Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, italian doughnuts “zeppole”. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Italian Doughnuts “Zeppole” is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Italian Doughnuts “Zeppole” is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook italian doughnuts “zeppole” using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Italian Doughnuts “Zeppole”:
- Prepare 2 1/2 cups white Lilly flour (or cake flour)
- Make ready 1/4 cup sugar
- Take 2 1/4 tsp Baking soda
- Get 1 teaspoon vanilla extract
- Get 2 large eggs
- Take 1/2 cup ricotta
- Prepare 1/4 cup buttermilk
- Take Vegetable oil for frying
- Take 1/4 cup powdered confectioners sugar
- Prepare Optional: honey and figs for garnish
Steps to make Italian Doughnuts “Zeppole”:
- Mix all the dry ingredients in a large bowl
- Mix eggs, ricotta, buttermilk, and vanilla extract in another bowl until just blended.
- Combine the wet in the dry ingredients and whisk until smooth. You should have a relatively stiff batter.
- Heat about 2 inches of oil in a frying pan to 375°. WARNING: never leave hot oil unattended and wear protective clothing should it splatter on you and burn.
- Spoon a dollop of batter into the oil. If it’s hot enough you will see bubbles at the edges start to appear. Begin to fry one of the zeppole as a tester for the temperature of the oil. Once the right temperature is achieved begin to fry the rest of the Zeppoli.
- Fry 2-3 minutes on each side and turn when golden brown.
- Line a plate with paper towels to remove excess oil from frying.
- Dust Zeppole with powdered confectioners sugar using a sieve. Plate with figs and honey. Makes about 10-12 Zeppole.
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