The zeppole are typical sweets from Naples. Are consumed generally for San Giuseppe (March 19) although in the actuality can be found on any date and in all Italian patisseries.
Although they are usually given doughnut-shaped is also common, especially when made at home, give them elongated shapes as if they were cannoli, the Sicilian sweets par excellence or, as if they were fritters.
It is a very simple recipe that I recommend strongly. They are worth it.
INGREDIENTS :
- 2 cups (240 grams) of flour (passed through a fine sieve)
- 2 cups of water (400 ml)
- 80 ml of white wine (a bit less that half a cup)
- 2 teaspoons ground cinnamon
- 1 cup of icing sugar *
- a pinch of salt
- Olive oil (you can also use 50% olive oil and 50% any other oil like sunflower, corn, canola etc)
* If you want to use normal (granulated) sugar is also ok.
In a large pot pour the water and the wine. Heat over medium heat until it begins to boil. We must not allow bubbling boil, this is important.
When this happens, add all the flour at once and ttir constantly with a wooden spoon. After a while a ball will form around the spoon.
Take out this ball and place on a flat surface.
Knead with a rolling pin until it becomes fine and smooth (at least we need to knead for half an hour).
Now we are going to take the dough and roll it up until we get a kind of elongated snake with the width of a finger.
We cut sections of 8 centimeters (3 inches) and join them by the ends to form donuts.
Fill up a deep frying pan with plenty of oil at medium heat and when it starts to almost smoke we fry the zeppole. Slide them gently into the hot oil, holding by the joint of the ring.
They will fry with with a lot of bubbling. Only a few at a time, since they should float freely and without touching.
With a long toothpick or similar you must carefully puncture the zeppole so that the dough comes out. This way they are much crispier and golden.
When they have taken a good golden color we take them out to deposit on absorbent paper. Let them cool a bit.
The finishing touch consists of making a mixture with cinnamon and icing sugar. The zeppoles are passed through it and they are ready to be consumed, cold or hot, to the taste of the consumer.
Easy and really yummy.