Camping • June 2009 • Zeppole

Camping • June 2009 • Zeppole

The last recipe related to our little trip wasn't actually something we ate during camping. As we spent or last night in Burlington, Vermont we dined in an Italian restaurant for dinner and yet another Italian restaurant the next day before our drive home. On both menus was Zeppole, a doughnut like pastry common in many areas of Italy and oven rolled in a cinnamon sugar mixture while still warm out of the oil. In both cases we were too full after dinner to order desert and one of our friends had never tried Zeppole before and was looking forward to giving them a try. Upon our return home I decided to cook up a batch to bring to her. This time we ate them before dinner to make sure we wouldn't miss out. :)



Zeppole
Serves 4-6

1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick (1/2 cup) unsalted butter
1/4 teaspoon salt
1 cup water
1 cup flour
4 eggs
Canola or vegetable oil, for frying

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.