Zeppoli to celebrate St Joseph’s feastday. I make them without a filling, drizzled with honey and a scattering of orange zest
I am sharing the recipe for Zeppoli I made last year for St Joseph’s day so that you can organize your ingredients in time.
And for the Zeppoli you will need:
1 cup flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
Few drops vanilla extract
120g butter
Pinch of salt
1 cup water
4 eggs
Oil for frying
Honey to drizzle
Zest of two oranges
In a saucepan combine the butter, salt, sugar and water over medium heat. Bring to a boil.. Add the vanilla and cinnamon. 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 the eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. I like to leave the batter to rest covered in the fridge.
Pour oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat.
Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches.
Today I am using a piping bag with a small plain nozzle and I simply squeeze the bag and ‘slice’ off the batter as it pours down the nozzle. You can achieve very small sized zeppoli with this method and it is very fast.
Turn the Zeppoli once or twice, cooking until golden and puffed up, about 5 minutes. Arrange on a platter.
Drain on paper towels. drizzle with honey and scatter the orange zest on top.
—————————————
If you would like to make a simple ricotta filling for the zeppoli, simply mash 250g of ricotta with a fork or for a smoother finish beat it with an electric whisk , add a tablespoon of stevia or honey to every 250g of ricotta and either leave as it is or add some finely chopped dark chocolate, chopped nuts and candied peel to the mixture.
You are right on target with your March celebrations. St. Joseph is popular here in the US south.
That is a great tip about the ricotta.
Yes I know it is Jovina, our celebrations and heritage so similar to yours ! Have a great weekend !
You also.
Reblogged this on The ObamaCrat™.
Thanks much Mr J !!
My thanks to you Ms. Lea, I spent all morning at the eye doctors.
Looks great !
Thank you, the orange and honey flavor is delightful !
Reblogged this on Ace Food News 2014 and commented:
#AceRecipeNews this is one for the recipe book Zeppoli #GFE
Thank you, appreciate !
Reblogged this on hocuspocus13.
Thank you so much for the reblog and amazing Irish posts on your blog !
getting into the spirit of the Irish Holiday
it’s a very big occasion here in NY and NJ
and your welcome
enjoy your day
jinxx
Lovely, I love New York ! Happy holiday !
you too
Looks so delish!!! Think I know what I will be making tomorrow on my day off 🙂
Let me know how they turn out. Have a lovely weekend !
Is that the only place where you were allowed to take a photo …?
Hello Margaret Rose I had no restrictions and have a small collection although I was also careful to be prudent and discreet ! It is the summer residence.
It would be so nice to see some others, one day … 🙂
I have some other posts Margaret Rose with photos of previous visits. The picture of my About page for example is of the garden at the same Palace !
I don’t think I ever had zeppoli, but it sure sounds good. I love ricotta very much and am always looking for sweets with ricotta.
They are delicious filled with ricotta Fae and if they are the regular size and filled, it’s nearly a meal in itself. Have a lovely day !
Yum!
Thank you and so glad you like them !
I’ve never heard of zeppoli, they look amazing! And adding ricotta sounds wonderful!!! Adding it to anything sounds good 🙂
Pingback: Happy feast day Mr J! and Nadia makes Cantucci | Good Food Everyday