Recipe: Zeppole’s

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Ingredients:

  • 1 vanilla bean
  • 1/2 cup sugar, plus 3 tablespoons
  • 2 tablespoons ground cinnamon
  • 1 stick butter
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs
  • Olive oil, for frying

Directions:

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar andcinnamon and stir to combine. Set aside.

 

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the 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, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

 

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

 

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately. Makes 4 to 6 servings.

 

Total Time: 50 min

Prep: 20 min

Cook: 30 min

 

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