Nick Pellegrino's Zeppole - WSMV News 4

Nick Pellegrino's Zeppole

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1 quart vegetable oil for frying

1 cup all purpose flour

2 teaspoons baking powder

1 pinch of salt

1 ½ teaspoons white sugar

2 eggs beaten

1 cup ricotta cheese

¼ teaspoon vanilla extract

½ cup confectionary sugar for dusting

Heat oil in a heavy sauce pot to 325 degrees. Of course you can use a deep fryer if you have one.

In a medium sauce pan over low heat combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix till combined. Batter will be sticky. This can be done several hours ahead of time and fried later. Store in the fridge lightly covered with plastic wrap to prevent a crust from forming.

Using an ice cream scoop drop the zeppole into the oil a few at a time. They will turn over themselves when the first side is done. Fry till the second side is golden brown, about 3 minutes or so. Drain on a cooling rack set over a sheet pan. Transfer warm to paper sacks with confectionary sugar. Shake and enjoy. But then you gotta go home.

Makes approx. 35 Zeppole



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