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Home Made Italian Zeppoles

Updated on September 21, 2011

Home Made Italian Zeppoles Original and Ricotta!

Ah! The Italian Zeppole! Perhaps one of most well known Italian treats in the world. Found at every Italian Feast and most others also.You dont have to be Italian to enjoy these Zeppoles. Walk up to your Feast Zeppole vendor and you will see these tasty balls of dough floating in oil, browning to perfection. The smell alone draws you to the Zeppole stand where you ask for a dozen. The happy vendor scoops the dough balls out of the oil and drops them in a paper bag hot as can be then he sprinkles them with a very generous postion of powdered sugar. Can you eat a dozen? I believe so because once you start eating these you just cant stop!


The Original And Ricotta Zeppoles

A double Zeppole bonus!

Zeppoles are very simple to make at home and most Italians make them all the time in their own kitchens. Im gonna show you how and as a bonus im not only gonna show you how to make the Original Zeppole but also the Ricotta Zeppole. Both look the same on the outside but the inside has a few added ingredients, The frying manner is the same. We use Peanut Oil but you can use Vegetable Oil if you have a reaction to oils derived from nuts.

The Original Zeppole

1 Package Dry Yeast (1/2 ounce) Not Rapid Rise

2 cups Warm tap water

3 Cups all-purpose flour

2 Quarts Peanut or Vegetable Oil (for frying)

1Teaspoon Salt

1Teaspoon Sugar

Powdered Sugar

Deep Fryer or Deep Pan

Make your Dough

1>Mix your yeast with 1 cup of water and allow to ferment, foam and bubble. About 10 minutes.

2>Now add the remaining 1 Cup of Water

3>Add all your flour,salt and sugar and mix well until well mixed.....same as you would do for bread dough but this will be wetter.

4>Turn your dough out onto a flat floured suface and knead into a ball......about 10 to 15 minutes

5>Place dough ball into a greased bowl and allow to rise.......about 1 to 1 1/2 hours

6> After dough rises punch down, shape again and let sit for 10 minutes more........done!

Heat your oil to Medium-High then drop table spoon size dough balls in oil turning to brown on all sides

Remove with a slotted spoon to a paper towel and sprinkle with powdered sugar..........Enjoy! Feast Style!


Ricotta Zeppoles

So simple it will surprise you!

1 lb Ricotta whole milk cheese

1 Ricotta container of self-rising flour......Yes use the Ricotta container!

3 Eggs Medium size will do

1 Tablespoon Sugar

1 Teaspoon Vanilla

2 Quarts of Peanut or Vegetable Oil

Deep Fryer or Deep Pan

Heat your oil to Medium-High Heat

MIx ALL of the above ingredients together at once and mix well for about 10 minutes by hand (spoon or spatula)or 5 minutes with electric mixer

Let sit for about 10- 15 minutes

Spoon Table Spoon size dough into hot oil, turning to brown on all sides

Remove with a slotted spoon to paper towel and sprinkle with powdered sugar


About Frying and Oil

Depending on the depth of your fryer you want 1 1/2 to 2 inches of oil.

Proper Frying Temperture is between 350 and 375 degrees....stove top this would be on the Medium-High settings

Dont over crowd your Fryer, the dough expands

Purchase a Frying Thermometer

Fried food can be kept in the oven at 200 degrees until all Frying is complete

Frying Thermometers

Frying tempertures are very important to proper and safe cooking. We cant stress this enough. Every kitchen should have not only a Oil Temperture Thermometer but also a Oven Thermometer for meats and poultry.

Festive Italian Music - Hard to Find!

Family safe Italian music for all to enjoy and laugh to. Good clean songs that everyone will enjoy from the children to our elders.

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