Zeppole with Chocolate Hazelnut Dipping Sauce

Zeppole with Chocolate Hazelnut Dipping Sauce

You all know I'm a big fan of all things Italian. The food, the country, the language, the music, the people...visiting Italy is #1 on my bucket list.

I could probably survive solely on Italian food. I'm a huge carbaholic, I mean pastaholic. Same thing I guess. I also really, really love Italian desserts.

From cannoli, to tiramisu to these zeppole, everything is just too darn tasty. Zeppole are delicious little pillows of dough, fried and tossed in cinnamon sugar. My kids and I had these for dessert at Olive Garden a few years back, and I've been hooked ever since. 

Making them at home is actually very simple. The hardest part if waiting for them to cool so you can eat them! Dunk your zeppole in some warm chocolate hazelnut spread and that my friends, is heaven.


Zeppole with Chocolate Hazelnut Dipping Sauce
Recipe written by The Chef Next Door
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Ingredients:
1 tsp pure vanilla extract 
3 Tbsp sugar
1 stick unsalted butter
1/4 teaspoon kosher salt
1 cup water
1 cup flour
4 eggs
Vegetable oil, for frying
1/2 cup cinnamon sugar blend
1/2 cup chocolate hazelnut spread, warmed, for dipping

In a medium saucepan combine the vanilla, sugar, butter, salt and water and stir it over medium heat. Bring the mixture to a boil. Take the pan off the heat and stir in the flour, then return the pan to the heat and stir continuously until the mixture forms a ball, about 3 minutes or so. 

Transfer the flour mixture to the bowl of your stand mixer and add the eggs, one at a time, fully incorporating each egg before adding the next. Beat the mixture until smooth. 

Meanwhile, pour enough oil into a Dutch oven or deep frying pan to reach about 2 inches high. Use a deep fry thermometer and heat the oil over medium heat to 375 degrees.

Using a small scooper, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Be careful not to crows the pan. Using a spider tool, turn the zeppole over once or twice, cooking until golden and puffed up, about 5 minutes total time. Drain the zeppole on paper towels for a few minutes. Add the cinnamon sugar blend to a small, clean paper sack. Toss the cooked zeppole with the sugar mixture a few at a time. Serve immediately with warm chocolate hazelnut spread.

Bon Appetit!