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1
Dissolve the 3 packets of yeast in 2 cups of warm water.
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2
Let the mixture sit for a few minutes.
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3
Place flour and salt in large deep bowl.
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4
Add yeast mixture.
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5
The best way to mix this recipe is with your hands.
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6
Gradually add water while mixing until it resembles a loose doughy consistency, not too thick and not too watery.
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7
You may not have to use all the water.
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8
Make sure all the flour is combined.
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9
Transfer dough to a larger bowl.
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10
Cover with 2 medium size towels and put the bowl in a warm place for 2 hours to rest.
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11
After 2 hours, you will see that the dough has tripled in size and is ready for frying.
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12
Place 2 quarts of oil in deep pot (4 or 6 quart size).
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13
Heat oil until very hot.
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14
(Grandma did not use a thermometer.
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15
She knew the oil was ready by dropping a small amount of dough into the pot).
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16
You can use a large serving spoon, but we still use our hands, drop golf-ball size piece of dough into hot oil.
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17
Fry 1 side for a minute until golden brown.
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18
Turn over and fry for another minute.
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19
Drain in a large colander (Italians call it the scolapasta).
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20
Transfer drained zeppoli to large platter and cover loosely with foil to keep warm.
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21
When half the dough is used, combine the raisins with the remaining dough.
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22
Repeat the frying process until all the dough is used.
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23
Place the warm zeppolis on large serving platter.
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24
Serve with powered sugar.
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25
Note: A viewer, who may not be a professional cook, provided this recipe.
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26
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
