Italian Doughnut....Zeppole

The Italian Doughnut.....In Brooklyn, we grew up eating zeppoles. They were a main attraction at all of the Italian Feasts and Church Carnivals. My grandma, Eva, would make them during the holidays and my mom carried on the tradition. I used to make them when the kids were younger but now with all the hype about healthy eating, the tradition fell by the wayside.

The first time I went to the Monmouth County Fair in NJ, I was introduced to Funnel Cakes.... same idea, different shape. Even though, the New Jersey version are delish, I still miss the old fashion chewy Zeppole. I saw this recipe on FB and it is exactly the same as the one I have in my old recipe box. If you're in the mood for a cheat, try it.

Zeppole

Ingredients:

• 1 cup flour
• 2 1/4 tsp baking soda
• 1/4 cup sugar
• 1 cup ricotta
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• Confectioners sugar for garnish
• Vegetable Oil for frying

1. Pour about 2-3 inches of oil into a 3-quart pot and heat over medium-high flame.
2. Combine all dry ingredients in a medium mixing bowl.
3. Add in eggs, vanilla and ricotta and mix well. The consistency will be like a thick batter.
4. When oil is hot (about 375 degrees), start frying in small batches of 3 or 4 at a time using about 1 tablespoon of batter for each zeppole. The batter will puff up when dropped in the hot oil.
5. Fry about 3 minutes or until deeply and evenly browned on all sides, flipping over about half way through.

Transfer fried zeppole to paper towels to absorb excess oil and sprinkle with confectioner's sugar.  You can also use regular granulated sugar, if desired.
Serve warm.