Sugar-Dusted Goodness: Zeppole – New Jersey

Even though it was battered by Hurricane Sandy in 2012, the Garden State is known for its beautiful shore. A favorite food from the boardwalks of Seaside or Wildwood is the delectable delight of sugar-coated fried dough known as zeppole. Also known as sfingi,

19 w label

zeppole are associated with the Feast of St. Joseph on March 19th, but they can be found year-round at family-run pizzerias, street fests and church festivals thanks to the state’s large Italian population. Many variations on the basic recipe exist: Some are filled or topped with a pastry cream; some are even savory with bits of chopped anchovy. We like the street fair version best, made with ricotta and dusted with powdered sugar.

Check out the Atlantic City Beer and Music Fest, March 20-22, 2015, featuring over 1,000 beers from 150 breweries.

Zeppole

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2 teaspoons sugar
  • 2 eggs, beaten
  • 1 cup low-fat ricotta cheese
  • 1/4 teaspoon vanilla extract
  • Confectioners sugar for dusting
  • Vegetable oil for frying

Instructions

Mix dry ingredients first, then add egg, ricotta and vanilla, mixing just until the dry ingredients are incorporated. Batter should be sticky. In batches, drop by tablespoonful into oil heated to 375 degrees. Fry on both sides until golden brown, about 4 minutes. Remove with slotted spoon onto paper towels to drain excess oil. While still hot, place into a paper bag with confectioners sugar, close bag and shake. Remove and serve warm.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s