Zeppole
August 27, 2009 by Michael Lacqua
When I was in grade school, I remember going to my friend’s house on “half days” to have lunch. His Mom (Franca Lupiano) would make us this traditional Italian dessert for lunch because it contained ricotta cheese and eggs and was “healthy”. Eventually she shared the recipe with my Mom who passed it on to me. Today, my children find them as delicious and tasty as I did back then. Enjoy.
-Michael
Ingredients:
(photo: flickr/Rafael Mejia Is Alive)
- 2 quarts vegetable oil
for frying
- 2 cups cake flour
- 2 eggs
- 2 cups ricotta cheese
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- Confectioner’s sugar
Directions:
- Heat oil in deep fryer or 3-quart pot to 375 degrees.
- In a large bowl, mix eggs, ricotta, vanilla, and sugar.
- Then add flour. Mix. Dough will be sticky.
- Drop by tablespoons into hot oil.
- The zeppoles will float and turn themselves. Cook until golden brown (3-5 min)
- Place on paper towel to drain.
- Dust with confectioners’ sugar.
- Serve warm.
Yield: Makes 30-40 zeppole
Michael’s Suggestions:
Although zeppole are traditionally served dusted with confectioner’s sugar, you can use sugar/cinnamon
Contributed by: Michael Lacqua
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