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Zeppole

Recipe from my mother's recipe box.

Ready In:
3hrs 30mins
Yields:
Units:

ingredients

directions

  • Sprinkle yeast into water.
  • Let stand for a few minutes; then stir till dissolved.
  • Beat in egg, flour, and salt.
  • When smooth, cover and let stand in a warm place until doubled in bulk.
  • Beat down, and let rise until doubled again.
  • Drop by Tablespoonfuls into 1 inch of hot (375°F) oil.
  • When browned on one side, turn and brown on other side.
  • Drain on absorbent paper.
  • Can be rolled in, or sprinkled with sugar.
  • Tablespoons of dough can be formed around pieces of fruit, or raisins can be mixed into the dough before frying. Ricotta cheese is a personal favorite.
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"Recipe from my mother's recipe box."
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  1. Missy Wombat
    I was actually looking for beignet recipes but couldn't find any on Zaar so went for the Italian equivalent. While very yummy and easy to make they do take a little more time and didn't turn out as light. But definitely worth a go.
    Reply
  2. SheilaAnne
    This recipe is wonderful. My husband's family is from Bari, Italy, and always made the non-sweet zeppoles for Christmas Eve. Our recipe uses 5 pounds of flour. I'm so glad to find this recipe, which is so light and delicious. Thanks, Marie!!
    Reply
  3. Marie  L
    Recipe from my mother's recipe box.
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