California Live’s Jobeth Devera learns how to make an Italian favorite, the classic zeppole donut. Chef Deborah Mullin at The Grove at Copia shares tips to frying up the delicious donuts like a pro.
Zeppole (Italian Doughnut Holes) Recipe
Yield: 36
Ingredients
- 00 or All-Purpose Flour 185g
- Baking Powder 11g
- Salt 1/8 tsp
- Sugar 50g
- Cinnamon 1/2 tsp
- Lemon, Zested 1 lemon
- Eggs, 2
- Heavy Cream 60g
- Buttermilk 15g
- Vanilla Extract 2.5g
- Vegetable Oil (for frying) 2 liters
- Powdered Sugar, as needed
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Method
1. Combine dry ingredients in a mixing bowl.
2. Whisk wet ingredients until frothy. Fold in dry ingredients, being careful not to overmix, to form a stiff dough.
3. In a heavy-bottomed pan or in a deep fryer, heat oil to 375 F.
4. Roll tablespoons of dough into smooth balls (the shape of a doughnut hole).
5. Drop dough balls into hot oil several at a time and fry for 3 minutes or until golden brown.
6. Drain zeppole on a cooling rack or absorbent cloth or paper towels and dust generously with powdered sugar.
