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ZEPPOLI Recipe

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This recipe for ZEPPOLI, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
(Italian doughnuts – great for St. Joseph’s Day!)

(Another recipe from Grandma Angie)

1 lb. ricotta cheese
2 cups flour
5 eggs slightly beaten
Pinch of salt
5 Tblspns. of sugar
3 tspns. baking powder
2 cups of salad oil (about)
1 tspn. Vanilla

Directions:
Directions:
Frying time about 3 minutes each batch.

In a bowl, mix all the ingredients except the oil together. Drop mixture by tablespoons into hot oil in frying pan and cook slowly until golden brown.

Remove from oil with slotted long spoon to absorbent paper towels.

Place only a few at a time in frying pan.

Place about three zeppolis at a time in a plastic bag containing powdered sugar. Shake, coating each doughnut well with sugar. Serve hot.
In a bowl, mix all the ingredients except the oil together. Drop mixture by tablespoons into hot oil in frying pan and cook slowly until golden brown. Frying time about 3 minutes each batch.

Remove from oil with slotted long spoon to absorbent paper towels.

Place only a few at a time in frying pan.

Place about three zeppolis at a time in a plastic bag containing powdered sugar. Shake, coating each doughnut well with sugar. Serve hot.



Number Of Servings:
Number Of Servings:
Yields 3 ˝ dozen.
Preparation Time:
Preparation Time:
At least an hour, but probably a little longer.
Personal Notes:
Personal Notes:
This is a St. Joseph Day dessert. However, you can make these fried donuts anytime of the year. They are great sprinkled with powdered sugar.

 

 

 

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