Wednesday, July 22, 2009

Zeppoles Our Way

Well here is another one of Jr. Chef's favorite treats and I cannot lie. I have to say I kinda love them too. But I tell you right now that if these little balls of deliciousness did not make it onto the blog Jr. Chef was going to take over. I mean how could I not put these on here already? What was I thinking when it took me so long to post these? These are the questions I was being asked this morning. Of course everyone loves Jr. Chef and heck who wouldn't want to know what his faves are lol. I tell you! Give them a little bit of space and they will take over the world! But what can I say! I can't complain I have told him we are doing this together and I meant it. But then again I should make him do some actual blogging and then he would so it is not so easy. That there is a lot of work put into it. So here is how Jr. Chef and I make Zeppoles. It has been made this way my whole life from my mom and they have stayed very popular through the bloodline. The only thing I had to do was make sure I measured so that I would be able to share with the rest of extended blogging family. If you haven't already heard I was already reprimanded for not showing measurements. So I am trying my best as I had stated before.

Items Needed:
1 Egg
15oz. jar of Ricotta Cheese
1 1/2 cup of all purpose flour
1 1/4 cup of milk
Vegetable oil
Powdered Sugar

You want to take the egg and half of the Ricotta and mix in a bowl (If you want to use all of the Ricotta then doublet he recipe)
You then want to add the milk and the flour

You should come up with the consistency of pancake batter

While you are preparing your batter you want to fill a pot of oil. Enough oil to basically deep fry.

When the oil is nice and hot take a tablespoon and scoop some batter

Drop the batter into the oil

It will form sort of into a ball. The batter should then float to the top and when ready to cook on the other side it will flip over.

After completely brown pull out and continue. Depending on your pot size you can cook from 5-10 at a time.

You want to make sure you are safe and quick so that they do not burn. After they are ready you will let them drain on paper towel. After they have drained you will then sift powdered sugar on top of the Zeppoles.

If you have left over batter you can refrigerate. Please note you may want to let it eat up a little when you make the next time. When the batter is refrigerated and used immediately. The batter is thicker and will give you a hard time to cook.


  1. They look so good and sound so easy to make. Thanks for sharing.

  2. Hey Larry,
    Thanks for passing by. Yes they are very easy. They are also so worth it! Let me know if you make them and how they came out

  3. They look great! Glad Jr. Chef loves them!

  4. Karine,
    Thanks for passing by. Oh boy! Does he love them!

  5. I my goodness I cannot WAIT to make these!! Junior Chef I am your biggest fan, your a guy who knows his food!!! thanks to your Baking Momma for these food adventures you two document!

  6. ok by the way...YAY I just posted a comment for the first time!!

  7. Love zeppoles. I ate them all the time when I lived in NYC. They give them to you in a white paper bag and you can see a bit of the grease soaking into the bottom. Thanks for sharing!

  8. Hey Ingrid,
    Yes I am from NY also and yes girl that is the way they did it. You just brought me back to my childhood lol thanks

  9. Wow! I'm not a fan of fried foods, but I KNOW my hubby would LOVE this...thanks for sharing!


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