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Ingredients
Zeppole batter Ingredients:
- 3 cups all purpose flour (390 grams)
- 1/2 cup granulated sugar (100 grams)
- 3 tsp baking powder
- 3 large eggs room temperature
- 1 lbs ricotta (453 grams)
- 1 tsp cinnamon
- 1 tsp vanilla
- 3/4 cup to one cup apple cider reduction (see below for reduction)
- 1/2 tsp salt
- 3 cups or more frying oil vegetable/grape-seed/sunflower oil
Coating Ingredients:
- 1 cup granulated sugar
- 2 tsp cinnamon
Apple cider reduction Ingredients:
- 4 cups apple cider
- 1 stick cinnamon
- 1 star anice
- 4 pods cardamom
- 3 cloves
Instructions
Zeppole batter:
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In a large bowl add flour using a whisk stir to incorporate some air. Add baking powder, sugar, salt and cinnamon. Whisk to mix.
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Beat the eggs and vanilla, mix to the dry ingredients. Add the ricotta and using a spatula start mixing. Slowly add the apple cider reduction until you have a thick smooth texture. You don’t want a runny mixture.
Coating:
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Mix with a whisk until well incorporated. Set aside until ready to use.
Appler Cider reductions:
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Bring to a boil on medium heat and boil until it reduces to one cup. It will take 45 minutes to one hour.
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Strain and reserve until ready to use in the Zeppole mix.
Bringing it all together:
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In a small pot add oil and bring to 350 degrees Fahrenheit (180 degrees Celsius) using a small ice cream scooper (1 tablespoon) drop the batter gently in oil. Don’t overcrowd as they need room to flip on their own. This part always fascinates me. Don’t rush this part otherwise they burn on the outside and remain raw inside.
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Fry until golden brown and drain on paper towel.
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Mix in the cinnamon sugar when zeppole are still hot otherwise it will not stick to them.
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Using a brown paper bag for this works great.
Now the difficult part of not eating too many as you fry. Remember food is love and needs to be shared. lol
If by miracle you have any leftover you can warm them up for 5 minutes in oven at 350 degrees.
Enjoy!
