Zeppole Di Veneto

Laura Sharrad

Ingredients:

  • 150g raisins
  • 100ml grappa
  • 400g plain flour
  • 10g yeast
  • 115g sugar
  • 2 eggs
  • 150ml milk
  • 30g toasted pine nuts
  • Zest 1 orange
  • Zest 1 lemon
  • 50g chopped candied fruit
  • Canola oil, for frying

Method:

  1. Soak the raisins in grappa and let them plump up for 5  minutes, then drain well and set aside.
  2. In a large bowl, combine the flour, yeast, sugar and salt. Add the eggs and lukewarm milk and work them into the dry ingredients. Next stir in the raisins, pine nuts, grated lemon zest and candied citrus peel.
  3. Knead the dough until it looks even, elastic and smooth (add a little more milk if it appears too dry; it should be fairly sticky). Cover with a clean tea towel and leave to rise in a dry, warm place for about 2 hours, or until it has doubled in volume and the surface is full of tiny bubbles.
  4. Fill two-thirds of a medium, high-sided frying pan with canola oil. Place it over a medium heat and wait until it reaches a temperature of 180°C.  Using 2 tablespoons, grab a spoonful of dough and slide it into the hot oil. Fry 6–7 frìtole at a time, turning with a slotted spoon, until dark brown on all sides. Drain with the slotted spoon and transfer to a large plate covered with kitchen paper.
  5. Leave the frìtole to cool slightly before rolling them in plenty of granulated sugar. Enjoy them warm or within 12 hours of frying.

Our friends at Wine Selectors suggest pairing this dish with an Off Dry Riesling.

Similar Recipes

Pumpkin Tom Yum Curry and Bubur Cha Cha

Pumpkin Tom Yum Curry and Bubur Cha Cha

Ingredients: Serves: 2 Ingredients: 2x Wedges of Pumpkin (skin on) 1x can of coconut milk 30ml Soy Sauce (to taste) 1 tbsp of Tom Yum Paste 1 chilli, finely sliced 1 punch of Thai basil 1 tbsp fried shallots Bubur Cha Cha: Kara coconut cream 2litres Pandan leaves 6pcs...

Yuzu and Miso Tart

Yuzu and Miso Tart

Ingredients: Filling: 200ml Yuzu Juice 250g Caster Sugar 400ml Double Cream 5 Free Range eggs 25g Shiro Miso White Premium Sweet Pastry Case: 200g Unsalted Butter Zest of a lemon 150g Icing Sugar 450g Flour, Plain 5 Whole Eggs Method: Filling: Bring the cream and...

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Ingredients: Serves: 4 400g Dulce de leche 2 egg yolks 2 whole eggs 50g Flour 0000 20g Unsalted butter 4 Lady finger bananas 50 g brown sugar 50 g golden syrup Cocoa powder Coconut ice cream (store bought) Method: Preheat the oven to 180C Place the dulce the leche...

Gaytime Cookies

Gaytime Cookies

Ingredients: Makes: 12 2/3 cup plain flour 1/3 cup self raising flour 1/3 cup raw caster sugar 1/3 cup brown sugar 1/3 cup malted milk drink powder 75g unsalted butter, melted and cooled 1 egg 200g dark chocolate, melted Vanilla bean ice cream and sea salt flakes to...

Lemon and Ricotta Tart

Lemon and Ricotta Tart

Ingredients: Serves: 8 2 sheets shortcrust pastry ½ cup medjool dates 2 free range eggs ½ cup caster sugar 2-3 tsp lemon zest 250gm fresh ricotta ½ cup thickened cream 2 tbsp plain flour 1 tbsp icing sugar Method: Remove pastry and allow to thaw slightly before...

Raw Caramel Slice

Raw Caramel Slice

Ingredients: Base: 2 cups cashews 10 pitted dates 1 cup coconut 4 tbsp liquid coconut oil Pinch of salt 1 tsp raw cocoa powder Caramel: 1 cup almond butter 10 pitted dates 1/4 tsp cinnamon 1/2 tsp vanilla paste 3/4 cup coconut oil 1 tsp salt flakes Chocolate Topping:...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!