I've grown up calling these little babies Sfingi - but some of you may know them as Zeppole. These traditional Italian bite sized treats are best when eaten warm - they melt in your mouth and taste heavenly. They take about 30 minutes to make from start to finish and this recipe serves about 30 Zeppole.
INGREDIENTS FOR ZEPPOLE
- 1 pound of ricotta cheese
- 1/2 cup of milk
- 2 cups of flour
- 4 tbsp. sugar
- 4 tsp. baking powder
- 1 tsp. vanilla
- Canola oil for frying
INGREDIENTS FOR CINNAMON SUGAR MIXTURE
- 1 cup of sugar
- 1 tbsp. ground cinnamon
Combine all Zeppole ingredients, except oil, in a large mixing bowl to make your batter. Meanwhile, heat oil in a deep fryer or small pot on medium to high heat. To test the oil - dip a little amount of batter into it. It won't be ready until the batter gets golden brown and crispy within about a minute or so. If it happens in less then a minute the oil is too hot.
Release about a tablespoon worth of batter into the oil. It will form into a ball and naturally flip from side to side until it is golden brown and crispy on all sides. Do not over crowd the fryer or cover with a lid. Let Zeppole drain on a paper towel. When they are cool enough to handle, roll them into sugar and cinnamon mixture and enjoy warm.
Tip: Take your first couple Zeppole and cut them in half to make sure they are properly cooked. The inside should look like the photograph above.
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