ELDA'S FAMOUS ZEPPOLE
Provided by Food Network
Categories dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Stir together the sugar and cinnamon and set aside.
- Combine the milk, salt and butter with 1 quart water in a medium saucepan. Bring to a boil, and then quickly remove from the heat and stir in the flours until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
- Pour 2 inches of olive oil into a frying pan and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough into thin strips and shape as you like, and then carefully fry in batches. Turn the zeppole once when golden and puffed, and then drain on paper towels. Dip in the honey and dredge in the cinnamon-sugar. Arrange on a platter, garnish with the lemon zest and serve immediately.
ZEPPOLE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 18 to 24 servings
Number Of Ingredients 8
Steps:
- Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time.
- Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour.
- In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
- When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired.
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