Couple of days back I watched everyday Italian in food network, where Giada made an Italian sweet calling it as Zeppole (Italian Donuts) !...hummm sounds interesting. But when you compare Giada's recipe with the dessert- Sicilian Sfinci ,You would agree to name it Sfinci rather Zeppole. Sfinci are a regional sweet, originated in south of Italy and typically served during 19th of march .
I could able to make one today. Not that bad at all, it turned out well, I just followed Giada's recipe with slight alteration in the propotion, which is very simple to follow.
While searching net, I also found Rowena's blog which has good chunk of info about Zeppole:http://rubbahslippahsinitaly.blogspot.com/2008/03/making-zeppole-interview-with-bakery.html
Refer the pics for Sfinci: http://www.comune.marsala.tp.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/4413
Few Important tips:
Make sure the oil is at right temp, this recipe calls for 375F. Else they wont cook well or it will get burnt, takes about 4-5 mins to get the golden brown color.
Ingredients:
Sugar - 3 tablespoons
Butter room temp - 1/2 stick
Salt - 1/4 tsp
Water - 1/2
All-purpose flour - 1/2 cup (self raising)
Large eggs - 2
Oil for frying
Method:
Mix Sugar, water and butter in a medium pan and heat till it boils.
Take off the pan from heat and add the flour mix well and keep in the heat again stir for 2-3 mins until it forms a ball.
By Using electric mixer add in the egg 1 after the other, incorporating the egg completely before going for the second. It comes to the consistency shown below.
Sugar - 3 tablespoons
Butter room temp - 1/2 stick
Salt - 1/4 tsp
Water - 1/2
All-purpose flour - 1/2 cup (self raising)
Large eggs - 2
Oil for frying
Method:
Mix Sugar, water and butter in a medium pan and heat till it boils.
Take off the pan from heat and add the flour mix well and keep in the heat again stir for 2-3 mins until it forms a ball.
By Using electric mixer add in the egg 1 after the other, incorporating the egg completely before going for the second. It comes to the consistency shown below.
Heat the oil to 375F and drop a spoon of dough, let it fry till it turns golden brown.
Once done, remove from heat and drizzle it with some sugar and serve immediately.
Wednesday, February 18, 2009 |
Category: |
4
Foodies Review
Comments (4)
Great looking Zeppole... Let see how it tastes ;)
Ann, the first thing I thought of when I saw the pic were sicilian sfinci! Now, I believe Giada is from Rome(?) so it goes to show the yummy variety in which this particular treat signifies the traditional foodstuff for San Giuseppe/Father's Day. I could have one of those right now...but since you just reminded me of Sicily, I'm gonna go link-happy and leave a few:
Comune di Marsala
a BIG pot of sfinci (image)
sfinci from Eolian islands
italian cooking forum
Thanks Rowena, for the great links. I bet Giada swaped the recipe!!
I read abt the diff between these two..huh, looks like calling it as sfinci make more sense :)
Happy Cooking!
An'
These look incredible and very, very tempting.