On Saturday I made Jim this wonderful Chocolate Mousse Cake Pie that I saw on The Chew – the recipe is here. I’m not a huge fan of chocolate but this was fantastic – the chewy flourless chocolate cake, the crunchy Oreo crust and the soft mousse – perfect. I have some ideas to mix it up a little next time.
My husband really loves doughnuts. Don’t get all huffy Colorado people but your doughnuts suck (as do your bagels). Lamar’s in Highlands Ranch is okay but it’s a little hike and expensive and Lara’s down the road is okay but you have to get there before the rooster crows and they only make a limited amount – and then they mock you by putting up a sad frowny face sign on the door at 8:00 a.m. “sorry we are out of our delicious donuts”..well make more!!
For dinner on Father’s Day, I was making marinated skirt steak, grilled corn and homemade curly fries with my new gadget — I really recommend this baby for potatoes – it does the job. I see it is out of stock – probably because Nancy Fuller recommended it on her show Farmhouse Rules – but more likely because I posted about it in Cookbook Junkies – and we know how popular I am. Ha!
Back to doughnuts or the like – I had some fresh oil heating for the fries and had some ricotta left over from a lasagna so I mixed up some zeppole (my need for something doughnut like). I found this recipe a long time ago – scaled it down and added either lemon or orange zest — they are really light and airy – not heavy like the ones you sometimes get at festivals and fairs.
Citrus Ricotta Zeppole
8 ounces ricotta cheese
1 cup flour
2 eggs
1 tablespoons baking powder
¼ cup sugar
¼ teaspoon salt
1 tsp vanilla
½ to 1 teaspoon of orange zest or lemon zest
6 cups oil for frying
Cream ricotta with a stand/hand mixer (I used a whisk). Add vanilla. Add eggs one at a time, and combine well after adding each egg.
Sift together flour, sugar, baking powder and salt.
Combine dry ingredients to wet ingredients in thirds, mixing well each time until combined (do not over mix). (I throw it all together and don’t overmix). I’m not a rule follower.
Let batter stand for 30 minutes at room temperature.
Pour approximately 6 cups frying oil into a deep pan. Heat up frying oil in a deep pan to about 350 degrees.
When oil reaches 350, put in scoop fulls of the mixture (I use a 1 tablespoon scoop or slightly bigger) — we like them light and airy and if you put too much batter in they get crispy on outside and don’t finish cooking on inside. You may flip them over while frying or turn to cook both sides. I find the smaller ones take about a minute or so on each side.
Drain on paper towel. Shake or roll in powdered sugar, cinnamon sugar or eat plain. Sometimes I like to inject them with lemon curd or strawberry jam – or any other appropriate filling. But they are perfect plain (with powdered sugar of course).
You can double this recipe – this amount is perfect for 3 or 4 people. Makes about 20 small zeppole.
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