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gluten-free fried zeppole

gluten-free fried zeppole

Inspired by Gluten-Free Artisan Bread in Five Minutes A Day

You will need one pound of Gluten-Free Brioche Dough for this recipe.

Servings 20 fried zeppole
Author Rosemary Stelmach

Ingredients

  • 16 ounces prepared Gluten-Free Brioche Dough (grapefruit-size portion)
  • rice flour, for dusting
  • neutral vegetable oil, for frying
  • granulated sugar, for dusting
  • Nutella, for serving (optional)

Instructions

  1. Dust the surface of the prepared Gluten-Free Brioche Dough with rice flour and pull off a 1-pound (grapefruit-size) piece. Dust the dough with more rice flour and quickly shape it into a ball.

  2. On a flat floured surface, press or roll out the ball to a 1/2-inch thick rectangle. As you roll out the dough, add rice flour as needed to prevent sticking.  Using a 2-inch round cookie cutter, cut the dough into round shapes.  Gather up the excess dough and roll it out once again until all is used.

  3. Meanwhile, fill the saucepan (or electric deep fryer) with at least 2 inches of oil.  Bring the oil to 360° to 370°F as measured with a candy thermometer.  

  4. Carefully drop the dough rounds in the hot oil, four or five at a time, so they have plenty of room to float to the surface.  Do not overcrowd or they will not rise properly.  After about 2 minutes, gently flip them over with a slotted spoon and fry for another minute until golden brown on both sides.

  5. Using the slotted spoon, remove the zeppole from the oil and transfer them to the lined baking sheet to drain.  Repeat with the remaining dough until all the zeppole are fried.

  6. Dust generously with sugar and serve immediately while still warm.