KENILWORTH, NJ - Welcome to Cooking in Kenilworth. Each week TAPintoKenilworth will showcase a new recipe. This week is Zeppole.
During quarantine, my daughter asked me to teach her how to make Zeppole. We have made both the sweet powdered sugar variety that you get at street fairs and salty ones filled with prosciutto and mozzarella, or salami and provolone.
Submitted By: Alessandra Bonacchi
Water (lukewarm) 200ml
1 tsp. Dry yeast
1 tsp. Sugar
Flour 250 gram
* combine, water, yeast, sugar, and half the flour in the mixer for a couple of minutes then add in the rest of the flour. Finish mixing and let rest for 2 hours
*add a pinch of salt and remix
*let sit 1/2 hour
Heat oil and fry spoonfuls
Add powder sugar and enjoy!
For the Salty Zeppole:
Cut up your choice of filling into small pieces
Salami and Provolone
Ham and Mozzarella
When the dough is ready take a spoonful and flatten it a bit on a floured cutting board. Add the filling of your choice and close up the dough.
Heat oil and fry ...add sea salt and enjoy!
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