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

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
• Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.