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Recipe Source:

Chef Submissions

Submitted By:

Chef Santo Bruno


Serves 4


Confectioners' sugar

1 c. warm water (110 to 115F)

1 tsp. active dry yeast

1 T. sugar

2 c. all-purpose flour

1 tsp. salt

1 L. vegetable oil

3 T. ricotta cheese


Leave the water in the measuring cup and sprinkle the yeast and sugar over the water; stir until the yeast dissolves. In a large bowl, combine flour and salt, and then add the yeast blend to the mixture; stir until well-blended.

Cover with plastic wrap and let rise in a warm place for about 1.5 hours. Pour about 2" of oil into a deep frying pan, adding oil as needed. Heat the oil until the temperature reaches 375. Drop about 1 T. of dough into the oil, a few at a time. Fry for about 2 minutes, until the dough is puffy and golden brown. Remove the zeppole with a slotted spoon to drain excess oil, and then place the zeppole on a paper towel. 

Place zeppole in a paper bag; add the confectioners sugar and shake until well-coated. Repeat until the batter is finished. Serve immediately.