Friday, December 6, 2013

Zeppole

Zeppole




About Zeppole:


Zeppola (plural: zeppole; in southern Italian dialectszeppoli) is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custardjellycannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like.
Some zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey. In some parts of the U.S., they are called crispellis.
Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day. In Malta, anchovy zeppoli are traditionally consumed during the Lentfasting period. This version of savoury zeppole are known locally as Sfineg. The sweet version is also available in many confectioneries.

Makes About 2 Dozen

Ingredients:


1 Ball of Pizza Dough
Vegetable Oil, for frying

For topping,

Take these below in separate bowls(easy for dipping fried zeppole)

1.Regular Granulated Sugar
2.Confectioner Sugar
3.Cinnamon Sugar, (half a cup of sugar with 1 Tbsp of cinnamon and mix)

Method:

1) Heat the oil in a deep Pan to medium heat.

2) Cut the dough into lengthy strips and cut the lengthy strips into little squares pieces.

3) Fry them in the hot oil until golden brown all around, about 2 to 3 minutes.

4) Drain on a paper towel lined plate and immediately dip into desired topping.

5) Serve right away for the best donuts you will ever have.

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