ITALIAN ZAPPOLE 😄💝
A Zeppola (plural: zeppole; in southern Italian dialects: zeppole, in north eastern dialects:frittelle) is an Italian pastry consisting of adeep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This doughnut or fritter is usually topped withpowdered sugar, and may be filled withcustard, jelly, cannoli-style pastry cream, or abutter-and-honey mixture. The consistency ranges from light and puffy, to bread- orpasta-like. It is also eaten to celebrate St. Joseph, which is an Italian holiday.
Zeppole are typical of Italian cuisine, especially that of Rome and Naples. They are also served in Sicily, Sardinia, on the island ofMalta, and in Italian-Canadian and Italian-American communities in Canada and theUnited States. Zeppole are known by other names, including Bignè di San Giuseppe (in Rome), St. Joseph's Day cake, and sfinge. Zeppole are traditionally consumed during the Festa di San Giuseppe (Saint Joseph's Day) celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts.
In Istria, Croatia this pastry is called blenzi in the Croatian speaking places and zeppole in the Italian-speaking places.They are always topped with sugar either powdered or coarse.
The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.
The terms zeppole and sfinge are also used to refer to baked cream puffs made fromchoux pastry.
Some zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey. In some parts of the U.S., they are called crispellis.
Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day. In Malta, anchovy zeppoli are traditionally consumed during the Lentfasting period. This version of savoury zeppole are known locally as Sfinge. The sweet version is also available in many confectioneries.
In the region of Frosinone in Southern Lazio the term "Sfinge" refers to a mixture of ricotta, sugar and eggs with the flour, which can then be flavored with vanilla, almond, etc. It is still fried in ball shapes served covered with confectioner's sugar.
Our recipe for today is : ITALIAN ZAPPOLE
The ingreadients:
1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying
The directions:
Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
Meanwhile, pour enough oil into a largefrying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
BON APPETIT!!!!
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