Making Irresistible ZeppoleMy first taste of zeppole was dated back in the 80’s at a July 4th picnic. Although it did take some persuasion for me to take the first bite, I needed no arm twisting to ask the host for its recipe. Unfortunately, as years went by and after many moves, I could no longer locate those directions.
When a friend recently invited me to a brunch, I was once again introduced to these delicious, chewy fried unseasoned bread dough. To me, they are so simple yet delicious and unforgettable.
Many people would say that zeppole means fritters in general, but any true Italian would insist that it refers to these particular sugar-coated fried bread dough.
|All purpose flour||1¾ cups|
|Warm tap water, about 105 degrees||1 cup|
|Active dry yeast||2½ tsp|
|Vegetable oil for frying||4 cups|
|Confectioners’ sugar for sprinkling|
- Mix flour and salt together and set aside.
- Pour water into a medium bowl and whisk in the yeast.
- Stir in the salted flour with a rubber spatula until you have a rather wet dough.
- Cover bowl loosely with plastic wrap and let dough rise at room temperature for about an hour, or until dough is double in size and very puffy.
- Heat oil to 375 degrees F., and line cookie sheets with paper towels or brown paper for draining.
- Dip a tablespoon into the hot oil, then quickly use it to spoon up some of the risen dough. Use another spoon to scrape the dough off into the hot oil.
- I like to fry no more than two or three fritters at a time so that I can better keep them from burning. Fry until they are a deep golden color. Drain on prepared pan.
- Dust generously with confectioners’ sugar before serving. This recipe, in Cookies Unlimited by Nick Malgieri, makes about 24 zeppole.