Photo: Zeppole

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1 vanilla bean
  • 1/2 cup sugar, plus 3 tablespoons
  • 2 tablespoons ground cinnamon
  • 1 stick butter
  • 1/4 teaspoon salt
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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 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.

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2

Newest Ratings and Reviews

Read all 4 reviews

  • on July 28, 2014

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    I've made this many times, with different doughs Bread dough, leftover puff pastry, and leftover pie crust. It always goes over well.

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  • on July 19, 2014

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    Very easy to make. Sadly not good at all. I made them small per the other reviews and the middle was still mushy.

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

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    I made these today. Very difficult to cook... The outside would brown too fast and the inside would still be mushy. I tried until I used up all the dough! Definitely have a thermometer to test the temperature of the oil. I did not have one, and I did not use extra-virgin olive oil. Maybe that's the difference...

    people found this review Helpful.
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