Deep down inside, we all have a little Homer Simpson in us. "Hmmm...Donuts". Nuff' said, and here are two recipes to try when you've got that fried food craving.
Oil for frying
2 cups flour
½ cup sugar
1 tsp salt
3 tsp baking powder
2 ½ tsp cinnamon
2/3 cup milk
2 eggs, beaten
1 ½ cups diced apple (peeled)
3 cups confectioner’s sugar
1 ½ tsp vanilla
½ cup warm water
Fill deep fryer to fill line, or deep skillet halfway up, with oil; bring temperature up to 375F.
In a large bowl, sift together the flour, sugar, salt, baking powder and cinnamon. Add in milk and eggs; beat, on medium speed, till smooth; fold in diced apple.
Use 1/3 measuring cup to spoon up batter, and a rubber spatula to ease the batter into the oil. Depending on size of deep fryer, or deep skillet, 2-3 fritters can be made at a time.
While first batch is frying, in a small bowl, combine the sugar, vanilla and water to make the glaze; whisk until smooth and creamy.
When fritters are golden brown, drain on paper towels and let cool slightly; dip fritters into glaze and place on jelly roll pan lined with waxed or parchment paper.
Makes 6-8 fritters.
December 30, 2004
...but not to be outdone...
Zeppole; singular term is Zeppola and in the Southern dialects it is Zeppoli, are light, deep-fried dough balls about 2 inches in diameter. They originated in Italy to celebrate the Feast of Saint Joseph. Since it is typically in the season of Lent, these can be compared to the German, Fastnachts; a type of deep fried donut make with flour, sugar and a fat. If in New Orleans, the Beignet is the equivalent; all can be covered in powdered sugar, cinnamon, and, sometimes, filled with fruit or jam.
How to Make Zeppoli
2 cups all purpose flour
3 Tbsp sugar
¼ tsp baking powder
Powdered (confectioner’s) sugar
Pour oil to fill line in a deep fryer; bring temperature to 400F.
In medium bowl, mix together flour, eggs, sugar and baking powder until smooth. Using a teaspoon, drop batter into the hot oil; depending on size of fryer, about 3-4 at a time. To turn the zeppoli in the hot oil, use a wooden chopstick or kebob skewer. When the zeppoli floats to the top, and is golden brown all around, remove to paper towels to drain.
While hot, sprinkle with powdered sugar.
Makes about 2 dozen.
March 8, 1985
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