Zeppoli (Italian Fried Bread Dough )

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Ready In:
30mins
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Heat about 3 inches of oil in a saucepan to 375°F (119°C).
  • In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
  • Stir the remaining 1/2 cup water into the bowl.
  • Add flour, beating vigorously until a soft dough forms.
  • Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
  • Place dough in a greased bowl, and turn to coat the surface.
  • Cover with a damp cloth.
  • Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
  • Fry golf ball sizes of dough in batches until golden brown.
  • Drain on paper towels.
  • Sprinkle with confectioners' sugar, and eat while still hot.

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Reviews

  1. The zeppoles turned out perfect and delicious! Just like my Nonna used to make (and like the fairs). Thank-you so much for sharing this recipe.
     
  2. My italian bf was impressed with these.His mom used to make them and he had'nt thought of them in years.Brought back good memories for him.I really enjoyed them also.Vey light and crispy. I did something different with 1/2 of the dough.I pulled a ball out and rolled between hands,stretched it into cigar shape,twisted it and fried for maybe 3 minutes.As they came out of the pot, I buttered them and sprinkled garlic powder all over each.Perfect breadsticks!!!!!!!!They went real well with our soup. Thank you for this versital recipe Poppy!It is a keeper for me.
     
  3. Wow! you don't know how happy I am to see this recipe!My daughter-in-law's father makes this every holiday when he comes to our house.I thought I wrote it down(Duh! I should be able to remember it,it's so easy!)but can't seem to find it...til now!Thanks sooooo much, Poppy, for posting such an oh so easy,unbelievably delicious, addictive delight! Chef Moi
     
  4. Not what I was looking for. This is a simple recipe and absorbs to much of the oil flavor it's fried in. Salt would be an excellent addition, and maybe a little sugar. Almost had a batter like appearance and the dough inside was soft and not flavorful, actually no flavor unless you like the flavor of Crisco. Honey and powdered sugar helped, but nope - not it.
     
  5. I have used this recipe as recommended and find it to be a delicious dessert item. However, However, last Christmas I adapted this recipe in the following way: I rolled the dough into logs and cut them into smaller sections than called for in this recipe. Mine were about 1/2 in diameter and I deep fried them until they were golden brown...and after getting them out of the oil I allowed them to drain and cool. (If you wish, they can be patted dry with paper towels) Then I melted sugar in another pan as if making hard candy...and when it was nice and golden brown and liquidy, I poured the little balls into it and stirred furiously until all was mixed and each piece was covered in the melted sugar. (My dad used to do this part) This can also be accomplished by pouring the sugar onto the mound of fried bread balls in a larger pan and mixed with a large wooden spoon) However the balls are mixed with the melted sugar, the whole mess is poured out onto a glass table wet with cool water and three of us quickly formed the large gooey mass into separate Christmas tree shaped mounds (with frequent dippings of our hands into cold water which is kept handy) as my grand-daughter sprinkled each of them with tiny varied colored sprinklies. This is a Christmas treat my family has been making for as long as I can remember. We call it "Pinulata". The more people involved in this activity the better as the sugar cools quite fast. It is a great shared activity for a family or group of friends as batch after batch is made throughout the day. The formed mounds harden as the sugar cools and they are delightful to eat. They make a great Christmas gift wrapped in six-packs or more for friends and other family members.
     
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RECIPE SUBMITTED BY

I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia. I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
 
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