Apple Zeppole Food

ZEPPOLE

Steps:

• 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 and cinnamon 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.

ZEPPOLE

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
• Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

APPLE ZEPPOLE WITH CINNAMON WHIPPED CREAM

Steps:

• In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium 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, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a
• medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.
• 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 325 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.

ZEPPOLE

Steps:

• Beat Eggs.
• Set aside.
• Put yeast in warm water and dissolve according to the package's instructions.
• Mix the yeast with the beaten eggs.
• Set aside.
• Mix together the dry ingredients: flour, baking powder, salt, and sugar.
• Combine the egg/yeast mixture with the dry mixture.
• Mix well.
• Batter should be thicker than pancake batter.
• Put batter in a bowl and let it rise for 1 hour.
• Place in a warm spot and cover with a towel.
• Warm the oil.
• To test if the oil is hot enough, drop in a small amount of batter.
• If it sizzles the oil is ready.
• Take a spoonful of batter (about the size of a golf ball) and carefully drop into the oil.
• The zeppole do not have to be perfectly smooth and round.
• Be sure not to touch the spoon to the oil, as this will cool the temperature of the oil.
• Cook until brown.
• It will rise to the top.
• When the zeppole rises to the top, turn over to cook the other side of it to cook evenly.
• Once it is brown take out and drain on paper towels.
• While they are still warm sprinkle with confectioner's sugar.
• **Makezeppole's in batches.
• Between batches, check the oil temperature to make sure it is still hot enough.
• It will cool down as you make the zeppole.
• **.