I happen to think I saved the very best for last, the ULTIMATE when it comes to Italian Street Food, the Zeppole!!! Perfectly golden, crisp on the outside, tender and airy on the inside… a perfect piece of fried dough covered in powdered sugar. I mean you really can’t go wrong with that can you?!?! Italian festival or not, you are likely to find these beauties at just about every festival where food is present. These were a must as kids when we went to the local carnival or boardwalk, now you don’t even have to leave home to enjoy these amazing Zeppole.
Confession… it took me most of the day to get this just perfect! You know that saying, “third times a charm”… yup it took me 3 batches to get that perfect texture and flavor that I was looking for and I am so happy with the results, they taste just like the Zeppole at the feasts. I also have to confess that I ate 4 of these before dinner time, shhhh don’t tell the kids!
So what makes a perfect zeppole? There are a few things; getting that flavor spot in is a must. The dough itself isn’t very sweet {enter powdered sugar to save the day}. Then theres texture, equally as important as the flavor. There is nothing worse then a zeppole that when you bite into it, it just oozes oil. They should have a crisp exterior and the inside of the zeppole should be nice and tender with little air pockets. This is a yeast based recipe but honestly they are very easy to make, with a little patience to allow the dough to rise a bit. You will be hooked!
- 1 pkt rapid rise dry active yeast
- 3 Tbsp sugar
- 3/4 cup warm water {between 110-115 degrees}
- 1 1/2 cups flour
- pinch of salt
- vegetable oil for frying
- powdered sugar for dusting
- In a measuring cup dissolve the sugar with the warm water. Stir in the yeast and allow to sit for about 10 minutes to activate the yeast. It should nearly double in volume.
- In a bowl stir together there flour and salt. Gently stir in the water yeast mixture just until incorporated. You don’t want to overwork the dough. *It is a very sticky dough.
- Place a damp clean kitchen towel over the bowl and allow the dough o rise for about an hour in a warm area of the kitchen. {You will not work the dough at all once it rises}
- Heat about 2-3 inches of vegetable oil in a large pot over medium low heat. To test the oils readiness, gently drop in a small piece of the dough in. If small bubbles form around it and the dough gently rises to the top then you are all set. If it sinks and stays there, the oil isn’t ready. And if the oil starts going all crazy when you place the dough in, its too hot.
- Using a couple spoons gently drop pieces of dough into the hot oil. Cook for about 2 minutes per side until golden. I don’t like them too big so I keep mine on the smaller side, maybe two biters. The dough will expand a bit as it cooks too.
- Dust with powdered sugar and eat immediately. They are best served fresh out the oil.
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