1/2 Photos of Bethany's Jerseygirl Zeppoles
This recipe was originally posted by Kiss--My--Tiara, a friend of mine. She's a great cook and a very funny person. I haven't made this recipe, but here's what she had to say about it: "A Zeppole is NOT a fritter, a donut hole or a funnel cake. They are better. This is a typical Italian New Jersey Zeppole recipe. These can always be bought in pizzerias or on the boardwalk."
My Private Note
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Units: US | Metric
- 1Mix the flour and salt in a large mixing bowl with a wooden spoon.
- 2In another large bowl, empty the yeast package, then slowly add the warm water, mixing with a fork to fully dissolve the yeast.
- 3When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
- 4Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
- 5After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
- 6In a saucepan, heat the oil to medium heat.
- 7Add the dough by the spoonful (about the size of 2 golf balls) Experiment with the first batch to make sure the oil is not too hot.
- 8Remove when golden brown and place on paper bags to absorb the oil.
- 9Place warm Zeppoles in a paper bag with powdered sugar and SHAKE.
- 10You want them well covered with the powdered sugar.
- 11These are messy.
- 12If yours are not messy, you need more sugar on them.
Nutritional Facts for Bethany's Jerseygirl Zeppoles
Serving Size: 1 (2085 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 13171.4
- Calories from Fat 11939
- Total Fat 1326.6 g
- Saturated Fat 174.7 g
- Cholesterol 558.0 mg
- Sodium 2557.6 mg
- Total Carbohydrate 290.9 g
- Dietary Fiber 12.5 g
- Sugars 1.5 g
- Protein 61.2 g