I am so excited to share these with you. Good things are even better when shared, right? These little babies are so, SO yummy!
I think if my blog ends up being good and useful for one thing, I’d hope that it’s this recipe that gets put to use!
I made these Apple Zeppoles at work this last fall, and now over this holiday season I’ve made them (big batches) two weekends in a row. Last weekend I cooked up more than 50 for a holiday get together with some friends, and they were a huge, HUGE hit! Everyone really loves them. Not to mention my husband who said, as I was cooking all these up and he had a couple, “Maybe we shouldn’t go anywhere… We could just stay home and eat these.” Ha! Good suggestion, honey. 😉 So this weekend we had some friends over for a little dinner, and I had to make them again, of course.
Zeppoles are an Italian dessert like a small fritter or doughnut, and are made with a Pâte à Choux dough. This pastry dough can be made sweet for lovely treats like profiteroles, or cream puffs, eclairs, beignets, or zeppoles; or it can be made savory for something like cheese popovers.
I started making choux pastry several years ago while working in restaurants, always using it to bake into profiteroles. But over this past fall season I was having fun using apples in new yummy ways, and I realized how versatile this dough is and what an amazing little zeppole treat it can be turned into.
They’re so comforting and perfect for this time of year, all warm, soft and airy on the inside, with the outside all crisp and rolled in cinnamon and sugar. If you haven’t made these before, or any choux pastry, don’t shy away! It is really easy. Frying up a big batch of the Apple Zeppoles does take a little time, but trust me it is very well worth it!
(Adapted and modified from Giada’s Apple Zeppole)
- 4-5 apples, or 3 c. peeled and grated apples, Granny Smiths work well
- 1/2 c. sugar
- 1/2 c. unsalted butter
- 1 c. water
- 1/2 t. salt
- 2 c. AP flour
- 8 eggs
- Canola Oil for frying, can combine a little olive oil and/or vegetable oil with it
- 1 1/2 c. sugar + 1-2 T cinnamon combined in a pie dish
In a large saucepan or deep frying pan, pour in the oil(s) to 2-3 inches deep. Use a candy thermometer and heat the oil to 360 deg F over medium heat. Crack all eggs into a bowl and set aside. Grate all peeled and cored apples (food processor is quick). I squeeze out the liquid in the grated apple by handfuls as I move it all to a bowl. You can stir in a little lemon juice and set aside.
For pate choux: In a med/large saucepan, combine the sugar, butter, water, and salt and heat until it’s all melted and starts to boil. Once it reaches a boil, take off heat and stir in two c. flour with a wooden spoon or rubber spatula. Keep stirring, set back on hot burner, for 2-ish minutes until the dough forms a ball and is all clumped together.
Transfer the mixture into the bowl of your stand mixer and using the paddle, turn on medium speed and add in the eggs one by one. Incorporate each egg completely before adding the next. Beat until smooth and slowly stir in the grated apples.
Set out a baking sheet with paper towels on it, have a soft-tipped tongs or a ‘spider’ ready to use. Once the oil reaches 350 – 360 deg F, drop in spoonfuls of dough, about 1-2 T each, using a small cookie scooper or a tablespoon. You want them about 2″ around once cooked. They will drop to the bottom of the pan and pop back up. I let each one pop up to the surface before adding the next. Work in batches so not to over crowd the pan. Let cook for about 2 minutes then flip over for another 2 min., using the nylon-tipped tongs or the spider. They will puff up and be very golden brown when done, remove and lay onto paper towel lined baking sheet. Roll them in the cinnamon + sugar while still warm. Move them to a serving platter or baking dish and enjoy!
Notes: Monitor the oil temperature while cooking, it will drop once all the dough is added in so you can turn the heat up a bit while they’re cooking. If you want to cook up the remaining batter later, the oil can be cooled and set aside (covered) and the batter can be covered with plastic wrap and set in the fridge and used within four or five days.
So the method part is a little long-winded, but don’t run away from this thinking they’re too much work!! I so hope you make these, you (along with your friends and family) will be glad you did. =)
And if you so desire, make up some delicious whip cream to complete them:
::Cinnamon Whipped Cream::
1 to 1 1/2 c. whipping cream
3-4 T powdered sugar
1 t. vanilla
1-2 t cinnamon (optional: cardamom, nutmeg, allspice, ginger.. they’re all good here)
In a stand mixer fitted with the whisk, whip the cream to medium-stiff peaks. Halfway through add in the powdered sugar, vanilla and cinnamon spices. Set in a bowl and enjoy immediately or set in fridge for later.
Enjoy! And I hope you’re having a lovely week-before-Christmas. =)