3...2...1... Zeppoles!

A zeppole is a little puff of fried dough, similar to funnel cake, delish, I know.

I added some ginger to a Giada recipe to make this a festive treat for the winter, and in this case, New Year's Eve.

Ingredients:

Orange Sugar

• 1/2 cup sugar
• 1 tablespoon orange zest
• 1 teaspoon ginger

Zeppole

• 1 stick butter
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 cup water
• 1 cup flour
• 4 eggs
• vegetable oil, for frying
• Optional: A pizza man and a glass of cabernet

NOTE: Make orange sugar first.

Orange Sugar:

Pulse ingredients in food processor until combined, set aside on a shallow dish.

Zeppole:

In a medium saucepan over medium heat combine butter, sugar, salt, and water and bring to a boil. Remove from heat and stir in flour. Return to medium-low heat and continuously stir for a bout 4 minutes or until the dough forms into a ball. Transfer the dough to a mixing bowl. Beat in the eggs, one at a time. After eggs, add 1 tablespoon orange zest and 1 teaspoon ginger and stir until smooth. Set aside.

Heat vegetable oil in frying pan, about 2 inches deep. Heat oil to 350 degrees or until a drop of dough sizzles when it hits the oil. Scoop and drop about a tablespoon of dough into the oil. Repeat this three more times so you have four little balls of dough floating in the oil. DO NOT crowd the puffs! Turn once or twice until they reach a golden-brown color and puff up. They're done!

Using tongs, softly pick up your little zeppoles and roll them in the orange sugar, set on a plate.

Repeat this process frying only 4 puffs at a time and then rolling them in the sugar.

After all your zeppoles are puffed, tan, and coated in a delicious orange sugar, arrange them on a tray or plate and then sprinkle with ginger.

You could add a variety of spices or flavors to create a variety of little puffs, I'm thinking apple next.

Inspiration: Giada and my new apron I got for Christmas.

Cheers...to a new year and new zeppole flavors!