Zeppoles with Hazelnut Chocolate Filling

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Hazelnut chocolate spread

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 1/4 tsp Baking powder
  • 1 Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1 Dash Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Vegetable or canola oil

• Dairy

  • 1 cup Whole milk ricotta cheese

Found on mangiamichelle.com

Description

Ingredients

• 2 eggs
• 1 cup all purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 cup granulated sugar
• 1 cup of whole milk ricotta cheese
• 1 teaspoon vanilla extract
• Dash of salt
• 1/2 cup hazelnut chocolate spread
• Confectioners sugar for dusting
• Vegetable or canola oil for frying

Directions

• Put oil in a deep fry pan. Begin to heat oil.
• Beat two eggs in a large mixing bowl until foamy.
• On low speed, add the flour, sugar, baking powder and dash of salt.
• Immediately add the ricotta cheese and vanilla.
• Mix on slow speed until it is all combined. Do not overmix. The batter will be sticky and thick.
• When the oil reaches 375 degrees, you are ready to fry your zeppole.
• Use a small ice cream scoop (or a melon baller). Spray with a cooking spray to prevent the batter from sticking to it. Scoop about a tablespoon into the hot oil. You may do several at one time, however, do not overcrowd the pan. The zeppoles should not touch. About 4-5 at a time.
• Use a wooden spoon to turn the zeppoles a few times. It will take about 3-4 minutes until they are cooked. They will be a golden brown.
• Dust the tops of the zeppoles with confectioners sugar.
• Allow zeppoles to cool for a few minutes.
• Add the chocolate hazelnut cream to a pastry bag with a small pastry tip.
• Using a paring knife, make an X on the top of each zeppole. The knife should go down to the bottom of the zeppole but should not cut through it.
• Take the pastry bag and stuff each zeppole with just enough cream so that it shows on the top.
• Enjoy these babies while they are hot!