Zeppole

ItsKriativ_Food_Zeppole_Cinnamon_Sugar-07.jpg
ItsKriativ_Food_Zeppole_Cinnamon_Sugar-08.jpg
Photography by Sebastian Photography

Photography by Sebastian Photography

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 

DIRECTIONS

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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