Zeppole

By carvalhohm2

Ingredients

• 1 cup water
• 2 tablespoons unsalted butter
• 1 tablespoon sugar
• Pinch of salt
• 1 cup all-purpose flour, sifted
• 3 whole eggs, beaten
• 1/4 teaspoon vanilla (optional)
• 1 package yeast (if baking)
• 5 cups Pure Olive Oil, (if frying)
• Powdered sugar

Details

Adapted from healthcraft.com

Preparation

Step 1

In the Stir Fry Skillet, over medium-high heat 250°F (121°C), bring the water, butter, sugar and salt to a boil. Add the flour (and yeast if baking), and mix vigorously with a wooden spoon until the dough releases from the sides of the pan and forms a ball around the spoon. Remove from heat and add 1 beaten egg at a time, mixing thoroughly until the batter is smooth after each addition.

FRYING: Add the Pure Olive Oil (or vegetable oil) to the 5-n-1 Cooker or 6qt Stockpot on the Induction Cooker and set the temperature to 350°F (180°C). Allow 15 to 20 minutes for oil to reach temperature. (Note: frying temperature is critical, especially with Zeppole, too high and the oil will have a burnt taste. Too low and it will be heavy and greasy.)

Using a tablespoon full of the batter rounded, drop the batter into the oil and fry, about 5 or 6 at a time, allowing the zeppole to float freely. Using a slotted spoon or skimmer turn the zeppole as necessary, until puffed up to 3-times+ its original size and golden brown on all sides, about 8 to 10 minutes. Remove and drain on brown paper bag or paper towels.

BAKING: Preheat the oven to 375°F (190°C). Drop the batter by rounded tablespoon full onto a lightly greased Cookie Sheet or Jelly Roll Pan. Bake until golden brown, about 15 to 20 minutes. Remove to a cooling rack.

Dust the tops of the zeppole with powdered sugar and serve hot or warm.