Tag: Pancakes

The zeppole di San Giuseppe are pancakes garnished with custard which are fried – Italian Cuisine

The zeppole di San Giuseppe are pancakes garnished with custard which are fried


They are the dessert of the Neapolitan tradition associated with Father's Day and are prepared in every family on March 19th. Once they were given to everyone, friends and acquaintances, as a auspicious gesture

A mixture of water and fried flour and then covered with sugar, cinnamon or honey: these were these the zeppole of San Giuseppe until the end of 1800 in Campania, prepared every March 19 for the feast of the saint, which then became the all fathers day. From then on, however, the recipe improved, to become that of choux pastry, stuffed with custard and topped with a black cherry. It is also said that at the beginning of 1900, in Naples, the pastry chef Pintauro had the idea of to fry his San Giuseppe zeppole on the sidewalk in front of his shop, perhaps to compete with the many improvised fryers that invaded the city streets that day. All the authors of the time wrote about the goodness of its zeppole! If you prefer a lighter dessert, know that there is also one light version of fried San Giuseppe zeppole: baked zeppole.

As tradition dictates

Fried St. Joseph's zeppole they are a dessert of the Campania tradition. Legend has it that Joseph, fleeing to Egypt with Mary and Jesus, improvised himself a deep fryer in order to support his family. Therefore, these pancakes have always been the typical dessert for all dads' feasts. In Naples on March 19th all the pastry shops prepare the San Giuseppe zeppole and it is said that in the past years these sweets were given to everyone, relatives and friends, as a good omen.

Our recipe for fried San Giuseppe zeppole

Ingredients

For the choux pastry
300 g 00 flour
5 dl of water
5 egg yolks
2 egg whites
80 g butter
1 pinch of salt
fry oil

For the custard
5 yolks
3 spoons of sugar
1 tablespoon of flour
500 ml of fresh cream
1 vanilla stick
powder sugar
Cherry Jam

Method

For the choux pastry
Measure the flour in a glass and then measure as many glasses of water and put them in a saucepan. Add the salt and butter and when the water starts to form bubbles, pour the sifted flour into it and start to mix vigorously with a wooden spoon. Keep stirring until the pasta detaches from the edge of the saucepan. Transfer it to an oiled surface and when it is lukewarm, work it with your hands, adding the egg yolks and the egg whites one at a time. Work until they are completely absorbed and then let the pasta rest for 30 minutes in a cool place. At this point, take a pastry syringe and pour the pasta into it. Press it by making two spiral overlapping strips on a perforated ladle that you will dip in boiling oil to fry.

For the custard
In a saucepan, whip the egg yolks with the sugar and then add the spoonful of flour. Heat the cream with the vanilla stick, and when it is warm, remove the vanilla and pour the cream over the yolks, stirring constantly with a whisk, so that no lumps form. Continuing to stir, bring to the heat until the cream has thickened. Turn off and let cool. Once cold, pour a little cream on each zeppola and then garnish with small pieces of black cherry jam. Finish with a sprinkling of icing sugar and serve.

In the tutorial some tips to prepare the best zeppole di San Giuseppe.

Frankfurter Pancakes – Frankfurter Pancake Recipe – Italian Cuisine

»Frankfurter Pancakes - Misya Frankfurter Pancake Recipe


First prepare the batter: put flour, baking powder and sugar.
Add egg and oil and start mixing, then add salt and pepper and gradually add the water.
You will need to obtain a smooth and homogeneous batter.

Cut the frankfurters into small pieces and incorporate them in the batter, then leave to rise for at least 2 hours or until doubled.

Heat the seed oil in a saucepan and start frying the mixture in spoonfuls, a few pancakes at a time so that they do not stick together and the oil does not cool.

As they are ready, lift them with a slotted spoon and leave to drain on kitchen paper.
The sausage pancakes are ready, serve immediately.

Gluten-free chatter and gluten-free pancakes – Italian Cuisine


A small guide to make the typical carnival sweets, without sacrifices but strictly gluten free. Here is the recipe for gluten-free chatter and gluten-free pancakes

TO Carnival every joke is true, but when it comes to celiac disease not joking. For everyone, however, young and old, traditional desserts are an essential part of the fun. Starting from pancakes to gluten-free chatting, preparing them is really easy.

Gluten-free pancakes with rice flour

The recipe is that classical of the pancakes, the flour is gluten free. 150 g of rice flour with 50 g of potato starch, 1 dl of milk, 2 eggs, 100 g of sugar, 1 sachet of suitable baking powder, a spoonful of rum are mixed in a bowl. ) and a pinch of salt. When the dough is homogeneous, it is left to rest, covered with plastic wrap, for a quarter of an hour. Then take the dough by spoonfuls and drop them in a pan with hot olive oil: fry the dough little by little, drain the pancakes with a perforated ladle and pass them on absorbent paper to lose the excess grease. A sprinkling of icing sugar and they are ready to taste, hot. If desired, the dough can be enriched with raisins previously found in rum.

Gluten-free pancakes

Rice and chestnut pancakes

Traditional alternative, always gluten free are the risotto pancakesor. 100 g of rice are cooked in half a liter of milk until the liquid is completely absorbed; add a knob of butter, a spoonful of sugar, 3 yolks, a spoonful of starch, grated lemon zest and a pinch of salt; it mixes and finally the egg whites of the eggs whipped in firm snow join. Fry the dough by spoonfuls in hot oil, dripping the pancakes on absorbent paper.

A classic of the Tuscan carnival are the chestnut pancakes. They are very simple: 250 g of chestnut flour are mixed with a glass of milk (or water), adding it flush and stirring to obtain a uniform batter. You salt slightly and add to taste raisin soaked in rum, rosemary needles and pine nuts. Also in this case, the dough should be dropped by spoonfuls into the hot oil.

Gluten-free chat

Slightly more demanding is the preparation of gluten-free chatter, which requires a few more precautions. It starts with the dough, made with 200 g of gluten-free flour (perfect mixes for pasta), arranged like a fountain on a pastry board. In the center, an egg, 2 tablespoons of grappa, a teaspoon of sugar, grated zest of half a lemon and a pinch of salt should be placed. Separately, let half a glass of milk cool with a small knob of butter, so that it melts. Start kneading by adding the mixture a little at a time milk and butter: you will need to use just enough to get a firm and non-sticky dough. The pasta will be rolled out in one thin sheet: better to use the special machine, well floured. Flour generously (always with gluten-free flour, of course) also the work surface and cut the dough with the toothed wheel into strips about 2 centimeters wide. The chats are fried a few at a time, in plenty of hot oil, turning them only once. Drain them as soon as they are golden brown and transfer them to kitchen paper to lose excess grease. Finally, they are placed on a serving plate and served sprinkled with icing sugar.

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