Zeppoli

You can take the girl out of New York, but you can’t take the New York out of the girl.  When my husband and I moved from NY to South Florida, aside from family, the thing that we missed most was the food.  We were able to find good enough stand-ins for most of the things we missed, but the one thing we couldn’t find, no matter how we searched, were Zeppoli.  Those sweet, somewhat greasy, delicious little treats were ingrained in our palates as securely as our Brooklyn accent is in our voices when we say the word ‘coffee.’  I had no choice but to find a way to make them myself.  And the result was magical.

Recipe:

2 quarts oil for frying – I like to use canola
1 cup all purpose flour
2 teaspoons baking powder
1 pinch of salt
2 teaspoons white sugar
2 eggs, beaten
1 approx 15 oz package of ricotta (a little more or a little less is fine)
1/2 teaspoon vanilla extract
Confectioner’s sugar for dusting
Brown paper bag (optional)
– Heat oil to approx 375 degrees.
– Combine flour, baking powder, salt and sugar.
– Stir in the eggs, ricotta and vanilla.
– Drop by tablespoons into the hot oil.  Zeppoli will turn over by themselves.  They should be a nice golden brown.
– Pour some confectioner’s sugar into the paper bag.  After removing Zeppoli from the oil, carefully put them into the paper bag, and shake until coated.  You can also use a plate instead of the bag and roll the zeppoli around in the sugar.

Not the healthiest thing, but delicious when the craving strikes.  I sometimes add a drop or two of almond extract, and they taste great like that too.  You could also choose to make a dipping sauce to go with them instead of the powdered sugar coating.  Enjoy!