Italian Zeppoles Recipes

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.

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.

Steps:

• Heat about 3 inches of oil in a saucepan to 375°F (119°C).
• In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
• Stir the remaining 1/2 cup water into the bowl.
• Add flour, beating vigorously until a soft dough forms.
• Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
• Place dough in a greased bowl, and turn to coat the surface.
• Cover with a damp cloth.
• Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
• Fry golf ball sizes of dough in batches until golden brown.
• Drain on paper towels.
• Sprinkle with confectioners' sugar, and eat while still hot.