Ricotta-Filled Zeppoles

Directions

Bring water, butter, and salt to a boil. When boiling, add flour and stir until thoroughly mixed, for about 1 minute. Take off fire. Put into mixing bowl and cool for 10 minutes. Mixing at a low speed add 1 egg at a time allowing each egg to blend. Put dough into a pastry bag. Cut 12 pieces of wax paper into 3-inch squares and lightly dust with flour. Pipe a doughnut shape onto each piece of paper.

Heat oil to 350ºF. Carefully slide batter off the wax paper into the oil. Fry for 7 to 8 minutes turning every couple of minutes. Doughnuts should double in size. Allow to cool on absorbent paper. Slice horizontally.

Mix ricotta, sugar and vanilla extract in another mixing bowl on medium speed for 2 minutes. Add chocolate chips and mix for 10 seconds. Put cream in pastry bag and fill center of each zeppole. Press the top of the pastry onto the bottom. Sprinkle with powdered sugar and place a cherry on top of each pastry.

This recipe is featured on show 1817 – Cooking Live with Sal Scognamilla.