by Jerry Donato
(Sun City West, AZ.)
St. Joseph’s Day Italian Zeppole2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 1/2 teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar for dusting
Heat oil in a deep-fryer to 375 degrees F.
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 .
Cut in half and fill with filling of your choice.
Some cooks use a Le Crema or rich cream filling.
Others use a Canolli filling or Vanilla Custard.
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