Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, italian doughnuts “zeppole”. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Italian Doughnuts “Zeppole” is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Italian Doughnuts “Zeppole” is something which I’ve loved my entire life. They’re nice and they look wonderful.

They are made from pate choux dough, the same one used for cream puffs and eclairs, made from cooking water/milk with butter and flour and then beating in eggs. The little balls cook up golden, crisp and really tender. They are really airy and tender.

To begin with this particular recipe, we must prepare a few ingredients. You can cook italian doughnuts “zeppole” using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Italian Doughnuts “Zeppole”:

1. Take 2 1/2 cups white Lilly flour (or cake flour)
2. Get 1/4 cup sugar
3. Make ready 2 1/4 tsp Baking soda
4. Prepare 1 teaspoon vanilla extract
5. Prepare 2 large eggs
6. Get 1/2 cup ricotta
7. Take 1/4 cup buttermilk
8. Get Vegetable oil for frying
9. Take 1/4 cup powdered confectioners sugar
10. Make ready Optional: honey and figs for garnish

This zeppole recipe is so easy to make with a few simple ingredients. Zeppole are one of the most popular Italian sweet snacks: a delicious bite to taste walking around the downtown of Naples! This recipe is incredibly ancient and comes directly from the Roman Empire cuisine. When the zeppole is cool enough to handle, dip the top halves in the glaze.

Instructions to make Italian Doughnuts “Zeppole”:

1. Mix all the dry ingredients in a large bowl
2. Mix eggs, ricotta, buttermilk, and vanilla extract in another bowl until just blended.
3. Combine the wet in the dry ingredients and whisk until smooth. You should have a relatively stiff batter.
4. Heat about 2 inches of oil in a frying pan to 375°. WARNING: never leave hot oil unattended and wear protective clothing should it splatter on you and burn.
5. Spoon a dollop of batter into the oil. If it’s hot enough you will see bubbles at the edges start to appear. Begin to fry one of the zeppole as a tester for the temperature of the oil. Once the right temperature is achieved begin to fry the rest of the Zeppoli.
6. Fry 2-3 minutes on each side and turn when golden brown.
7. Line a plate with paper towels to remove excess oil from frying.
8. Dust Zeppole with powdered confectioners sugar using a sieve. Plate with figs and honey. Makes about 10-12 Zeppole.
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Using a hand grater, grate the chocolate, if using, over serving plates. The real zeppole uses yeast, flour, water and bit of sugar, that's all. You fry in oil and the result is a light, spongey texture. You can find the real deal zeppole sold at fairs and in pizza places. Zeppole are light and fluffy Italian doughnut holes.

So that is going to wrap this up with this special food italian doughnuts “zeppole” recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!