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Zeppoles Recipe

kept byjbatesy
recipe byCooks Country
Notes: 

To create a light and airy version of these Italian fritters, we use two leaveners: baking powder and yeast. We fry the sticky dough at 350 degrees, which yields a crispy exterior that doesn’t get too dark by the time the interior has finished cooking. A dusting of powdered sugar lends a good deal of sweetness and makes the zeppoles worthy of any street fair.

MAKES 15 TO 18 ZEPPOLES

This dough is very wet and sticky. If you own a 4-cup liquid measuring cup, you can combine the batter in it to make it easier to tell when it has doubled in volume in step 1. Zeppoles are best served warm.

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Ingredients: 

1 1/3 cups (6 2/3 ounces) all-purpose flour
1 tablespoon granulated sugar
2 teaspoons instant or rapid-rise yeast
1 teaspoon baking powder
1/2 teaspoon salt
1 cup warm water (110 degrees)
1/2 teaspoon vanilla extract
2 quarts peanut or vegetable oil
Confectioners' sugar


 

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