1 hr 35 mins
1 hr 30 mins
This is a recipe that comes from my late Uncle Red. I wanted to post this in honor of him. I saw that there were no recipes for zeppole and I knew he had one. I called my cousin for the recipe and posted it here to share with everyone.
My Private Note
Units: US | Metric
- 1Beat Eggs.
- 2Set aside.
- 3Put yeast in warm water and dissolve according to the package's instructions.
- 4Mix the yeast with the beaten eggs.
- 5Set aside.
- 6Mix together the dry ingredients: flour, baking powder, salt, and sugar.
- 7Combine the egg/yeast mixture with the dry mixture.
- 8Mix well.
- 9Batter should be thicker than pancake batter.
- 10Put batter in a bowl and let it rise for 1 hour.
- 11Place in a warm spot and cover with a towel.
- 12Warm the oil.
- 13To test if the oil is hot enough, drop in a small amount of batter.
- 14If it sizzles the oil is ready.
- 15Take a spoonful of batter (about the size of a golf ball) and carefully drop into the oil.
- 16The zeppole do not have to be perfectly smooth and round.
- 17Be sure not to touch the spoon to the oil, as this will cool the temperature of the oil.
- 18Cook until brown.
- 19It will rise to the top.
- 20When the zeppole rises to the top, turn over to cook the other side of it to cook evenly.
- 21Once it is brown take out and drain on paper towels.
- 22While they are still warm sprinkle with confectioner's sugar.
- 23**Makezeppole's in batches.
- 24Between batches, check the oil temperature to make sure it is still hot enough.
- 25It will cool down as you make the zeppole.
Nutritional Facts for Zeppole
Serving Size: 1 (1979 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 89.0
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.2 g
- Cholesterol 33.8 mg
- Sodium 163.0 mg
- Total Carbohydrate 16.4 g
- Dietary Fiber 0.6 g
- Sugars 0.9 g
- Protein 3.1 g