Zeppoli are small pieces of fried dough. They can be made plain, dusted with powdered sugar or filled. Fillings can consist
any of the following:
Sun dried tomatoes and Basil ,Anchovies, Salami, Prosciutto, Provolone, Hot peppers, Sweet Italian Sausage, Whatever
Christmas is a good time to try all of the above. Eating one will be like opening a present. Forrest Gump had something to
this in reference to chocolates.
Zeppoli with Sun-dried tomatoes and Basil 1 lb bread dough. (If frozen, defrosted) 8 Sun-dried tomatoes
halves, packed in oil,
drained and coarsely chopped. 2 tablespoons chopped fresh basil or 2 teaspoons dried. 2 1/2 quarts vegetable
oil, for deep-frying.
1. On a lightly floured board, flatten dough to a small disk about diameter of your hand. Lay filling (chopped
tomatoes and basil) on disk
and fold dough over, kneading with your right hand and folding over with left. Knead and fold 10 to 12
times. Let dough rest about
20 minutes, covered with a kitchen towel.
2. On a work surface dusted with flour, roll dough into a rectangle
about 1/2 inch thick. Cut dough into 3 x 2 inch rectangles.
(Should have about 10) 3. In a large saucepan or deep-fat fryer, heat vegetable
oil to 350 deg on a deep-fat thermometer. Fry dough
a few pieces at a time without crowding, turning once, until golden brown, and
2 to 3 minutes. Drain on paper towels. Serve hot.