Fried Sweet Dough

By jgroeneveld

Every region of Italy Makes some form of this fried dough called zeppole. They can be sweet or savory, with goodies embedded in the dough or once fried they can be stuffed. Zeppole are especially prepared for St. Joseph’s Day (March 19th), during Lent and the Christmas Vigilia (eve) and holidays. When sweet they are usually dusted with powdered sugar and served while still hot. You can find them in every Little Italy around the United States around the holidays.

Ingredients

• FILLING:
• 6 CUPS VEGETABLE OIL, FOR FRYING
• 2 CUPS FRESH RICOTTA, DRAINED
• 1 CUP MASCARPONE
• 3 TABLESPOONS AMARETTO
• 1/2 CUP CONFECTIONERS' SUGAR, SIFTED PLUS MORE FOR DUSTING
• 2 TABLESPOONS FINELY CHOPPED CANDIED LEMON PEEL
• 2 TABLESPOONS FINELY CHOPPED CANDIED CITRON OR ORANGE PEEL
• 2 TABLESPOONS FINELY CHOPPED BITTERSWEET CHOCOLATE OR MINI CHOCOLATE CHIPS
• DOUGH:
• 4 TABLESPOONS UNSALTED BUTTER
• 1 TABLESPOON SUGAR
• 1/2 TEASPOON KOSHER SALT
• FINELY GRATED ZEST OF 1 LEMON
• 1 CUP ALL-PURPOSE FLOUR, SIFTED
• 4 LARGE EGGS, AT ROOM TEMPERATURE

Preparation

Step 1

Heat vegetable oil in a wide saucepan to 350 degrees F. (Oil should be an inch or 2 deep). For the filling, in a bowl, whisk together the ricotta, mascarpone, Amaretto and confectioners’ sugar until smooth. Stir in the candied peel and chocolate. Refrigerate the filling while you make the zeppole.
In a medium saucepan, combine 1 cup water, the butter, sugar and salt over medium heat. Bring to a boil, stirring to melt the butter. While stirring, add the flour and zest all at once. Cook, stirring constantly, until the dough dries out and pulls away from the sides of the pan. Off heat, add the eggs one at a time, stirring vigorously to incorporate one before adding the next until the dough is completely smooth.
Drop the zeppole in 2 tablespoon dollops (a small ice cream scoop is perfect for this) into the oil, making sure you don’t crowd them in the pan as they will grow in size. Fry the zeppole, turning on all sides until light and golden brown all over, about 5 minutes per batch. Drain on paper towels and repeat with the remaining dough.
To serve, split the zeppole open and fill with the filling. Dust with additional confectioner’ sugar, if desired.