Yeasted Italian Zeppole with Lemon and Vanilla - NBC Connecticut

Yeasted Italian Zeppole with Lemon and Vanilla

Makes about 24 Small Fritters

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    NEWSLETTERS

    Yeasted Italian Zeppole with Lemon and Vanilla

    Warm Water (110ºf) 1 Cup
    Rapid Rise Yeast 1 Packet (or substitute 2 ¼ tsp of instant or bread machine yeast)
    All Purpose Flour 1 ¼ Cups
    Salt ½ tsp.
    Lemon Zest From 1 Lemon
    Vanilla Extract 1 tsp.
    Vegetable or Canola Oil As Needed for Frying
    Powdered Sugar As Needed for Garnish

    Place the warm water in a large bowl. Sprinkle over the yeast packet and whisk to dissolve.

    Sift together the flour and salt. Add all at once to the water mixture and stir until smooth.
    Stir in the lemon zest and vanilla extract.
    Cover and let rise in a warm place for about an hour or until puffy and risen.

    Heat oil in a wide saucepan less than halfway full until about 350ºf.
    Carefully drop the batter a tablespoon at a time into the oil.
    Only cook about 8 at a time to allow for expansion. Carefully stir and flip over as needed.
    Drain and serve immediately with a dusting of powdered sugar.
    Repeat with the remaining batter.

    Lincoln Culinary Institute’s Website: www.lincolnculinary.com