Cilantro~nised Banana Zeppole
A Zeppola (plural Zeppole), also called Sfinge in
is a pastry typical of Italian cuisine. Rome
Commonly light, deep-fried dough balls, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. Their consistency ranges from light and puffy, to bread or pasta-like.
Zeppoli are traditionally consumed on
’s Day. In Saint Joseph Rome, Naples and , these little pastries are sold on many streets and are offered as gifts on this day. Sicily
Cilantro~nised Zeppole with Banana is an India Inspired, Italian Dessert very similar to Appam OR Paniyaram ~ a deep-fried dough balls with banana, rice flour or maida and sugar. This is Giada`s Apple Zeppole recipe on Food Network with a little variation of Banana to give an Indian Twist.
- ½ of a Banana peeled and mashed (about 1/2 cup)
- ¼ cup sugar
- 1 stick butter
- ¼ teaspoon salt
- ½ cup water
- 1 cup flour
- 2 eggs
- 2 tablespoons powdered sugar
- Oil for frying
- In a medium sauce pan combine the butter, salt, sugar and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pa n to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
- Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time. Beat until smooth.
- Add the mashed banana and stir to combine.
- Heat enough oil into a kadai/ pan. Using a small ice-cream scooper or small spoon, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, approximately 4 minutes. Fry the zeppole in batches and drain on paper towels.
- Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve.
Serve with whipped cream . This recipe serves four.