8 Servings
Recipe By: Smithey Ironware
Zeppole, Italian Dessert Pastry by Smithey Ironware
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tiny pinch of salt
- 3 eggs, beaten
- 12 oz whole milk ricotta cheese
- 1/2 teaspoon vanilla extract
- A neutral oil for frying
- Powdered sugar for dusting, as needed
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Directions
- Pre-heat your neutral oil (about 2-inches in depth) to 350° in your cast iron skillet.
- Combine the wet ingredients. In a separate bowl sift together the dry ingredients. Using a rubber spatula, stir the wet into the dry until fully combined and a thick batter is formed without any dry flour remaining. Let the batter rest for 10 minutes in the refrigerator before using.
- Using a 1 oz ice cream scoop (or a spoon), scoop small dollops of dough into the preheated oil. Fry until golden brown, rotating often, until a cake tester comes out clean.
- Drain on to paper towels. Dust with a generous amount of powdered sugar. Serve with your favorite condiment, such as preserves, jelly, or jam. At melfi's we serve with Luxardo Cherries. Enjoy.
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