ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Zeppole (Italian Fried Cookie)

Misc.
Zeppole

1/2 cup butter
6 tablespoons sugar
4 eggs
2 tablespoons vegetable oil
4 tablespoons brandy
1/2 teaspoon salt
1 tablespoon grated lemon peel
1 1/2 cups flour
vetable shortening for deep frying
confectioners sugar

Cream the butter and sugar together in a medium bowl. Mix in the eggs, oil, brandy, salt, lemon peel, and flour. Heat the shortening in a skillet, and drop teaspoons of the batter into it. Fry several zeppole at a time over medium heat until they get puffy and golden. Drain on paper towels. Serve hot, sprinkle with confectioners sugar.


MsgID: 211335
Shared by: Blanca DiPietro
In reply to:
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hip Steak defined
  • Here is what Cook's Illustrated has to say: "Several steaks are cut from the sirloin, or hip, section; moving from the front to the rear of the steer, they are pin- or hip-bone steak, flat-bone steak, round-bone steak, ...
  • Pinto and Spinach Soup
  • PINTO AND SPINACH SOUP 1 1/2 cups dry pinto beans 4 cups water 2 medium onions, chopped 2 stalks celery, chopped 2 tbsp balsamic vinegar 1 1/2 tsp Italian seasoning 1 tsp sea salt 1 tbsp soy sauce 8 oz fresh spinach ...
  • Tuscan Bread
  • Hello Don, I think I have your answer. This recipe comes from the Ciao Italia cookbook by Mary Ann Esposito, who had her own cooking show for quite awhile. Like you, I was really tired of all those boring bread recipes, ...
  • Chicken Salad (using mayonnaise and sour cream)
  • CHICKEN SALAD 2 cups cooked and cubed chicken breast meat Salt and pepper, to taste 1/2 cup chopped pecans (optional) 2 stalks celery, chopped 1/2 teaspoon dried tarragon 1/2 cup reduced-fat mayonnaise 1/2 cup reduced...
  • Chilean Sandwich Cookies (Chilenitos)
  • CHILEAN SANDWICH COOKIES (CHILENITOS) Source: Daisy Cooks; Latin Flavors that will Rock your World, by Daisy Martinez, page 265 makes about 16 sandwich cookies 2 1/2 cups all purpose flour or as needed 2 1/2 cups cor...
  • Joy Philbin's Easy Cobbler (repost)
  • Joy Philbin's Peach Cobbler MSG ID: 0038812 IN REPLY TO: I have heard wonderful comments about Joy Philbin's peach cobbler and found two comments at...
ADVERTISEMENT
  • Crispy Chicken (using French fried onion rings)
  • CRISPY CHICKEN 1/2 cup butter or margarine, melted 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1/2 teaspoon garlic salt 1/4 teaspoon pepper 4 boneless skinless chicken breast halves 1 (6 oz) can ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Zeppole (Italian Fried Cookie)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!