family. My kids loved the powdered sugar topping.
Adam Grammatico
[email protected]I'm not usually a fan of fried dough, but these zeppole were amazing! The dough was crispy on the outside and soft and chewy on the inside. I loved the combination of the sweet glaze and the tangy lemon zest.
Sanaullah Zain
[email protected]These zeppole were a hit at my party! They were so light and fluffy, and the lemon glaze was the perfect touch of sweetness. I'll definitely be making these again.