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."
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READY IN: 1hr
YIELD: 1 large batch
UNITS: US
INGREDIENTS
Nutrition- 3cups all-purpose flour
- 1teaspoon salt
- 1(2 1/4 teaspoon) package instant yeast
- 1cup warm water
- 3
- 6cups vegetable oil, for frying
-
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DIRECTIONS
- 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.
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