| Level: | Intermediate |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup ricotta
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup packed light brown sugar
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup half-and-half
- 1/4 cup sweet Marsala wine
- Confectioners’ sugar, for dusting
Instructions
- For the zeppole: Place a large, wide pot filled with 2 inches of oil over medium-high heat and bring to 340 degrees F on a deep frying thermometer.
- Meanwhile, whisk together the flour, granulated sugar, baking soda, salt and cinnamon in a large bowl. Add the ricotta, orange zest, vanilla and eggs and stir until just combined.
- Working in batches, carefully add small spoonfuls (about 1 tablespoon) of the batter to the hot oil and fry until puffed and golden brown all over, 1 to 2 minutes per batch; transfer to a paper-towel-lined baking sheet to drain. Return the oil to 340 degrees F between batches.
- For the dipping sauce: Add the brown sugar, butter and half-and-half to a medium saucepan over medium heat. Stir to combine, then cook until the sugar is melted and the mixture starts to thicken, about 2 minutes. Add the Marsala and cook, stirring, until reduced, about 5 minutes, or until the desired consistency is reached.
- Dust the zeppole generously with confectioners’ sugar and serve warm with the dipping sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 776 |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 1 g |
| Sugar | 64 g |
| Protein | 14 g |
| Cholesterol | 191 mg |
| Sodium | 743 mg |
Reviews
I looked at several zeppole recipes and they all used baking powder instead of baking soda. Maybe that’s a typo in the recipe asking for baking soda. Just a thought
Any one make the sauce with the marsala wine? Does it taste good in the Caramel?
These were not good. Too much baking soda taste! Won’t make again.
These are soooooooooooo delicious! I could not quit eating them. Very easy to make. The hardest part was keeping the oil at the correct temperature. Also, I made my sauce without the wine. I did not want to buy a bottle of wine that I wouldn’t drink later for just a 1/4 cup. I’m sure the wine would have given it a different profile, but was very good without it.
Yammy
My zeppole turned out bitter, they tasted like pure baking soda, i made sure I followed the recipe the way it said.
Not sure what I dd wrong the donuts were a little bitter and had an after taste, ? extra bit of vanilla essence- not sure. sauce tasted good, but will thicken it a tad more