authentic italian zeppole with ricotta dough
Zeppole or Sfingi has a 2 basic recipe, but one uses potatoes and one uses ricotta. The ricotta version was used by the more higher class. The zeppole was first made in the Middle Ages. I personally love both ways, whether it's potatoes or ricotta. They both bring the true flavor of the original fried zeppole, or else it would just be fried pizza dough. There is also a cream puff pastry version of the zeppole while the this one is more of a fritter. Every year this is made at my church's Italian festival, the church is Saint Rocco's in Cleveland.
No Image
prep time
45 Min
cook time
15 Min
method
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yield
varies by size
Ingredients
- 1 cup all purpose flour, sifted
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pound ricotta cheese
- 4 - eggs
- - powdered sugar for garnish
How To Make authentic italian zeppole with ricotta dough
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Step 1Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
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Step 2Spoon batter into a deep pan of olive oil (do not use extra virgin).
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Step 3Remove zeppole from oil when they turn golden brown, you may have to turn them.
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Step 4Garnish the zeppole while still warm with powdered sugar. Best way to completely coat is by placing them in a bag with a whole bunch of powdered sugar and SHAKE SHAKE SHAKE! =)
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Step 5Best served hot or warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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