Armenian Zeppole Bishi Recipes

ZEPPOLE BY LIZ CAPUTO

Steps:

• Stir flour and ginger ale til smooth.
• Drop by level Tablespoons into oil.
• They will rise and turn a nice brown.
• Drain on paper towels.
• Sprinkle with confectioners (powdered) sugar.

ZEPPOLE

Steps:

• Beat Eggs.
• Set aside.
• Put yeast in warm water and dissolve according to the package's instructions.
• Mix the yeast with the beaten eggs.
• Set aside.
• Mix together the dry ingredients: flour, baking powder, salt, and sugar.
• Combine the egg/yeast mixture with the dry mixture.
• Mix well.
• Batter should be thicker than pancake batter.
• Put batter in a bowl and let it rise for 1 hour.
• Place in a warm spot and cover with a towel.
• Warm the oil.
• To test if the oil is hot enough, drop in a small amount of batter.
• If it sizzles the oil is ready.
• Take a spoonful of batter (about the size of a golf ball) and carefully drop into the oil.
• The zeppole do not have to be perfectly smooth and round.
• Be sure not to touch the spoon to the oil, as this will cool the temperature of the oil.
• Cook until brown.
• It will rise to the top.
• When the zeppole rises to the top, turn over to cook the other side of it to cook evenly.
• Once it is brown take out and drain on paper towels.
• While they are still warm sprinkle with confectioner's sugar.
• **Makezeppole's in batches.
• Between batches, check the oil temperature to make sure it is still hot enough.
• It will cool down as you make the zeppole.
• **.

ZEPPOLE WITH ANCHOVY

Steps:

• Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
• Yield: 16 zeppole.
• Prep Time: 2 hours 30 minutes.
• Cooking Time: 20 minutes.