Best Mario Batalis Fried Zeppoles Recipes

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

MARIO BATALI'S FRIED ZEPPOLES

Mario Batali's Fried Zeppoles image

This recipe by Mario Batali is so good. If you like doughnuts, try this delicious Italian dessert!

Provided by Pat Duran @kitchenChatter

Categories Other Desserts

Number Of Ingredients 16

Ingredients

ZEPPOLE:
5 tablespoon(s) unsalted butter, softened
1/3 cup(s) granulated sugar
4 large eggs
1 tablespoon(s) vanilla extract
2 tablespoon(s) whole milk
1 2/3 cup(s) unbleached all purpose flour
1/2 cup(s) plus 2 t. instant polenta
2 tablespoon(s) baking powder
3/4 teaspoon(s) kosher salt
6 cup(s) vegetable oil for frying
2 cup(s) granulated sugar
DIPPING SAUCE:
1 cup(s) semi-sweet chocolate chips or bittersweet chocolate
2 tablespoon(s) espresso
2 tablespoon(s) heavy cream

Steps:

To make Zeppole: Cream together the butter and 1/3 c. of sugar until very light. Add the eggs and continue to beat; the mixture will appear broken. Scrape down the sides of the bowl, and then add the vanilla extract and milk.
In a small bowl, stir together the flour, polenta, baking powder and salt. Add the dry ingredients to the creamed mixture and beat until incorporated. You will have a very soft, sticky dough.Sprinkle the dough liberally with flour and wrap lightly in plastic. Chill until somewhat firm, at least 8 hours.
When the dough is completely chilled and firm, flour a board liberally and unwrap the dough. Roll to 3/4 inch thickness, using as much flour as needed to prevent the dough from sticking.
Using a small doughnut cutter, cut out as many as possible; re-rolling the scraps as necessary until you have used all the dough. As you cut the zeppole, place them on a baking sheet sprinkled lightly with flour to prevent them from sticking. Return them to the refrigerator and chill for 30 minutes.
In a large, heavy bottomed pot, heat the vegetable oil to 340^. Place the remaining 2 cups of sugar in a shallow bowl. Line several baking sheets with 2 layers of paper towels.
Fry a few at a time in the hot oil, until golden brown on both sides and cooked through. Drain on the towels, and while they are still hot, roll them in the bowl of sugar to coat each one completely. The zeppole may be fried up to 4 hours before serving but they are especially good served hot.
Dipping Sauce: Melt down chocolate chips over a double boiler. Add the espresso and heavy cream and mix to combine. When Zeppoles are ready put chocolate sauce in a little bowl and serve along side as a dipping sauce.