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Ingredients
EQUIPMENT
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Mixing Bowl
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Frying Pan
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Spoon
INGREDIENTS
- 6 cups All-purpose flour
- 1 cup Granulated sugar plus more for coating
- 7 large Eggs, in room temperature
- 4 tsp Baking powder/ Paneangeli
- 1 Vanilla Paneangeli or 2 tsp vanilla extract
- 2 lbs Ricotta whole milk
- 3/4 cup Warm water
- Zest of an lemon
- Zest of a orange
- Vegetable or Canola oil for frying
- Salt to taste
Instructions
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In a large mixing bowl, add all purpose flour.
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Add granulated sugar and mix it .
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Add salt and mix again.
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Add baking powder and mix it.
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Crack the eggs in the middle of the dry ingredients.
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Add orange zest, lemon zest ,vanilla extract and mix it.
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Add ricotta and mix well.
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Add the water gradually and continue mixing until a smooth and thick sticky batter forms.
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Rest the batter for 10 minutes or longer.
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Heat the oil over medium heat until it reaches 335°F (168°C).
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Take a tablespoon, dip in cold water and scoop the batter of the zeppole and gently drop it in the oil.
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Use one or two spoons (quenelle or rocher style) to roll the zeppole and drop it in the oil.
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Do not over crowd the oil as they cook, they will flip on their own.
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Fry until golden brown.
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While zeppole are still hot, roll them in granulated sugar for coating.
