Challah Zeppoles

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

debthecook

Senior Cook
Joined
Aug 24, 2004
Messages
485
Location
Long Island, New York, USA
Another great recipe from Chef Jeff Nathan from the Jewish TV Network:

CHALLAH ZEPPOLES

YIELD: 6 - 8


Ingredients Needed:
1 teaspoon cinnamon
1 teaspoon nutmeg
Pinch of salt
3 tablespoons sugar
2 ounces triple sec liquor
1 large challah, or other egg bread, cut into large cubes
8 eggs, beaten
¼ cup non-dairy creamer
1 tablespoon vanilla extract
Salad oil, as needed for frying


Directions:
Dissolve the spices in triple sec. Pour into eggs, set aside. Place challah cubes in a large bowl. Pour all other ingredients over the challah and soak 10 minutes. Fry each cube on all sides in hot oil and remove to a baking sheet when golden brown. Re-heat in oven when ready to serve. Place zeppoles in lunch size paper bags and sprinkle with confectioner sugar and raspberry dripping sauce.



Raspberry Sauce:
3 pints fresh raspberries
6 tablespoons sugar
2 ounce water
2 ounce triple sec or favorite fruit liquor
Directions:
Combine all ingredients in a food processor and puree until smooth. If desired, strain out the seeds. Adjust sugar as necessary. Serve chilled.
 

Latest posts

Back
Top Bottom