Ingredients
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1
-
2
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1/4
-
1/2
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-
-
-
-
-
-
-
-
-
-
Directions
Quick and Easy Italian Zeppole, This recipe is from the book, Artisan Bread in Five Minutes A Day , This recipe is from the book, Artisan Bread in Five Minutes A Day
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Steps
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1
Done
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Bring a Pot of Oil to 370 Degrees F on a Candy Thermometer. the Oil Should Be About 3 Inches Deep and not Come Up More Than Halfway Up the Side of the Pot. |
|
2
Done
|
Roll Out the Dough to About 1/4-Inch Thick Rectangle. Cut the Rectangle Into 16 Equal Portions. |
|
3
Done
|
Mix Together the Ricotta, Nutmeg, Oregano, Salt and Pepper. Put About a Tablespoon of the Filling Onto the Dough, Placing It So That You Can Easily Close the Dough Around It. Brush the Edge of the Dough With Water. |
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4
Done
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Press the Dough Closed Around the Filling. Making Sure That the Dough Is Sealed Well, So the Filling Wont Come Out While It Is Frying. |
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5
Done
|
Place the Doughnuts in the Hot Oil For About 2 Minutes, or Until They Are Golden Brown. Put Only a Few Doughnuts in the Oil at a Time, They Should not Be Crowded or They Will not Fry Evenly. |
|
6
Done
|
Flip the Doughnuts Over and Fry the Second Side For Another 2 Minutes. Make Sure Your Oil Is Staying Around 370f. |
|
7
Done
|
When the Doughnuts Are Done Frying, Use a Basket Skimmer to Remove Them from the Oil and Place Them on Paper Towels to Drain the Excess Oil. |
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8
Done
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Serve With the Tomato Sauce or Pesto Sauce. |
