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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is a classic italian dessert with a berry twist. Goes perfectly with some dipping chocolate or spinkled with sugar. Ingredients:
berry zeppole |
1 stick butter |
1/4 teaspoon salt |
1/4 cup sugar |
1/2 cup water |
1 cup all-purpose flour |
4 eggs |
1/4 cup of frozen bluerries, raspberries |
vegetable oil, for frying |
1/8 cup sugar for coating |
chocolate dip |
1/2 cup chocolate icing |
Directions:
1. In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil.
2. Take the pan off the heat and stir in the flour.
3. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes.
4. Transfer to a medium bowl.
5. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next.
6. Fold in berries, do not beat with a mixer.
7. Set aside.
8. Place sugar in a small shallow bowl and set aside.
9. 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.
10. 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 a dish with a paper towel on it to soak up oil. After about 30 seconds roll to coat in the sugar. Continue frying the remaining dough.
11. For the Chocolate Dip: Take about 1/2 cup of chocolate icing from a premade container and microwave it for about 10 seconds. Dip and enjoy.
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