Prep 30 mins
Cook 30 mins
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."
- Mix the flour and salt in a large mixing bowl with a wooden spoon.
- In another large bowl, empty the yeast package, then slowly add the warm water, mixing with a fork to fully dissolve the yeast.
- When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
- Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
- After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
- In a saucepan, heat the oil to medium heat.
- 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.
- Remove when golden brown and place on paper bags to absorb the oil.
- Place warm Zeppoles in a paper bag with powdered sugar and SHAKE.
- You want them well covered with the powdered sugar.
- These are messy.
- If yours are not messy, you need more sugar on them.
Just left seaside heights, nj yesterday and had a hankering for some MORE zeppoles! I came across your recipe when I read "jersey girl" and thought I'd give it a try. It was very good. The only thing I'd change is, you don't have to 'activate' instant yeast in water before you use it - so you can skip that step with instant yeast. Just throw it in with the flour/salt, mix, add water and watch it rise. Also, use room temperature eggs so your batter will rise easier/faster. I hope that helps. Thanks for your recipe! Philly girl ;)
I tried making these for the first time today and the zeppoles turned out delicious!! My whole family loved them :)
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.