Grandma’s Zeppole…does that make your mouth water a little bit? Hope so because today I am sharing my own Grandma’s recipe for Zeppole. These are the little golden puffs that she use to fry up for the whole family with her own recipe that she brought from a little village outside of Naples. The tradition continues! I have to tell you and I truly do mean this…they are scrumptious and so incredibly easy…really…you’ll see!
Zeppole’s are actually very special to my husband Joe and myself because these little yummy golden morsels are always made on March 19th…the Feast Of St. Joseph and that just happens to be my birthday and Joe’s name day! Sometimes we even add some cannoli filling but we will save that for another time since we are making this really quick and easy for you today! One thing you will learn very quickly is whenever you make a batch of Zeppole’s…the family will come running.
These little guys are cloud like when they are freshly served! In September…Zeppole’s become one of the most popular Italian Street Foods as they are served up in brown paper cones at the Feast of San Gennaro (Patron Saint of Naples)…all over Italy and the US.
Do you want to know Grandma’s special ingredient that makes her recipe simply heavenly? Ricotta!
So let’s fill up a few paper cones for you an yours with this Quick & Easy Grandma’s Zeppole Recipe!
1 cup of unsifted flour
2 1/4 teaspoons of baking powder
dash of salt
1/4 cup of granulated sugar
1 cup of whole milk ricotta cheese (1/2 lb)
1 teaspoon of vanilla extract
Confectioners Sugar for Dusting or maybe Cinnamon Sugar
Canola or vegetable oil for frying (this is oil you can reuse…just store it in a mason jar when you are done : ) Just pour the oil 2 inches high in whatever frying pan you are using.
This is as easy as making a pancake batter!
Crack your two eggs into the mixing bowl and beat until foamy. Add all of your dry ingredients into the eggs in the mixing bowl while on slow speed and then add your ricotta and vanilla right away. Continue to mix on a slow speed till it is all combined. The batter will be thick…creamy and sticky. It is not a cookie dough consistency…it is a rich thick waffle type batter. Do not over mix.
Have your oil ready in your favorite fry pan. I use a cast iron skillet which I fill up about 2 inches high. Your oil should be approximately 375 degrees. Or as Grandma use to say…hot…she didn’t use a thermometer and I have to be honest neither did my Mom or nor to I : ) I use a small melon ball scoop …first I spray it with oil so that batter doesn’t stick …then scoop up the batter (no exact measurement here : ) and carefully drop it into the oil…repeat with consecutive scoops but don’t let them touch…turn them a few times for even browning and you are talking about 3 minutes…if they are a little bigger…a little longer…but once you get to that nice deep golden brown it is time to scoop them up and place them on brown paper or paper towels to drain. You won’t believe how NOT oily they are! Continue with another batch, Sprinkle with Confectioners sugar or maybe some Cinnamon Sugar and by the way…they are even delicious plain! You don’t have to serve these warm…but I highly recommend it sometimes because they are just over the top when they are warm and fresh! These would be such a treat at Holiday gatherings or for tonight’s treat!
Here’s a little suggestion so you know exactly how long to cook them for…make a test one and break it open…then…eat it : ) Then let the batches BEGIN!!! Literally you can go from batter to serving in less than 30 minutes!
At our big family and friend picnics…I fry them fresh on the deck…if you want people to come and talk to you …this is a good way …actually it is guaranteed! Just make sure you quadruple the recipe!!!
Grandma’s Zeppole Recipe just might become your families recipe for generations! Bon Appetit! or MANGIA as Grandma would say!