Sicilian Zeppole With Ricotta |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Now you no longer have to wait to attend the Italian street festivals. These are delish. Recipe given to me by one of my students. :) Ingredients:
1 1/4 lb. presto flour |
1 1/2 lb. ricotta |
4 eggs |
1/2 cup sugar |
1 tsp. vanilla extract |
cinnamon and sugar mixture (enough to coat after frying) |
small pot filled 1/2 way with vegetable oil |
Directions:
1. Beat 4 eggs
2. Add the ricotta
3. Add the sugar and vanilla extract. Mix well.
4. Add the flour and mix well. In case batter is a little stiff add a small amount of milk and mix well.
5. Gently place batter in hot oil using tip of a metal spoon or ice cream scooper.
6. Roll freshly fried zeppole in cinnamon and sugar mixture.
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