Apple Zeppole with Cinnamon Whipped Cream
Yield 4 servings
Notes, Tips & Suggestions
"I love Bella Sera's Moscato - it's slightly sweet and has a hint of peach. It's great as is or with dessert." - Celebrity Chef Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis - As seen on "Everyday Italian" in episode "Apres Ski."
- 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
- In medium saucepan, combine butter, salt, sugar and water over medium heat. Bring to a boil. Take pan off heat and stir in flour. Return pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer 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 grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in refrigerator.
- Combine whipping cream, 2 tablespoons confectioners' sugar and cinnamon in medium bowl. Whip until medium soft peaks form. Transfer whipping cream to serving dish.
- Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until a deep-fry thermometer registers 325°F.
- Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of dough into hot olive oil. Turn zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry zeppole in batches so as not to overcrowd pan. Drain on paper towels.
- Transfer zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with cinnamon whipped cream alongside for dipping.
Reviews and Comments: