I wanted to do something fun today when the kids got home from school. And how fun would it be making Zeppole (zə pō′lā) which are a deep-fried pastry somewhat like doughnut holes. And taste just as divine.
The Zepploe came out nicely crisp and light and fluffier than expected. So win, win!
Gluten Free Zepploe (Italian Doughnuts)
- 1 cup water
- 1 stick (½ cup) butter
- 3 Tablespoons sugar
- ¼ teaspoon salt
- 1¾ cup gluten free flour
- ½ tablespoon xanthan gum
- 4 eggs
- oil, for frying
- powdered sugar or a cinnamon-sugar, to dust the zeppole
- In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter is completely melted.
- Place the melted butter mix into the bowl of a standing mixer with flour and xanthan gum. Mix with a paddle attachment, until you don’t see any more steaming rising up from the bowl.
- Add the eggs, one at a time, until they are fully incorporated.
- Heat up your oil in a deep fryer to 375 degrees Fahrenheit.
- Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 3-5 minutes.
- Take them out of the oil using a slotted spoon and drain on paper towels.
- Toss with cinnamon-sugar or sprinkle with powdered sugar.
Arrange on a platter and serve immediately.
Adapted from: Giada De Laurentiis