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Thursday, 1 January 2009

Deep Fryer Italian Zeppole

Deep Fryer Italian Zeppole
2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar
Sift flour and salt together in a bowl and set aside. Combine
water and wine in a saucepan over medium high heat. Do not boil.
When bubbles appear on the bottom of the pan, add flour mixture
all at once. Stir constantly with a wooden spoon until dough
comes together into a ball. Transfer to a lightly oiled work
surface. Pound with a rolling pin about 10 minutes, until smooth.
Roll dough into strips about 1/2 inch around. Cut into 8 inch
lengths and pinch ends together to make rings. Heat oil in an
electric deep fryer to 375°F. Without overcrowding, deep fry 2-3
pieces at a time 3-4 minutes until golden, pricking each one with
a skewer as it fries. Drain on absorbent paper. Combine cinnamon
and sugar in a bowl. Dip zeppole in sugar mixture while still


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