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Mini Zeppole with Caramel Marsala Dipping Sauce

Mini Zeppole with Caramel Marsala Dipping Sauce
Prep Time
20 min
Cook Time
20 min

Zeppole are Italian pastries shaped into balls and deep-fried until golden brown. Valerie’s mini versions here are served with a caramel-Marsala dipping sauce.

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ingredients

Zeppole

Vegetable oil, for frying
1
cup all-purpose flour
2
Tbsp granulated sugar
2
tsp baking soda
½
tsp kosher salt
¼
tsp ground cinnamon
1
cup ricotta
1
tsp finely grated orange zest
½
tsp vanilla extract
2
large eggs, lightly beaten

Caramel-Marsala Dipping Sauce

1
cup packed light brown sugar
1
stick (8 Tbsp) unsalted butter
¼
cup half and half
1
cup sweet Marsala wine
Confectioners' sugar, for dusting
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directions

Notes

Special equipment: a deep-frying thermometer

Step 1

Place a large, wide pot filled with 2 inches of oil over medium-high heat and bring to 340ºF on a deep frying thermometer.

Step 2

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.

Step 3

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 340ºF between batches.

Step 4

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.

Step 5

Dust the zeppole generously with confectioners’ sugar and serve warm with the dipping sauce.

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