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| Not very long ago, many rural homes in southern Italy didn't have stoves with ovens, so it was impossible to bake. For most special occasions, families enjoyed fried treats. Today even homes in remote areas have ovens, but the fried pastry tradition remains. |
| Recipes |
| Cinnamon Zeppole |
| Carnival Fritters |
| Cinnamon Zeppole (makes 6 dozen) |
| 2 cups sugar |
| 2 tsp. cinnamon |
| 3/4 cup water |
| 6 TB. unsalted butter |
| 1/2 tsp. salt |
| 3/4 cup flour |
| 3 eggs |
| Vegetable oil for deep frying |
| Mix cinnamon and sugar in a bowl. Set aside. |
| Combine water, butter, and salt in a saucepan. |
| Stir over medium heat until butter melts. |
| Bring to a boil |
| Add flour and stir to blend. |
| Cook over medium heat, stirring constantly, until dough forms a ball, about 1 minute. |
| Remove from heat. |
| Add eggs, one at a time, blending well after each addition. |
| When complete, dough should be glossy and smooth. |
| Heat oil in a deep saucepan or deep fryer. |
| Carefully drop mounded tablespoons of dough into the oil and cook until golden brown, about 1-2 minutes. |
| Only fry a few at a time or as many as your pan will hold without crowding. |
| Use a slotted spoon to remove the zeppole from the oil and place on paper towels to drain. |
| Immediately roll zeppole in cinnamon-sugar mixture. |
| Serve warm. |
| 1 cup flour |
| 2 TB. sugar |
| 1/2 tsp. salt |
| 2 TB. unsalted butter, room temperature |
| 1 egg |
| 2 TB. grappa |
| Vegetable oil for deep frying |
| Confectioners sugar for dusting |
| In a small bowl, combine the flour, sugar, and salt. |
| In a large bowl, combine the butter, egg, and grappa. |
| Add the dry ingredients and stir until the dough is tiff. |
| Transfer to a lightly floured surface and knead until smooth, about 1 minute. |
| Cover and let rest for 30 minutes. |
| Divide the dough in half. |
| Roll out each half as thinly as possible. |
| With a pastry cutter, cut into 4" x 1-1/2" strips. |
| In a deep fryer or saucepan, heat oil to 350 degrees F. |
| Working in batches, add the strips to the oil and fry until puffed and golden, 1-2 minutes. |
| Using a slotted spoon, transfer to paper towels to drain. |
| When completely cool, dust with confectioner sugar. |
| Best when served immediately, but they can be stored at room temperature for a few days. |
| Carnival Fritters |
| FRIED DESSERTS |
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