Monday, March 12, 2012

Back to the Boardwalk Zeppoles

   So being from New Jersey I've spent many of my summers on the boardwalk. I have fond memories of eating zeppoles, fried oreos and italian ice on warm summer nights. Zeppoles are similar to fried dough that you would get at a festival or fair. They are traditionally topped with powdered sugar or a cinnamon sugar mixture. If you find them at an italian bakery they maybe filled with custard, jelly, or cannoli filling. These are super easy to make but make sure you serve them right away. Enjoy!

  • 2 quarts of vegetable oil, for frying
  • 1 cup of flour
  • 1/4 cup of powdered sugar, for dusting
  • 1 pinch of salt
  • 1 1/2 tsp of white sugar
  • 2 eggs 
  • 1/4 tsp of pure vanilla extract
  • 2 tsps of baking powder
Oil: 375° F               Fry Time: 4 minutes              Serving Size: 4-6 people

How to put it all together:
  1. In a bowl combine the dry ingredients: flour, baking powder, salt and sugar
  2. In another bowl beat the 2 eggs
  3. In a medium sauce pan on low heat mix the dry ingredients with the eggs, ricotta cheese and vanilla
  4. Cook the ingredients for 2 minutes on low heat
  5. Bring up the oil to 375°  and drop in the dough, I like to use a small to medium sized ice cream scoop for this to help keep the zeppoles a uniform size
  6. Cook each piece till golden brown on both sides, about 2 minutes 
  7. Coat the zeppoles with the powdered sugar. There are two ways you can accomplish this
    • Place the zeppoles in a paper bag with all of the powdered sugar. Close the bag, shake and enjoy. This coats the zeppoles completely
    • If you want a little less sugar place all the zeppoles on a plate with a paper towel underneath to help absorb all of the oil. Then just dust the powdered sugar on top
    I recommend using a dutch oven or a deep fryer to fry your zeppoles if you have it because they keep a more constant heat but it is not necessary.

    I like to serve them with some ice cream or carmel sauce but they are delicious by themselves.