Apr
22
IL MITO's Brunch Zeppole
Posted by: Chef Michael Feker in Recipes
Tagged in: Untagged
Zeppole or Italian Breakfast Fritters served at IL MITO for Brunch with Chocolate Spread
ingredients
2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 1/2 teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar for dusting
directions
- Heat oil in a deep-fryer to 375-degrees F
- In a medium double boiler, stir in the eggs, ricotta cheese and vanilla. Combine the flour, baking powder, salt and sugar. Mix all gently over low heat until combined and coagulated. Batter will be sticky.
- Drop by tablespoons into the hot oil a few at a time. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Chef Feker’s Note Zeppole will turn over by themselves.
