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Apple Zeppole with Cinnamon Whipped Cream

Photo: Apple Zeppole with Cinnamon Whipped Cream

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 large apple, peeled and grated (about 1 1/2 cups)
  • 1/4 cup sugar
  • 1 stick butter
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 cup flour
  • 4 eggs
  • 1 cup whipping cream
  • 2 tablespoons confectioners' sugar, plus more for dusting
  • 1 teaspoon cinnamon
  • Olive oil for frying
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Directions

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.

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4

Newest Ratings and Reviews

Read all 3 reviews

  • on August 17, 2012

    Flag

    I love dessert, so thought I'd try this recipie. Read everything through first and followed (I thought instructions to the letter. My "dough" never materialized - it remained pasty, and butter clarified and separated from flour mixture. Kept going, hoping it would all come together after adding eggs. I had a fritter batter instead, and it got worse from there. A frustrating and disappointing experience, unfortunately. Glad it worked for someone.

    people found this review Helpful.
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  • on July 12, 2011

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    I LOVE the cinnamon in the whipped cream, so delicious!!! Another incredible recipe from an awesome Chef!! Thank you so much Giada! :

    people found this review Helpful.
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  • on June 30, 2011

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    These must be excellent because they were gone in a flash! The batter is easy to prepare. I made the batter ahead of time and fried them up later in the evening for snacks. They fried beautifully, 2 minutes per side. I used canola oil as I didn't want to use up my olive oil. I used whipping cream from a can that I had on hand instead of making my own. I then sprinkled cinnamon directly on top of the cream before serving. They are light with a hint of apple. They reminded my family of the taste you get with a good funnel cake. Yum!

    people found this review Helpful.
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