Start to Finish: 30 minutes
Difficulty Level: Beginner
Zeppole is a deep-fried doughnut with an Italian twist. Similar to traditional doughnuts, zeppoles are dusted with powdered sugar; however, they have ricotta cheese incorporated into the dough, which gives them a creamy texture. You have lots of fillings to choose from, giving you the option of a sweet or savory snack.
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 eggs, beaten
- 1 cup ricotta cheese
- Superfine sugar, for garnish
Chocolate Cream Filling
- 1 cup heavy cream
- 3 tablespoons brown sugar, to taste
- 1 1/2 cups dark chocolate, pieces
- 1/4 cup unsalted butter, room temperature
- 1/2 teaspoon cornstarch
Making the Doughnuts
Pour about 2 inches of vegetable oil into a heavy sauté pan over a medium heat.
In a large bowl, combine the flour, baking powder, sugar and vanilla extract.
Whisk the milk, eggs and ricotta cheese into the bowl and combine well until you get a sticky dough.
When the oil is about 370 degrees Fahrenheit, scoop 1 tablespoon of dough into the hot oil for each zeppole. Fry about 4 zeppoles at a time, depending on the size of your saucepan. Fry the dough for about 2 to 3 minutes or until all sides are golden brown.
Transfer the fried zeppoles onto a tray lined with two layers of paper towels and garnish them generously with superfine sugar; serve warm.
Making Chocolate Cream Filling
Pour the cream and brown sugar into a saucepan and place it over medium-high heat.
Whisk every minute or two and remove from the stove when it's near a boil. Mix in the dark chocolate, butter and cornstarch until the mixture is smooth.
Fill a piping bag with the chocolate cream filling while it's still warm. Insert a small nozzle and pipe some filling into the zeppole. Repeat with the other zeppoles and serve.
Garnish your zeppoles with cherries, cinnamon, honey or caramelized sugar.
Place one anchovy into each dough ball for a savory zeppole variation.
- Photo Credit Stefano Venturi/iStock/Getty Images
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