Challah Zeppoles

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


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

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
Combine all ingredients in a food processor and puree until smooth. If desired, strain out the seeds. Adjust sugar as necessary. Serve chilled.

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