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Scrapells - Zeppole -Fried Bread Dough Recipe

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Scrapells - Zeppole -Fried Bread Dough image
Vicki and Dad - Ciao!

 

This recipe for Scrapells - Zeppole -Fried Bread Dough is from Ricetti De La Familia DeRosa, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. all purpose flour
1/2 tsp salt
1 pkg active dry yeast
1 c. very warm water (150 degree)
4 c. canola oil for frying
Directions:
Directions:
Mix flour and salt together and set aside.
Pour warm water into medium bowl and stir in yeast.
Let site about 3 minutes (foamy).
Stir in the salted flour until you have a a rather wet and runny dough, lump free.
Cover bowl loosely with plastic wrap or dish towel and let dough rise at room temperature, or in warm oven until double in size, puffy, and looks foamy.
Heat oil to 375º (medium high) and line cookie sheets with paper towels for draining.
Use your hands, or large spoon to dip large tablespoon of dough into the hot oil. Crazy shapes are what makes it special!
Fry no more than two or three scrapells at a time, until golden brown. Drain on paper towels.
Dust generously with powdered sugar, or roll in granulated white sugar. Best served while still warm.
Number Of Servings:
Number Of Servings:
8 medium fritters
Preparation Time:
Preparation Time:
1 1/2 hours (includes rising)
Personal Notes:
Personal Notes:
A very special Christmas or Easter sweet treat! We are not sure where the word "scrapells" comes from- only that it was the name given by Nana, to this wonderful old world Italian fried bread I cannot remember a holiday when these "scrapells" were not part of our feasting - they literally disappeared minutes after Nana put them out for family!
This recipe can also be found under the name of "Zeppole" . There are some recipes that add ricotta cheese mixed into dough too. My version is much lighter!

 

 

 

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