Sourdough zeppoles from Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading (page 155) by Emilie Raffa

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on February 12, 2024

    These are delicious and my whole family just loved them! I made a variation of her recommended variation in which I substituted the vanilla extract for some Fiori di Sicilia extract (mine is from King Arthur). She recommends using one drop, but I didn't detect the extract, so I used four drops. I also added the zest of half an orange. In the final product I couldn't really detect the extract, so next time I will either add more, or I will keep the vanilla extract and also add the zest of an entire orange, and perhaps even add a little bit of orange oil. These would be a great starting point for many different flavor variations. I will definitely make these again! A quick note about the recipe in my book...it calls for 1 cup of ricotta but the gram measurement says 125 g. One cup of ricotta weighs 250 g so that is what I used. I'm not sure what the texture of a zeppole should be, but these were very nice with this ratio of ingredients.

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