Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, italian doughnuts “zeppole”. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Italian Doughnuts “Zeppole” is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Italian Doughnuts “Zeppole” is something which I’ve loved my whole life.

Zeppole, are essentially deep fried Italian dough balls. They come in a variety of sizes and the more popular ones being the Zeppole di San Giuseppe which have a filling of ricotta or even custard and topped with an amarena cherry. 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.

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

The ingredients needed to make Italian Doughnuts “Zeppole”:

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

The shell texture is a little more pastry-like compared to your regular doughnut holes. You can make many different flavors and use many different toppings. I rolled them in sugar and put together a basic chocolate ganache for dipping. Zeppole are light and fluffy Italian doughnut holes.

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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They are deep fried until they're crispy on the outside yet airy on the inside. My recipe for zeppole calls for a dusting of powdered sugar. However, you can also use cinnamon sugar, or chocolate sauce on top for a yummy twist. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves.

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