Zeppole (pronounced zep-O-lee) are small fried Italian donut balls, made from cream puff dough. Try these little puffs of donut heaven, for a new spin on your traditional Chanukah donuts.
- 2 dozen ServingsServings
- Canola oil, for frying
- ¾ cup farmer’s cheese
- ¼ cup milk
- 2 eggs, beaten
- ½ teaspoon vanilla extract
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup confectioners’ sugar, for dusting
1. Fill a large pot halfway up with canola oil. Heat over medium high heat until oil reaches 375°F. To test oil without using a deep fry thermometer, dip a wooden chopstick into the oil, and wait until oil starts bubbling steadily around the chopstick. At 375°F, oil around the chopstick will bubble very vigorously.
2. In a medium bowl, combine farmer’s cheese with milk, and whisk together until creamy. Add eggs and vanilla. Set aside.
3. In a medium saucepan, combine flour, sugar, baking powder, and salt. Stir in reserved wet ingredients. Place the saucepan over
low heat, and mix gently until combined. The batter will be sticky.
4. Using a tablespoon, scoop the batter and drop into the hot oil, a few at a time. You can use a second spoon to help scoop out the batter neatly. Do not overcrowd the pot. Zeppole will turn themselves over as they fry. Fry for 3 to 4 minutes, until Zeppole are lightly golden.
5. Drain on paper towels. Dust heavily with confectioners’ sugar. Serve warm.
As published in Joy of Kosher with Jamie Geller (Chanukah 2011) - Subscribe Now