Bethanys Jerseygirl Zeppoles Recipes

BETHANY'S JERSEYGIRL ZEPPOLES

Steps:

• Mix the flour and salt in a large mixing bowl with a wooden spoon.
• In another large bowl, empty the yeast package, then slowly add the warm water, mixing with a fork to fully dissolve the yeast.
• When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
• Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
• After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
• In a saucepan, heat the oil to medium heat.
• Add the dough by the spoonful (about the size of 2 golf balls) Experiment with the first batch to make sure the oil is not too hot.
• Remove when golden brown and place on paper bags to absorb the oil.
• Place warm Zeppoles in a paper bag with powdered sugar and SHAKE.
• You want them well covered with the powdered sugar.
• These are messy.
• If yours are not messy, you need more sugar on them.

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.

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.

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.
• **.

ITALIAN ZEPPOLES

Steps:

• In a heavy deep skillet, heat the oil to 375 degrees. If you have a fryer, set to manufacturers directions for 375. Fill with enough oil so it is about 2 inches deep.
• mix the first three ingredients together thorughly and set aside.
• In a seperate bowl, mix eggs, vanilla, cheese, sugar and wine if using. Mix until uniform.
• add the dry ingredients to the wet and FOLD until no more flour is visible (do not overmix or you'll have fried belly bombs). Let rest on counter for 10 minutes.
• Drop batter (VERY carefully) into hot oil by teaspoonfuls and remove once golden brown and fried through, about 4 minutes. Turn so they dont get too dark once or twice. Some will turn over on their own but keep them moving a bit. Drain on paper towel lined dish.
• Sprinkle with powdered sugar and serve while warm.