Zeppole from Rocco's Italian-American
© Spirit Media 2004-2008 All Rights Reserved
This is the classic zeppole. Serve it in a paper bag just like they do at the street fairs.
2 tsp or one pack active dry yeast
2/3 cups whole milk
1 cup all-purpose flour
pinch of salt
zest of ½ lemon
canola oil for frying
2 cups confectioner's sugar
In a small bowl, dissolve the yeast in the milk. In a large bolw, combine this with the flour, salt, and zest into a thick, smooth batter. Let stand for about 45 minutes or until it triples. The batter will become spongy.
In a heavy-bottomed stockpot, bring the canola oil to at least 350F and no hotter than 375F. Fry the zeppole in the oil until they are very light golden brown. Remove and drain the zeppole on a paper towel briefly. Then shake the zeppole and liberal spoonfuls of confectioner's sugar in a paper bag. Eat right away.
Yield: Serves 4
Published: 01/26/06
© Spirit Media 2004-2008 All Rights Reserved
