Sunday, November 17, 2013

The Hill Zeppoles

I grew up in St. Louis, Missouri by the Hill.  It is an Italian Community that probably has some of the best Italian food around.  I have been living in New York for some 30 + years and we have some mighty fine restaurants in Manhattan, but The Hill will always be my fave!

However, my Momma has been making these Zeppoles since I was a kid and she got this recipe from a Italian customer of hers.  My Momma had a beauty salon for some 20 plus years and many of her amazing recipes were past down from those lovely ladies from the shop. 

3 cups all-purpose flour
pinch salt
2 1/2 teaspoons instant yeast
1 cup warm water, plus 1 Tablespoon sugar
3 eggs(beaten at room temperature)
6 cups vegetable oil, for frying
powdered sugar, for dusting

Raspberry Jelly for Filling

In a large bowl Mix the flour and salt with a whisk.

In a bowl add warm water plus 1 Tablespoon sugar and yeast and mix well with a spoon.  Set aside on top of a warm oven to rest for about 5 minutes.  When bubbles form yeast has been activated and ready to use.

Pour yeast mixture, beaten eggs to flour mixture and mix with a wooden spoon.

When the batter is mixed well, then set the bowl on top of your stove and cover with clear wrap.

After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.

In a saucepan, heat the oil to medium heat.

I use a medium size spring loaded ice cream scoop.   Experiment with the first batch to make sure the oil is not too hot.

Remove when golden brown and place on paper bags to absorb the oil.

Place warm Zeppoles in a paper bag with powdered sugar and shake.

You want them full covered with the powdered sugar.  Fill with jelly if desired.

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