Pumpkin Zeppole, aÌ You, Aucan at Do It

Pumpkin Zeppole, aÌ You, Aucan at Do It -

It may seem strange, but the only way to mess this pumpkin zeppole, is using a new pumpkin. Like almost all other desserts pumpkin, I think that the use of pure pumpkin preserves will give you the best results. This really is the trick for Halloween this treatment.

If you take a pumpkin, roast and spoon flesh, it can look like the canned stuff, but you, Äôll be surprised how little sweetness and flavor it has. It sounds like a great way to go, but in reality it is not. And what about the Äúsugar pumpkins ;, Âu that small pumpkin variety cultivated specifically for cooking? They are certainly better, but still, it, AOS been my experience that these same gift, AOT also concentrated flavor.

Like all things cooking, people vehemently disagree with me, and request they can achieve results that are just as good with fresh ingredients, but still, that, AOS much working for something That basically the same AOS. Ultimately, you decide Äôll.

Moreover, the pumpkin if you can not get canned, roasted butternut squash (as we did for this soup) work fine !

A big thank you to my old friend, Jennifer Perillo, this recipe was adapted from one of his. I, AOM not above stealing a total stranger recipe, but it, AOS nice knowing the basics of a recipe came from someone who really knows what They Aore do. I hope you give these a try soon. Have fun!

Ingredients for about 24-30 depending on size:

flour 1 1/2 cups all-purpose

powder 1 1/2 teaspoons baking

1/2 teaspoon of salt

1/2 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

1 cup (8 ounces) of fresh ricotta cheese, well -drained

1/2 cup plus 2 tablespoons pumpkin puree (or roasted squash butternut)

1/4 cup white sugar

2 large eggs

1 teaspoon vanilla extract

canola oil for frying