Giadas Zeppole Recipes

GIADA'S ZEPPOLE

Steps:

• Cut open vanilla bean lengthwise.
• Using back back of a knife, scrape out the vanilla seeds.
• Add seeds to 1/2 cup sugar and 2 tsp cinnamon, stirring to combine; set aside.
• In a medium saucepan, combine butter, salt, 3 tbsp sugar and water over medium heat.
• Bring to a boil.
• Take pan off the heat and stir in the flour.
• Return pan to heat and stir continuously until mixture forms a ball, about 3-5 minutes.
• Transfer flour mixture to a medium bowl.
• Using an electric hand mixer on low, add eggs, 1 at a time, blending each well.
• Beat until smooth.
• If not using dough immediately, cover with plastic wrap and refrigerate.
• Meanwhile pour enough oil into a large fry pan to reach a depth of 2 inches.
• Heat oil over medium heat until temp reaches 375°F.
• Using a small ice cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot 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.
• Serve immediately.

MASHED POTATO ZEPPOLE

Steps:

• Puree the cranberry sauce with the nutmeg and lemon zest in a food processor. Reserve.
• In a large bowl, whisk together the mashed potatoes, milk, 1/2 cup sugar, melted butter, vanilla, cinnamon and eggs until smooth. Add the flour, baking powder and salt and stir with a rubber spatula until just combined. Cover with plastic wrap and refrigerate for 1 hour.
• Heat 2 inches of oil in a heavy-bottomed pan until it reaches 350 degrees F. Place the remaining 1/2 cup sugar in a shallow bowl.
• With a 1-tablespoon scoop, carefully drop the batter into the hot oil; work in batches to avoid crowding the pan. Fry until deep golden brown and cooked through, about 2 minutes per side, turning with a slotted spoon. Remove to a paper towel-lined plate to drain for a few seconds, then roll in the sugar.
• Serve with the cranberry dipping sauce.

PEANUT BUTTER CANDY-FILLED ZEPPOLE

Steps:

• Combine the butter, salt, 2 tablespoons sugar, apple juice and 1/2 cup water in a medium saucepan. Bring to a boil over medium heat. Off the heat, stir in the flour; then return the pan to the heat and cook, stirring continuously, until the mixture forms a ball, about 2 minutes. Transfer the cooked flour mixture to a medium bowl. Using an electric hand mixer on low speed, add the eggs one at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover the bowl with plastic wrap and reserve in the refrigerator.
• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat over medium heat until the oil registers 350 degrees F on a deep-fry thermometer. Using a small ice cream scoop or two small spoons, scoop out 1 tablespoon of dough and push two of the frozen candies into its center. Smooth the dough over the candies to fully encase them. Carefully drop the filled dough into the hot oil. Fry in batches, turning the zeppole once or twice, until they are golden and puffed up, about 5 minutes. Drain on paper towels.
• Combine the remaining 2 tablespoons sugar and the cinnamon in a small bowl. Toss the fried zeppole in the cinnamon-sugar. Arrange on a platter and serve immediately.

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)

Steps:

• For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
• For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
• Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
• Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.

APPLE ZEPPOLE WITH CINNAMON WHIPPED CREAM

Steps:

• 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.

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer 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. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.
• 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 350 degrees F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
• For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.