Zeppole~Fried Ricotta Dough Balls

Zeppole -Fried Dough Balls  Spoon of Zeppole Batter  Frying Zeppole

“There are zeppole and then there are ZEPPOLE!   Ricotta and yeast make these SPONGY and LIGHT; they are not just fried bread or pizza dough! They are SOOO good!     Zeppole are in most New York/ New Jersey pizza places, right there in the display near all the pizzas!  But the zeppole can vary in texture from place to place! 

 Most zeppole recipes have baking powder. Mine has yeast in the batter, but you don’t have to let it rise!  The batter is sticky and somewhat wet, so be careful when you drop them into the hot oil.  SLOWLY push them off the spoon into the oil so the oil does not splatter and burn you. Use another spoon or spatula to push the batter off the spoon.    They are ready to eat in minutes!

Don’t confuse these zeppole with the pastry zeppole in Italian bakeries called St. Joseph’s zeppole. Those are pastry dough balls filled with a sweet cream and usually topped with a cherry.  Same name, but different.  Very delicious, too!  Enjoy!

Makes: 28 

ingredients

2 cups ricotta cheese
4 large eggs
1-1/4 cups flour
1/2 cup sugar
1 teaspoon vanilla extract
2-1/4 teaspoons instant active dry yeast, (or 1 packet)
2 quarts oils, for frying
3/4 cup confectioners’ sugar, for dusting

ingredients

1. Line a long dish or pan with 2 layers of paper towels. Set aside.
2. Fill a deep fryer with 4 inches of oil and heat it to 350 degrees.
3. In a medium bowl, mix the ricotta cheese, eggs, flour, sugar, vanilla extract, and yeast together well, until a sticky wet batter is formed.
4. Using a large spoon, scoop about 1 ½ tablespoons of the batter. Use another spoon and slowly push the batter into the oil. Be careful to not splatter the oil so you won’t get burned.
5. The dough balls will sink to the bottom and puff and rise up to the top as they cook. Use a slotted spoon to turn them over to cook the undersides. They are ready when all sides of the balls are a golden brown. It should only take a minute or two for each batch.
6. Lift the deep fryer basket out of the fryer, draining the oil, and remove the zeppoles to the prepared dish.
7. Dust the zeppoles on both sides with confectioner’s sugar while hot. Or you can do what some pizza places do: Put them into a brown paper bag filled with a little confectioner’s sugar, and shake away!
Nutritional Information

Zeppole~Fried Ricotta Dough Balls

Servings Per Recipe: 28
Amount Per Serving: 1
Calories: 179
Calories from Fat: 4

% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 23mg 8%
Sodium 40mg 2%
Total Carbohydrates 11g 4%
Dietary Fiber 0g 0%
Protein 3g 6%
Sugars 7g
Vitamin A 2%
Vitamin C 0%
Calcium 6%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Categories: Desserts

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4 replies

  1. Omg. These look delicious. With a little cappuccino…. heaven

  2. These look heavenly!

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