Zeppole
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Using electric mixer, beat dough mixture until crumbly, about 1 minute
2
Add eggs 1 at a time to dough, blending well between additions to form smooth dough
3
DO AHEAD: Dough can be made 4 hours ahead
4
Whisk 3/4 cup sugar and cinnamon in medium bowl
5
Set aside
6
Bring 1 cup water, butter, 1 tablespoon salt, and remaining 1 tablespoon sugar to boil in heavy medium saucepan, stirring until butter melts
7
Add flour to mixture and stir until dough forms ball
8
Cook over medium heat 4 minutes to remove raw flour taste, stirring constantly
9
Transfer dough to medium bowl
10
Using electric mixer, beat dough mixture until crumbly, about 1 minute
11
Add eggs 1 at a time to dough, blending well between additions to form smooth dough
12
DO AHEAD: Dough can be made 4 hours ahead
13
Press plastic wrap directly onto prepared dough and let stand at room temperature until ready to use
14
Pour enough vegetable oil into heavy large saucepan to reach depth of 2 inches
15
Attach deep-fry thermometer to side of pan
16
Heat oil to 350°F
17
Working in batches, scoop rounded teaspoonful of dough, then use second teaspoon to scrape dough into oil
18
Cook dough balls until puffed and golden brown on all sides, about 7 minutes
19
Using slotted spoon, transfer fritters to paper towels to drain
20
Toss zeppole in cinnamon sugar and serve warm
21
Whisk 3/4 cup sugar and cinnamon in medium bowl
22
Set aside
23
Bring 1 cup water, butter, 1 tablespoon salt, and remaining 1 tablespoon sugar to boil in heavy medium saucepan, stirring until butter melts
24
Add flour to mixture and stir until dough forms ball
25
Cook over medium heat 4 minutes to remove raw flour taste, stirring constantly
26
Transfer dough to medium bowl
27
Press plastic wrap directly onto prepared dough and let stand at room temperature until ready to use
28
Pour enough vegetable oil into heavy large saucepan to reach depth of 2 inches
29
Attach deep-fry thermometer to side of pan
30
Heat oil to 350°F
31
Working in batches, scoop rounded teaspoonful of dough, then use second teaspoon to scrape dough into oil
32
Cook dough balls until puffed and golden brown on all sides, about 7 minutes
33
Using slotted spoon, transfer fritters to paper towels to drain
34
Toss zeppole in cinnamon sugar and serve warm