italian street fair – zeppole

zeppoles remind me of my childhood. i used to be able to get them at pizzerias – 5 to 10 in a little brown bag that you could shake around because you want to make sure the sugar gets on all of them!

unfortunately, i don’t see them anymore in the pizzeria anymore but luckily street fairs have them and they are relatively frequent so there are yummy zeppoles from my childhood to be found!

but in case you had a craving and can’t wait for the next street fair, here’s a fun recipe i’m excited to try — paired with sausage with peppers and onions dinner — it will be a yummy trip down a italian street fair!

Ingredients

  • 1 vanilla bean
  • 1/8 cup granulated sugar, plus 1-1/2 tablespoons
  • 1/2 tablespoon ground cinnamon
  • 3 tablespoons margarine from a tub
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 1/2 cup all-purpose flour ~ try whole wheat flour
  • 2 eggs
  • extra virgin olive oil, for frying

Preparation

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/4 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the margarine, salt, 1-1/2 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

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original recipe from Everyday Italian: Zeppole

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