Mini Zeppole with Caramel Marsala Dipping Sauce

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Zeppole:
  • 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
  • Caramel-Marsala Dipping Sauce:
  • 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
Directions
  • 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.

  • Special equipment: a deep-frying thermometer


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