Chef Chuck's Zeppoli Arancione

Zeppole all'Arancia


Zeppoli are light deep fried dough balls, tossed in cinnamon sugar. This fried dessert is an authentic international dessert with many different names and recipes. These tasty treats are
often found at carnivals and festivals. Zeppoli can be sweetened with zest of orange or lemon.
The orange zest seems to add a burst of flavor. When biting into these treats the center melts in your mouth while the outer shell is crunchy. It's so light, crispy, and sweet altogether this brings happiness. Sometimes served with sprinkled powdered sugar instead of cinnamon and sugar or even drizzled with honey. Serve warm with a sweet glass of red or white wine.


Zeppole
1 cup flour
8 tablespoons butter
3 tablespoons sugar
1/4 teaspoon salt
1 cup water
1 teaspoon orange zest
4 eggs
olive oil for frying
1/2 cup sugar
1 teaspoon cinnamon


Mix sugar and cinnamon and set aside. In a medium saucepan on medium high heat add butter,
3 tablespoons sugar, salt and water bring to boil. Remove from heat and add flour all at once and stir with wooden spoon till it forms a ball. Place in mixer wait 1 minute for dough to cool then add 1 egg at a time, add zest and combine, until smooth. Heat 2 inches of olive oil in small saucepan till temperature is 375 degrees. Using two teaspoons try to form a ball and carefully drop dough into oil, fry 3 at a time. Turn zeppoli and maintain temperature and fry for 3-4 minutes so the inside will cook. Put on towels and then mix in bowl of cinnamon sugar.
Makes about 24