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Kate's Global Kitchen  

Zeppole

Osmo's Kitchen

Courtesy of Osmo's Kitchen

 

Yield: 10-12 servings

Kent and Robin O'Keefe each had over twenty years of cooking experience when they met at the Culinary Institute of America in New York. Prior to starting their food trailer, they owned a catering company in Austin called Two Bodacious Chefs. They chose Austin because they both felt at home here. Their Osmo's Kitchen trailer developed out of their love of culinary arts and offers a combination of Italian and Cajun cuisine.

When you walk up to the trailer with unique paintings on its side, you'll probably hear zydeco music coming from inside or maybe Stevie Ray Vaughan, Ray Charles, the Allman Brothers, Led Zeppelin or ZZ Top. If you ask Kent, his wife's Sicilian gravy with meatballs and pasta takes the cake, but their bestseller happens to be the blackened catfish po'boy with spicy slaw. He says the best part about the business, besides the actual cooking, is interacting with the customers and seeing people enjoy what he and Robin have prepared.

Zeppole

  • 2 cups flour
  • 1 envelope of active dry yeast
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened
  • Canola or vegetable oil for frying
  • Confectioner's sugar for sprinkling

• Sift the flour into a bowl and set aside.

• Dissolve the yeast in the warm water (110-115 degrees F) until it blooms. It will look milky and takes about 5 to 8 minutes.

• Add the sugar to the yeast and, with a dough hook attachment, mix while adding the flour and salt.

• When the dough starts to come together, add the butter and incorporate until the dough forms a ball.

• Remove the dough and place in a lightly oiled bowl. Place the bowl in a warm spot in your kitchen and cover lightly with plastic wrap. Let it rise for about an hour and a half.

• Heat oil to 375 degrees F and drop the zeppole by rounded tablespoons into the hot oil. With a wire net, turn them over until golden brown. Set on paper towels and generously sift the confectioner's sugar on top.

 
 

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Copyright © 2012, Kate Heyhoe. All rights reserved.

 
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This page modified January 2012


 

 
 

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