Best Authentic Italian Zeppole With Ricotta Dough Recipes

AUTHENTIC ITALIAN ZEPPOLE WITH RICOTTA DOUGH

Authentic Italian Zeppole with Ricotta Dough image

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...

Provided by Annamaria Settanni McDonald

Time 1h

Number Of Ingredients 6

Ingredients

1 c all purpose flour, sifted
1 tsp baking powder
1 pinch salt
1 lb ricotta cheese
4 eggs
powdered sugar for garnish

Steps:

1. Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
2. Spoon batter into a deep pan of olive oil (do not use extra virgin).
3. Remove zeppole from oil when they turn golden brown, you may have to turn them.
4. Garnish 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! =)
5. Best served hot or warm.

ZEPPOLE

Zeppole image

Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.

Provided by ARVILLALAR

Categories World Cuisine Recipes European Italian

Time 40m

Yield 35

Number Of Ingredients 9

Ingredients

2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 ½ teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
¼ teaspoon vanilla extract
½ cup confectioners' sugar for dusting

Steps:

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g

AUTHENTIC ZEPPOLE ITALIAN DOUGHNUTS

Authentic Zeppole Italian Doughnuts image

My church every year on Labor Day weekend has a huge festival. They're a major money maker for the church is Zeppole. You have to wait forever in line. All the ladies at the church are lined along the huge vats of oil flipping zeppoles in the oil. All my family has worked the stand. From all over Ohio people come to buy...

Provided by Annamaria Settanni McDonald

Categories Other Desserts

Time 1h30m

Number Of Ingredients 6

Ingredients

1 lb flour
2 medium potatoes, boiled, skin removed and mashed
1/4 oz active dry yeast
2 c warm water
pinch salt
olive oil for frying (not extra virgin)

Steps:

1. In a large bowl add the flour and the mashed potatoes.
2. Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.
3. Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
4. Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
5. Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.
6. Turn the dough in the oil until it is golden in color. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of powdered sugar on all sides completely coated.