Mini Zeppole with Caramel Marsala Dipping Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 776
- Total Fat
- 40
- Saturated Fat
- 22
- Carbohydrates
- 90
- Dietary Fiber
- 1
- Sugar
- 64
- Protein
- 14
- Cholesterol
- 191
- Sodium
- 743
- Total: 40 min
- Active: 40 min
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
Special equipment:
a deep-frying thermometer- 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.