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Archive for March, 2011

Zeppole di San Giuseppe

Saturday, March 19th, 2011

For some reason, I’ve been frying lately. French fries. Battered fish. (It was just St. Patrick’s Day. Fish and chips seemed right.) But I also fried halved Brussels sprouts and tossed them in a sherry-balsamic reduction sauce flavored with sliced garlic and enriched with coconut butter. Yes, coconut butter. It was completely delicious. Last week, Fat Tuesday was also a great excuse to eat donuts. What’s with all the fat? It’s like March is National Fat Month. I’m not complaining. I fried again this morning. For breakfast, I made Zeppole di San Giuseppe, traditional Italian, crisp-on-the-outside, tender-on-the-inside fritters. The recipe is from my friend Nick Malgieri, a pastry guru who included these fritters in a story he wrote for Saveur’s March issue. Pick up an issue and try them. I’m not Catholic, but if the food is this good in heaven, I might convert.

The zeppole dough is piped onto parchment

The zeppole dough is piped onto parchment

You flip the dough and parchment into hot oil then peel off the paper and fry until golden brown

You flip the dough and parchment into hot oil then peel off the paper and fry until golden brown

Dust them in cinnamon sugar and they're irresistible. Even moreso with a sweetened ricotta filling.

Dust them in cinnamon sugar and they're irresistible. Even moreso with a sweetened ricotta filling.


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