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    You are in: Home / Deep-fried / Zeppoli (Italian Fried Bread Dough ) Recipe
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    Zeppoli (Italian Fried Bread Dough )

    Average Rating:

    6 Total Reviews

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    • on June 19, 2006

      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.

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    • on November 15, 2007

      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.

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    • on May 26, 2006

      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

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    • on May 26, 2006

      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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    • on June 20, 2005

      THANK YOU THANK YOU THANK YOU!!!!These taste just like a fair Dh has been asking me to find this forever and now...I have to make them for him and everyone on the block lol

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    • on October 25, 2004

      I lost this recipe about 25 years ago and I am so grateful to have found it. Now I can make them for Christmas! Thank you for posting it. 210Lorrie

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    Nutritional Facts for Zeppoli (Italian Fried Bread Dough )

    Serving Size: 1 (110 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 706.1
    Calories from Fat 655
    Total Fat 72.8 g
    Saturated Fat 9.4 g
    Cholesterol 0.0 mg
    Sodium 1.0 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 0.5 g
    Sugars 1.3 g
    Protein 1.8 g

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