Grandma Nancy's Zeppoli
Source of Recipe
From the Food TV Network
List of Ingredients
Makes 50 pieces
3 packets active dry yeast
1 quart plus 2 cups warm water, divided
2 1/2 pounds all-purpose flour
2 teaspoons salt
2 quarts canola oil
1 1/2 cups raisins, optional
1 cup confectioners' sugar
Recipe
Dissolve yeast in 2 cups of warm water. Let the mixture sit for a few minutes.
Place flour and salt in large deep bowl. Add yeast mixture. Mix with your hands, gradually adding water, until the batter has a loose doughy consistency, and all the flour is combined.
Transfer dough to a large
bowl. Cover with dish towel and put bowl in a warm place for 2 hours to rest.
Place 2 quarts of oil in deep, 4- to 6-quart, pot. Heat oil until very hot. Pinch off golf-ball size pieces of dough and drop into the hot oil. Fry each side for 1 minute, until golden brown. Drain.
Transfer drained zeppoli to large platter and cover loosely with foil to keep warm. When half the dough is used, combine the raisins with the remaining dough. Repeat the frying process until all the dough is used.
Place confectioners' sugar in a large resealable plastic bag. Drop 4 or 5 zeppoli in the bag at a time and shake until coated with sugar. Serve warm.
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