authentic italian zeppole with ricotta dough
(2 ratings)
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Zeppole or Sfingi has a 2 basic recipe, but one uses potatoes and one uses ricotta. The ricotta version was used by the more higher class. The zeppole was first made in the Middle Ages. I personally love both ways, whether it's potatoes or ricotta. They both bring the true flavor of the original fried zeppole, or else it would just be fried pizza dough. There is also a cream puff pastry version of the zeppole while the this one is more of a fritter. Every year this is made at my church's Italian festival, the church is Saint Rocco's in Cleveland.
(2 ratings)
yield
serving(s)
prep time
45 Min
cook time
15 Min
Ingredients For authentic italian zeppole with ricotta dough
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1 call purpose flour, sifted
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1 tspbaking powder
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1 pinchsalt
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1 lbricotta cheese
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4eggs
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powdered sugar for garnish
How To Make authentic italian zeppole with ricotta dough
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1Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
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2Spoon batter into a deep pan of olive oil (do not use extra virgin).
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3Remove zeppole from oil when they turn golden brown, you may have to turn them.
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4Garnish the zeppole while still warm with powdered sugar. Best way to completely coat is by placing them in a bag with a whole bunch of powdered sugar and SHAKE SHAKE SHAKE! =)
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5Best served hot or warm.
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