Zeppole Gluten Free

By sassy47

Ingredients

• 1 cup Bob’s Red Mill Gluten Free Flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons pure vanilla extract
• 2 tablespoons sugar
• 2 eggs, beaten
• 1 cup plain greek yogurt (I prefer Fage)

Preparation

Step 1

For garnish:
Equal parts cinnamon, sugar
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice

Preheat equal parts veggie and corn oil in a pan on medium, filling it at least four inches high. In a large mixing bowl combine the dry ingredients. Beat the eggs in a separate bowl and then add them and the vanilla to the mixture. Finally add in the greek yogurt. The dough will be extremely sticky.
Once the oil is the correct temperature, spoon in dough, making sure that it does not cook too quickly. If it turns golden brown immediately your oil is too hot and it will end up only cooking the outside, leaving the inside runny and inedible. As these cook they will actually turn themselves over. Make sure each side is a dark golden brown before taking them out of the oil.
Once ready to take out, place on a plate lined with paper towls to soak up excess oil. While hot, roll in equal parts cinammon and sugar with 1 teaspoon nutmeg, and 1 teaspoon pumpkin pie spice added in
--this process takes two people as you want to roll them right after they’ve been placed on the lined dish--a perfect recipe to make with a partner.
Serve warm and enjoy!
Makes 20 medium Zeppole.