Homemade Zeppoles
Zeppole, a delightful Italian treat, are deep-fried dough balls that are crispy on the outside and light and fluffy on the inside. So, let's roll up our sleeves and embark on a zeppole-making adventure!
Creating the dough
Ingredients:
2 1/2 cups of flour
1 tablespoon of yeast
1 1/2 cups of water
Canola oil for the skillet
Instructions:
In a bowl, add 2 1/2 cups of flour and 1 tablespoon of yeast. Stir. Then add 1 1/2 cups of water and mix the ingredients together with a wooden spoon.
Cover the bowl with a tea towel and allow it to rest for two hours.
After patiently waiting for the dough to rise, it's time to see if it's ready for some frying action. Take a peek at your dough; it should have doubled in size and should be puffy.
Add enough canola oil to a large, deep skillet. Allow the oil to get hot and bubbling.
Carefully drop spoonfuls of the dough into the hot oil, making sure not to overcrowd the skillet. Let them fry for a few minutes on each side until they turn a beautiful golden brown color. Flip them over using tongs or a slotted spoon to ensure they cook evenly.
Drain the zeppoles over a wire rack or on a paper towel-lined plate. Repeat until you've cooked all the dough.
Zeppole topping
You can dust your zeppole with powdered sugar for a classic touch or get creative with toppings like cinnamon and Splenda, or sugar, chocolate drizzle, caramel sauce, or even a dollop of whipped cream. I usually roll the zeppoles in a granulated Splenda and cinnamon mixture. Here's the recipe for that!
Ingredients:
1 cup of granulated Splenda or granulated sugar
1 tablespoon of ground cinnamon
Instructions:
In a small bowl, add 1 cup of granulated Splenda, or granulated sugar, and 1 tablespoon of ground cinnamon. Mix well with a fork.
Roll the zeppoles in the prepared mixture once they've been deep-fried.
Serve warm. Enjoy!