Crispy Autumn Zeppole
These delightful crispy zeppole, crafted by my lovely friend Liz Caputo, are a cherished autumn treat that will warm your heart and tickle your taste buds. Perfect for family gatherings, cozy evenings, or simply indulging your sweet tooth, these golden-fried snacks are light and airy, making them a wonderful complement to any fall or winter occasion. Sprinkle them with powdered sugar for a festive finish and watch your loved ones devour them!
4
Servings
N/A
Calories
4
Ingredients
Ingredients
Aunt Jemima self-rising flour
1 cup (measured)
Ginger ale
1 cup (chilled)
Oil
enough (for deep frying)
Confectioners sugar
to taste (for dusting)
Instructions
1
In a mixing bowl, combine the self-rising flour and chilled ginger ale. Stir gently until the mixture is smooth and well blended; avoid overmixing.
2
Heat enough oil in a deep pot or fryer to reach about 350°F (175°C). Make sure to have enough oil for the zeppole to float while frying.
3
Using a spoon or a cookie scoop, drop level tablespoons of the batter into the hot oil. Fry them in batches, being careful not to overcrowd the pot.
4
Cook the zeppole until they rise to the surface and turn a beautiful golden brown, roughly 3-5 minutes per batch.
5
Once they are golden brown, remove them from the oil with a slotted spoon and drain on paper towels to absorb excess oil.
6
While they are still warm, generously sprinkle with confectioners sugar before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Autumn Zeppole?
They are golden-fried snacks that are light and airy, perfect for fall and winter occasions.
Who created the recipe for Crispy Autumn Zeppole?
The recipe was crafted by Liz Caputo.
How many ingredients are needed for this recipe?
This recipe requires 4 main ingredients: self-rising flour, ginger ale, oil, and confectioners sugar.
What kind of flour is used in this recipe?
The recipe calls for 1 cup of Aunt Jemima self-rising flour.
What liquid is used to make the batter?
One cup of chilled ginger ale is mixed with the flour to create the batter.
Should the ginger ale be at room temperature?
No, the recipe specifically instructions to use chilled ginger ale.
How should the batter be mixed?
Stir the flour and ginger ale gently until smooth and well blended, but avoid overmixing.
What is the recommended oil temperature for frying?
The oil should reach approximately 350°F (175°C) before frying.
What tools can I use to drop the batter into the oil?
You can use a regular spoon or a cookie scoop to portion the batter.
What is the portion size for each zeppole?
The recipe recommends dropping level tablespoons of batter into the hot oil.
Is it okay to cook all the zeppole at once?
No, you should fry them in batches to avoid overcrowding the pot.
How do I know when the zeppole are done?
They are ready when they rise to the surface and turn a beautiful golden brown.
How long does it take to fry a batch of zeppole?
Each batch typically takes roughly 3 to 5 minutes.
How should I remove the zeppole from the oil?
Use a slotted spoon to carefully lift them out of the hot oil.
What is the best way to drain excess oil?
Place the fried zeppole on paper towels immediately after removing them from the fryer.
When should I add the sugar topping?
The confectioners sugar should be generously sprinkled over the zeppole while they are still warm.
What kind of sugar is used for the finish?
Confectioners sugar (also known as powdered sugar) is used for dusting.
What texture can I expect from these zeppole?
They are designed to be light and airy on the inside and crispy on the outside.
What occasions are these treats best for?
They are perfect for family gatherings, cozy evenings, or as a festive fall treat.
Can I serve these during the winter months?
Yes, they are described as a wonderful complement to any fall or winter occasion.
How many servings does this recipe provide?
This recipe is portioned for 4 servings.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a family-friendly snack.
In what food category does this recipe fall?
It is categorized under Lunch/Snacks and can also be served as a dessert.
How much oil is needed for this recipe?
You need enough oil to fill a deep pot or fryer so that the zeppole can float while frying.
Can these be considered comfort food?
Yes, comfort food is one of the official tags for this recipe.
What tags are associated with this dish?
Tags include fried dough, autumn treats, winter snacks, party snacks, and zeppole.
Is there a risk to overmixing the batter?
Yes, the instructions specifically state to avoid overmixing to ensure the best texture.
Does the recipe specify a brand for the flour?
Yes, it recommends using Aunt Jemima self-rising flour.
Are these served hot or cold?
They are best served warm, shortly after the sugar is applied.
Can I serve these at a party?
Absolutely, they are tagged as party snacks and are great for sharing.