Ingredients
- 1 vanilla bean
- 1/2 cup sugar, plus 3 tablespoons
- two tablespoons ground cinnamon
- 1 stick butter
- 1/4 teaspoon salt
- 1 cup water
- 1 cup all-purpose flour
- 4 eggs
- Essential olive oil, for frying
Directions
Opened up the vanilla bean lengthwise. Using the rear of a knife, scrape along within the vanilla bean to gather the seeds. Scrape vanilla bean seeds right into a normal size bowl. Add some 1/2 cup sugar and cinnamon and stir to mix. Put aside.
Inside a medium saucepan combine the butter, salt, 3 tablespoons sugar. and water over medium heat. Provide a boil. Take pan from the heat and stir within the flour. Return pan towards the heat and stir continuously until mixture forms a ball, about three to five minutes. Transfer the flour mixture to some medium bowl. Utilizing an electric hands mixer on low speed, add eggs, 1 at any given time, incorporating each egg completely before adding the following. Beat until smooth. Otherwise frying immediately, cover with plastic wrap and reserve within the refrigerator.
Meanwhile, pour enough oil right into a large fry pan to achieve a depth of two inches. Heat the oil over medium heat until an in-depth-fry thermometer registers 375 levels F.
Utilizing a small ice-cream scooper or 2 small spoons, carefully drop in regards to a tablespoon from the dough in to the hot essential olive oil, frying in batches. Turn the zeppole a couple of times, cooking until golden and fat, about a few minutes. Drain in writing towels. Toss with cinnamon-sugar. Arrange on the platter and serve immediately.
Recipe thanks to Giada De Laurentiis