Mario Batali's Fried Zeppoles

 

skill level

Moderate

time

Over 120min

servings

8-10

Contributed by: Mario Batali

If you like doughnuts, try this delicious Italian dessert!

ingredients

kitchenware

steps ingredients per step instructions

5 tablespoons unsalted butter (softened)
1/3 cup sugar
4 eggs
1 tablespoon vanilla extract
2 tablespoons whole milk

To make the zeppole: Cream together the butter and 1/3 cup of sugar until very light. Add the eggs and continue to beat; the mixture will appear broken. Scrape down the sides of the bowl, and then add the vanilla extract and milk.

1 2/3 cup unbleached all-purpose flour plus more for sprinkling
1/2 cup plus 2 tablespoons instant polenta
2 tablespoons baking powder
3/4 teaspoon kosher salt

In a small bowl, stir together the flour, polenta, baking powder, and salt. Add the dry ingredients to the creamed mixture and beat until completely incorporated. You will have a very soft, sticky dough. Sprinkle the dough liberally with flour and wrap tightly in plastic. Chill until somewhat firm, at least 8 hours.

Flour for sprinkling

When the dough is completely chilled and firm, flour a board liberally and unwrap the dough. Roll to 3/4-inch thickness, using as much flour as needed to prevent the dough from sticking.

Flour for sprinkling

Using a small doughnut cutter, cut out as many zeppole as possible, re-rolling the scraps as necessary until you have used all the dough. As you cut the zeppole, place them on a baking sheet sprinkled lightly with flour to prevent them from sticking. Return the zeppole to the refrigerator and chill for 30 minutes.

6 cups vegetable oil for frying
2 cups sugar

In a large, heavy bottomed pot, heat the vegetable oil to 340°F. Place the remaining 2 cups of sugar in a shallow bowl. Line several baking sheets with two layers of paper towels.

Sugar for coating

Fry the zeppole a few at a time in the hot oil, until golden brown on both sides and cooked through. Drain on the paper towels, and while they are still hot, roll them in the bowl of sugar to coat each one completely. The zeppole may be fried up to 4 hours before serving, but they are especially good served hot.

1 cup bittersweet chocolate chips
2 tablespoons espresso
2 tablespoons heavy cream

To make chocolate dipping sauce melt down chocolate chips over a double broiler. Add the espresso and heavy cream and mix to combine. When Zeppoles are ready put chocolate sauce in a little bowl and serve along side as dipping sauce.