Bethany's Jerseygirl Zeppoles

spatchcock's Note:

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."

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 large b ...

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 (2 ¼ teaspoon) package instant yeast
• 1 cup warm water
• 3 eggs
• 6 cups vegetable oil , for frying
• powdered sugar , for dusting

Directions:

1. Mix the flour and salt in a large mixing bowl with a wooden spoon.
2. In another large bowl, empty the yeast package, then slowly add the warm water, mixing with a fork to fully dissolve the yeast.
3. When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
4. Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
5. After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
6. In a saucepan, heat the oil to medium heat.
7. Add 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.
8. Remove when golden brown and place on paper bags to absorb the oil.
9. Place warm Zeppoles in a paper bag with powdered sugar and SHAKE.
10. You want them well covered with the powdered sugar.
11. These are messy.
12. If yours are not messy, you need more sugar on them.

Reviews

[skiingpeaches]

These are awesome -- light and fluffy. My daughter and I had zeppoles at Olive Garden. They do not compare to these. I rolled them in con. sugar and then dipped them in raspberry sauce -- YUM!! The batter is very loose. I wasn't sure what to expect when I made them because I had never made them before. I am so glad I tried this recipe. I'll be making these again.

[Chef #918370]

Thank you Kiss--My--Tiara! Great recipe! Haven't had a zeppole since we left NY 12 years ago! These are definately as good as the NY pizzaria's! The second time I made this recipe, I doubled the second rise time and made the zeppoles smaller. What a treat!

[Chef #572758]

I love this recipe!!! It reminds me of home on the Jersey shore...if you didn't do anything all summer you ahd to go to the board walk in my home town and hit the zeppoles stand and get a bag...I first made these when I was living down in Florida and every summer I wanted Zeppoles but had no place to get them at...finding this recipe was all i needed to remind me of home..now i can't stop making them.