ZEPPOLE
Ingredients
- 1 cup all-purpose flour
- 2 1/4 tsp baking soda
- 1/4 cup sugar
- 1 cut ricotta
- 1 tsp vanilla
- 2 eggs well beaten
- confectioners sugar for garnich
- vegetable oil for frying
Instructions
- Pour about 2 inches of oil into a 3-quart pot and heat over medium-high flame. Combine all dry ingredients in a medium mixing bowl.
- Add in eggs, vanilla and ricotta and stir to fully incorporate. The consistency will be like a thick batter.
- When oil is hot (about 375 degrees), start frying in small batches of 3 or 4 at a time using about 1 tablespoon of batter for each zeppola. The batter will puff up when dropped in the hot oil.
- Fry about 3 minutes or until deeply and evenly browned on all sides, flipping over about half way through.
- Transfer fried zeppole to paper towels to absorb excess oil and garnish liberally with powdered sugar. Zeppole are best when warm, but can be served up to 2-3 hours after cooking.
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