COUSINS IN THE KITCHEN: Diana, Jennifer, Jill and Lisa Bucco
Sunday, November 3, 2013
My sister Diana and I ventured out to an Apple Festival along with my two daughters and three granddaughters. It said they had apple pie, apple butter, apple turnovers and apple zeppoles. WHAT? Apple Zeppoles!?! We all couldn't wait to try them!! After sitting in the car for 2 1/2 hours in bumper to bumper traffic we got to the festival only to find out there was no parking. So we turned around, went to the closest town, took the kids to the children's museum and had lunch. But we were all so bummed that we weren't able to taste the apple zeppoles. Of course, not to disappoint, the next day I made them. They are lighter and fluffier than regular zeppoles which makes it easy to pop several in your mouth with worrying that you blew your diet (or so I told myself!). So, we didn't get to go the apple festival....I brought the apple festival to us!!!
I large apple, peeled and grated
1/4 c sugar
1 stick butter
1/4 tsp salt
1/2 c water
1 c flour
confectioners' sugar and cinnamon
In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine.
Combine the confectioners' sugar, and cinnamon in a medium bowl.
Meanwhile, pour enough oil into a medium pot to reach a depth of 2 inches. Heat the oil over medium heat.
Carefully drop about a rounded tablespoon of the dough into the hot oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and roll the zeppole in the sugar mixture.