Name: Mini Zeppole with Caramel Marsala Dipping Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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; 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

Watch how to make this recipe.

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.

Mini Zeppole with Caramel Marsala Dipping Sauce

Ingredients

Zeppole:

Caramel-Marsala Dipping Sauce:

Directions

Special equipment:

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