Summer is a time for friends, the beach, coronas, relaxing etc. but it also provokes so many great memories of growing up... lemonade stands, man hunts, bike rides and the endless days spent as a prune from swimming in the pool all day (pretty much nothing that the modern day kid will ever understand, how sad?) Anyway, the only way to ever get me out of the pool was for the bathroom and dinner only because I HAD to... but my FAVORITE reason to get out of the pool was for the occasional zeppole runs I would go on with my father. In Long Island, it is guaranteed that there is an Italian feast going on somewhere in and around your area at all times during the Summer. For us, it was the annual St. Vincents Feast, St. Catherines and the always very LOUD feast on Meachum Avenue where you could hear the locals singing all the Italian-American classics like Mambo Italiano and O Sole Mio in the comfort of your own backyard.
Just a few weeks ago I was feeling pretty nostalgic as I was swimming in the pool all day with my nephew that it sparked an immediate craving for this little ball of fried heaven. I knew it had to be done! Growing up ricotta was a STAPLE in my house, it still is, probably always will be. There is just something so subtle about ricotta cheese. It just has this way of making every Italian dish taste so delicious without overpowering it. When I saw this recipe I knew I had to try it out. So I made my first homemade zeppole and now I am never turning back. Not only is it quick and easy to make but they taste as if I had been slaving in the kitchen all day to make them. They are that delicious, I encourage everyone to try to make them.
1. Crack your two eggs into the mixing bowl and beat until foamy.
2. Add all of your dry ingredients into the eggs while on slow speed and then add your ricotta and vanilla. Continue to mix on a slow speed until it is all combined. The batter will be thick - similarly to pancake mix. Do not over mix.
3. Have your oil ready in your favorite fry pan - I used my mini fryer. Your oil should be approximately 375 degrees - or just hot. But not too hot because it can burn the dough too quickly without actually cooking the inside.
3. I use a small table spoon that I spray with a little coconut oil so that the batter doesn't stick to the spoon. You can use a mini melon ball scoop too! What ever you have on hand.
4. Drop the batter into the fryer for about 3 minutes turning a few times to get an even brown shade.
5. Once evenly cooked place onto a plate lined with a paper towel to soak up the excess oils.
6. Sprinkle with Confectioners sugar or even some Cinnamon Sugar and wah-la!! Eat the same day but preferably right out of the fryer!
sugar with style
Fashion merchandiser gone baker gone home renovator gone DIY obsessor gone MAD! Follow my journey, order some treats and get INSPIRED, xo!