I grew up on 105th street in Manhattan and miss the great food at that feast! My Mother and Grandmother made zepple often and used the paper bag with the confectionate sugar. I hope they are as good as your moms! And while we may never know Carmelas long-held family recipe secrets, weve found some modern takes that will do just the trick. This version isnt topped with any cream or formed into a fancy shape like other variations you may find. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Read my disclosure policy here. In a heavy-bottomed pot, add about 2 inches of corn oil. Cover and let rise in a warm place 1 1/2 hours. I was looking to see if anyone might have tried it when I came across yours recipe using yeast as the leavening, and Im intrigued. Portion it out however you like, wrap it and put in a freezer bag. Take the time to find Italian seasoned bread crumbsthe herbs provide a subtle but important difference in flavor. Cook until the butter melts. Wait at least 2 hours before frying. Stocked with chicken meatballs and acini di pepe noodles, this is a full meal in one bowl. (Psst: We have a feeling Carmela would use Little Neck clams.). Those Zeppoles of my childhood still haunt me to today. You will know the mixture is ready when its smooth and there is a film on the bottom of the saucepan. Remove from heat. Continue to mix until you get a smooth and homogeneous dough 3 and cover the bowl with . They are deep fried until they're crispy on the outside yet airy on the inside. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Nonnabox.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. But remember to come back and add this recipe to your Bookshelf. I love going to fairs because of the zeppoles but hated having to wait a year for them . We cant wait to taste them. My recipe using ricotta is nearly identical to yours (only difference is 3 tbl sugar instead of 2), and we love them. Instructions. Zeppole Recipe Traditional Christmas Zeppole 4 cups bread flour or all-purpose flour (500 grams)1 tsp dry active yeast 2 tsp salt 2 cups lukewarm water (500 ml) between 110 to 120 degrees Fahrenheit 1 tsp sugar 3 to 4 cups vegetable/canola/sunflower oil for frying 1/4 cup raisins (optional)1/4 cup pine nuts (optional)Powdered sugar for coatingHoney Thanks for putting this up, my Mother made these and all I did was eat them and never thought about how she made them now I will make some. My grandparents were from Sezze Italy. Learn how your comment data is processed. Working in batches, carefully scoop the batter into the hot oil. When all zeppole are fried and drained sprinkle generously with powdered sugar and serve hot. Deep fry the fritters 2 or 3 minutes per side, then raise with a slotted spoon and let them rest a minute over a paper towel. Did you go to Our Lady of Victory school? The pate choux dough method is too much work. It's one of over 1 million recipes indexed on Eat Your Books. However, they can be kept in the fridge for up to 2 days in an airtight container or covered in plastic wrap. Do get them to room temp before frying or they will reduce the oil temp when they go in. Not so much. Now, pipe 1-inch lengths of the dough into the hot oil being very careful not to splash yourself. The Spruce / Julia Hartbeck. Zeppoles are soft, fried dough balls that are chewy, tender, and round. Keyword: Italian donuts, zeppole. These taste EXACTLY like the ones I get from the local fairs . Thank you for taking the extra time to break down the steps. Pat the steaks dry Add to pan and cook turning once or until both sides are brown Sprinkle with salt & pepper Transfer meat to a plate Scatter the garlic in the pan and cook for about 1 minute Best of times. Im sure their are many additions that complement, but the powdered sugar is easy and perfect. They would close my block in the afternoon for the feast. I was so happy, my husband loved them too. can i make the dough in the AM on Easter if im going to fry them early evening? If your zeppole is larger or smaller than the 1 1/2 tablespoons that this recipe calls for, the dough may need more or less time. At this point you're reading to shape your zeppoli which is simply pulling the dough into individual pieces. About the pizze fritte: It sounds similar to something my family (who stayed in Italy) make. As soon as the butter has melted and the water starts to boil, remove the saucepan from heat and pour flour inside, using a sifter. Once oil is hot, pipe 1/2-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. But the shell is the most genius shortcut youve ever come across (sorta like finding $40K buried in the bird feed). Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. I know this is an old recipe but Im hoping you check comments still! Make sure the Meadow in your home isnt dabbling with vegetarianism before you serve this one up. No kneading needed, just fry pieces of dough and get fat hahaha. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides. Im on the west coast and zeppole are unheard of! Zeppole donuts are rolled in powdered sugar with a fluffy soft center. The more I used the mixture, the more it seemed to grow in the bowl. I make these every christmas but they never taste like my Moms. i love. They are amazing. Its also a good idea to use a digital cooking thermometer to monitor the temperature of the oil. Even A.J. Heat oil to 375F in a dutch oven with a thermometer attached, or in a deep fryer. What great memories Zeppoles bring. Pisang Goreng (Indonesian Banana Fritters). Who could ask for anything more, thanks for the recipe. As mentioned the Italian doughnuts can be made with different types of doughs, fillings, and toppings. It just has to follow the rules and be done right. Transfer the dough to the bowl of a stand mixer with a whisk attachment. While the cream puffs are baking, make the filling. Mix ricotta, sugar and vanilla extract in another mixing bowl on medium speed for 2 minutes. Heat the vegetable oil to 375F in a deep pot. Ive never made zeppole but remember hearing my mother say you have to be vigilant because they cook very fast. My mother would drop the dough into the oil; my father would turn and lift them out. My Mom would make this for us as a special treat. Most having egg as an ingredient to the dough. I'm Turning 60 plus 10! In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Batter will be sticky. I remember my mother putting riced potato in the dough, but Im not sure how much to use! Good thing you dont need to actually be at a wedding to enjoy this hearty, flavorful soup. Thank you! So great to see so many people who have similar memories of the festivals and especially Zeppole! Billy Parisis recipe was good but way too much salt, and his came out kinda rubbery. Why do we think these beef meatballs would be Soprano-family approved? Pipe dough into 2" nests on parchment paper. Press the top of the pastry onto the bottom. Sorry I did not respond sooner. Typically we ate the fried flat dough with granulated or powdered sugar. But you could also dress them up and add sauces and creams, like Raspberry sauce, Strawberry jam, or Chocolate ganache. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at . So great. Stir until a dough is formed into a ball. The Zeppole hitting the oil fresh for each order. The inside will be hollow from the steam created during cooking. Im excited to give it a try. They call it pizzette, but I believe they fry actual pizza dough before topping it with cooked sauce and optional cheese. Enjoy! We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Olive oil Vegetable oil - This is to fry the donuts, so you want an oil with a high smoke point like vegetable or peanut oil. Your homemade zeppoles will keep fresh for about 2-3 days. Ive seen some zeppole recipes call for ricotta or potato while yours obviously does not. Everythings good with Chocolate! In Italy they make it li a calzone and fry it yummy. Maybe leave the dough out for 1/2 an hour at room temp before putting in the fridge. Also, I used the tablespoon but switched to a teaspoon for a size I liked better. from Valley Stream, an our Holy Name feast was the best. Each zeppole should fry for about 2 minutes on each side. Please let us know how they turn out. Everyone got three zeppole and started telling stories about the last time they had zeppole or their favorite childhood memories of street fairs. I am so grateful! Garnishes and optional ingredients are not included. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. My Mom didnt put egg in the dough, which I remember. I have always preferred treats made with yeast dough, so Ill definitely be trying this to check out the difference. Yes. You can even make them a day ahead, refrigerate and re-heat in a low oven when ready to serve. Can I use a food processor with the plastic blade to mix dough? hi i was just wondering if i can make the day and leave it overnight and cook them the next day? Your family will love the airy sweetness of these deep-fried dough balls that can be served for dessert or even a snack. Make a well in the middle of the dry ingredients. However, Whole milk Ricotta 3/4lb was used 2 eggs,1 cup flour 1 tsp bking powder 1 tablespoon vanilla. We lived right on Gramatan Avenue and I also now live in CT! Note: This post contains affiliate links. And since they are small, they make a great family-style dessert for everyone to share. Since I have Celiac, I must substitute a gluten free flour blend. My husband is Italian and has never made me zeppoleI am going to surprise him and see what he thinks. Then bring the sides around the fillet to cover the well and form a nice ball. I asked this question and was told 20. Stir until well blended. Transfer the zeppole dough to a bowl that is greased with olive oil and cover it with plastic wrap. 1 cup warm water (110 degrees F/45 degrees C) 1 cups all-purpose flour 1 quart vegetable oil for frying 2 tablespoons confectioners' sugar Directions Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). Dust the zeppole with a generous amount of powdered sugar and serve warm. Thanks for the recipe. Still made it down to the feast every year! Drop by tablespoons into the hot oil a few at a time. Fry 4 at a time. I just got an air fryer and Im hoping this will come out alright. Then bring the mixture to a boil over medium-high heat while stirring often photo 2. Skill Level: Easy. Between 1st and 2nd ave they celebrated the feast too. Set aside and cover until it rises - about 45 minutes. You need to pipe it close to the surface and pull away quickly. Let the fried zeppole sit to drain some of the oil and cool slightly before sprinklingthe powdered sugar, so the sugar doesn't melt. At least not like the zeppoles I grew up eating in North Jersey. Depending on the width of your pot, you can fry several zeppole at a time, but be careful not to overcrowd the pot. Heat the milk in a saucepan, adding a half vanilla bean, together with its seeds. A zeppole is an Italian pastry that is made of deep-fried dough in various sizes. Using the. clearing my mind in getting my thoughts out there. I remember growing growing up on the lower east side of manhatten Then when each batch is done, remove the donuts from the hot oil with a slotted spoon and place them on a plate lined with paper towels to absorb the excess oil photo 8. Once the base of the dough is made, transfer the flour mixture to the bowl of a stand mixer with a whisk attachment photo 5. In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside. Letting it rise in fridge should be fine. Christine I have never done it but I have seen some people stuff them with a filling. Hi Dina , Can the dough be made in advance and fried the next day? Stir in eggs, ricotta cheese, and vanilla. I am making these today in honor of Saint Josephs day! This recipe is for smaller, bite-sized donuts balls, but others are made larger to accommodate pastry creams, jellies, and other mixtures. All you need is your pasta, garlic, butter, vegetable broth, seasoning and a couple pounds of clams. Let it rise for two hours. Add the butter, water, milk, sugar, and salt to a medium saucepan. Hi, Im Dina, so glad you stopped by! Heat to 375 on a deep-fry thermometer or test with dough. A lot of recipes I see call for eggs, how do eggs affect the dough? 1 small russet potato 2 C. flour 3/4 Tbs. Sausage and peppers(with a choice of hot) on real Italian bread. Then bring the mixture to a boil over medium heat while stirring often. Without disturbing the sides of the well, whisk the eggs and vanilla together until combined. Flattened out like pizza, fried and served in a plate with either powdered sugar or sauce (blasphemy). This site uses Akismet to reduce spam. So quick, easy and delicious! I am sometimes wary of recipes that involve deep frying at home. Prepare the frying oil. Sophisticated, elegant and truly simple to make! Divide 1/4 cup of olive oil between two large, heavy skillets & heat over medium heat. Including the history of Neapolitan cuisine and 100 recipes created with the characters in mind, plus luscious pictures of the savory dishes, readers will be baking ziti . You are heaven sent for this thank you . Last time i made a similar recipe it called for 1 whole packet of yeast, and it tasted too much like yeast, it still tasted good but not as good as these. 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