Apple Zeppole with Jelly Dipping Sauce
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Apple Zeppole with Jelly Dipping Sauce
Times
- Prep Time : 8 minutes min
- Cook Time : 20 minutes min
- Ready Time : 28 min
Servings
12
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup Water
- 1/4 cup Granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Kosher salt
- 1 cup all purpose flour
- 4 large eggs
- 1 granny smith apple (about 1 cup), peeled and diced
- Vegetable oil for frying
- 1/2 cup confectioner’s sugar
- 1/2 cup seedless raspberry jam
- 1 tablespoon orange juice
Directions
Preparation
- In a medium saucepan, heat butter, water, sugar, cinnamon and salt and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.
- Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.
- In a heavy medium sized pan, heat oil to 350 F on a candy or deep fry thermometer. Using a 1 teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.
- In a small bowl, whisk together jam and orange juice and serve with zeppole.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Wow, this is really a recipe that I have been looking for. I have tried to cook this for my family earlier, but it hasn’t been all that successful. With the help from you it was a success! Big thanks!
If this recipe calls for butter, wouldn’t that make it dairy, not pareve, as listed above?
Yay Lisa I am SO happy. Galiah great catch we will change this one!
I would like to serve this after a shabbat lunch. Any way to make them in advance and not be soggy?
Hey Michele, I am so sorry but you really can’t make these in advance. Case in point I just made them morning of for an event I was doing and I learned the very sad and hard way that 6 hours later they are not nearly as good.