Best Zeppole Chocolate Dipper Recipes

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer 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. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.
• 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 350 degrees F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
• For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)

Steps:

• For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
• For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
• Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
• Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.

ZEPPOLE & CHOCOLATE DIPPER

Steps:

• In a small saucepan, combine 1/2 cup of the sugar, 1 cup water, the butter, and salt and bring to a boil (BTB).
• Reduce the heat to medium and add the flour all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball, has a slightly sweaty sheen to it, and pulls away from the pan, 3 to 4 minutes.
• Transfer the mixture to a large mixing bowl and let cool for 3 to 4 minutes (the mixture does not have to be cold, just cool enough so it doesn't cook the eggs when added). Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs one at a time; be sure each is fully incorporated before adding the next egg. Add the orange zest and beat for another few seconds to combine.
• Pour the peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan. To see if the oil is hot enough, drop a little ball of batter into it. If it sizzles and floats quickly, you're good to go. If the batter burns or the oil begins to smoke, it's too hot, so reduce the heat.
• While the oil heats up, combine the remaining 1/2 cup sugar and the cinnamon in a medium mixing bowl.
• When the oil is hot, drop tablespoons of batter into the pan without overcrowding. Cook the zeppole until they rise and get very brown and puffy, 6 to 7 minutes. Use a slotted spoon to scoop the zeppole out of the oil. Shake off the excess oil, then toss them immediately into the bowl of cinnamon-sugar and roll them around. Transfer to a serving dish. Work in batches to finish the rest of the batter. If the zeppole begin to color too quickly, reduce the heat; if they aren't sizzling when they hit the oil, raise the heat.
• Fill a small saucepan with 1 inch of water and bring to a boil (BTB), then reduce to a simmer (RTS). Put the chocolate in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup). Bring the pan to medium heat and melt the chocolate. Add the heavy cream, butter, and corn syrup and stir until the chocolate has melted and everything is combined (this is a pretty quick process), then remove from the heat.
• Transfer the warm chocolate sauce to a serving dish and serve it with a platter of the sugar-coated zeppole.