Say Cheese

One of the challenges of teaching cooking classes is coming up with new menus. The menus need to have a theme, offer interesting recipes that aren’t too unusual (for example, a romantic menu for two including sautéed eel as an appetizer probably won’t appeal to many people in Knoxville — whatever eel’s reputation as an aphrodisiac), be doable in two hours, and use ingredients within the class budget.

One of my menu tricks is a meal featuring some ingredient from appetizer to dessert. Along those lines, I’m teaching a class named “Cheese: From Start to Finish” in a few weeks. Fricos (parmesan crisps)

were an obvious starter. I thought a bowl of cheddar chowder would be nice, and I have a quiche recipe featuring Cheshire cheese that’s really extraordinary, but what for dessert? Casting about I found a recipe for Zeppole.

Zeppoles are an Italian fritter made with ricotta cheese. They sounded delicious and so today I made a test batch. I found a recipe at All Recipes, but I had to tweak it a bit — because I have to tweak everything a bit. In this case, I upped the sugar content in the fritter itself and added some nutmeg. I also simplified the directions.

    Print This!    

Zeppole
2 qt vegetable oil for frying
1 c all-purpose flour
2 tsp baking powder
1 pinch salt
1 1/2 tbsp granulated sugar
2 ea eggs
1 c ricotta cheese
1/4 tsp vanilla extract
1/8 tsp nutmeg
1/4 c powdered sugar for dusting

Heat oil in a deep-fryer to 375F.

In a medium bowl, whisk together the flour, baking powder, salt, sugar, and nutmeg. In a small bowl thoroughly mix the eggs, ricotta cheese, and vanilla. Gently stir the egg mixture into the flour mixture until a sticky, fairly thick, batter forms.

Drop by tablespoons into the hot oil a few at a time. Fry until golden brown, about 3 or 4 minutes — the Zeppole will turn over by themselves. Drain paper towels and dust with confectioners’ sugar. Serve warm.

The fritters are only slighty sweet, with a wonderfully moist, light texture.

Technorati: Food | recipe | dessert | zeppole | italian | fritter | ricotta

6 Responses to “Zeppole”