Zeppoles

From Cook's Country | February/March 2015

Why this recipe works:

To create a light and airy version of these Italian fritters, we use two leaveners: baking powder and yeast. We fry the sticky dough at 350 degrees, which yields a crispy exterior that doesn’t get too dark by the time the interior has finished cooking. A dusting of powdered sugar lends a good… read more

To create a light and airy version of these Italian fritters, we use two leaveners: baking powder and yeast. We fry the sticky dough at 350 degrees, which yields a crispy exterior that doesn’t get too dark by the time the interior has finished cooking. A dusting of powdered sugar lends a good deal of sweetness and makes the zeppoles worthy of any street fair.

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Zeppoles

To make these light, crisp confections, which are like a cross between doughnuts and fried dough, you need a little know-how—and two leaveners.

Watch the Video

Makes 15 to 18 zeppoles

This dough is very wet and sticky. If you own a 4-cup liquid measuring cup, you can combine the batter in it to make it easier to tell when it has doubled in volume in step 1. Zeppoles are best served warm.

Ingredients

Detail sfs zeppoles 5
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