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Saturday

Gluten Free Zeppole!


This first recipe is perfect for Festival of San Giuseppe March 19th! Cut in half, fill with crema pasticcera, sprinkle with powdered sugar and, walah! traditional feast day dessert.


It is also easy to turn a zeppole into a jelly filled beignet for Mardis Gras -- fill a zip top bag with jelly then snip a small end off and press into the zeppole & squeeze gently and fill.


ZEPPOLE/DONUT/DOUGHNUT?BEIGNET


1 T sugar
1 cup of H2O
1/2 cup butter
(change to vegetable shortening or try with margarine to be dairy free)
1/2 t kosher salt
1/2 cup potato starch
1/2 cup sorghum flour
4 eggs
vegetable oil for frying
powdered sugar for dusting
or coating in my case :)


Boil water, butter, salt, and sugar in sauce pan -- whisking frequently. Whisk potato starch and sorghum flour in a separate bowl. Remove from heat and add flour mix all at once mixing with a wooden spoon. Transfer to a larger bowl and with an electric mixer beat until it crumbles to the size of peas. Add eggs one at a time until the dough is smooth. Place plastic wrap on the dough in the bowl and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 7-15 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then drop into a bag with powdered sugar, shake, and serve, (or*)


ZEPPOLE TWO


This recipe is sweeter and can stand on its own or with cinnamon sugar (or go even sweeter and add the powdered sugar too!)


1 cup plus 4 teaspoons of sorghum flour
3/4 cup potato starch
1 T + 1 t baking powder
1/4 t kosher salt
2 T sugar
2 eggs
2 cups ricotta (whole milk)
1 cup milk (any kind)
1 t lemon zest (this is actually necessary for the chemical process in the recipe, its not for flavor)
vegetable oil for frying

In a small bowl whisk the potato starch, sorghum flour, baking powder, and salt. In a larger bowl whisk the eggs and sugar. Add the ricotta cheese and whisk until incorporated well. Add the milk and lemon zest. Whisk in the flour. Cover tightly with plastic wrap and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 5-10 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then top and serve.

8 comments:

Anonymous said...

That Zeppole looks like a wonderful treat. Does it taste like a donut hole

Nicole -- Benevolent Baker said...

Zeppole are much lighter than donut holes but just as flavorful.

melissa said...

Found this just in time for a gf St. Joseph's day treat for my little celiacs. The non-celiacs loved them, too! Thanks!

Nicole -- Benevolent Baker said...

Melissa I am so glad you found them and your 'lil one liked them!

Sue said...

These were great!! I have left over batter, can I freeze it for later use?

Nicole -- Benevolent Baker said...

Glad you liked them! Sue, which one did you use -- with or without ricotta? I haven't tried freezing the batter, but it lasts in the fridge for several days. if I were to freeze it I would make sure to thaw it completely in the fridge.

Sue said...

I used the one with ricotta. Thank you so much for your help and your wonderful recipes.

Nicole -- Benevolent Baker said...

mangiare e buon divertimento!