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    You are in: Home / Recipes / Quick and Easy Italian Zeppole Recipe
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    Quick and Easy Italian Zeppole

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Member #610488's Note:

    This recipe is from the book, Artisan Bread in Five Minutes A Day.

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    Units: US | Metric


    1. 1
      Bring a pot of oil to 370 degrees F on a candy thermometer. The oil should be about 3 inches deep and not come up more than halfway up the side of the pot.
    2. 2
      Roll out the dough to about 1/4-inch thick rectangle. Cut the rectangle into 16 equal portions.
    3. 3
      Mix together the ricotta, nutmeg, oregano, salt and pepper. Put about a tablespoon of the filling onto the dough, placing it so that you can easily close the dough around it. Brush the edge of the dough with water.
    4. 4
      Press the dough closed around the filling. Making sure that the dough is sealed well, so the filling won’t come out while it is frying.
    5. 5
      Place the doughnuts in the hot oil for about 2 minutes, or until they are golden brown. Put only a few doughnuts in the oil at a time, they should not be crowded or they will not fry evenly.
    6. 6
      Flip the doughnuts over and fry the second side for another 2 minutes. Make sure your oil is staying around 370°F.
    7. 7
      When the doughnuts are done frying, use a basket skimmer to remove them from the oil and place them on paper towels to drain the excess oil.
    8. 8
      Serve with the tomato sauce or pesto sauce.

    Ratings & Reviews:


    Nutritional Facts for Quick and Easy Italian Zeppole

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.9
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 10.2 g
    Cholesterol 62.7 mg
    Sodium 103.3 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 13.8 g

    The following items or measurements are not included:

    bread dough

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