Long Beach Jewish Life December 2016 | Page 18

APPLE ZEPPOLE WITH JELLY DIPPING SAUCE

From Jaime Geller on Joyofkosher.com

Try these apple zeppole as a change of pace from doughnuts. The recipe itself is not low-fat, but the portions are bite-sized.

Prep Time: 8 minutes

Cook Time: 20 minutes

Ready Time: 28 minutes

Servings: 12

INGREDIENTS

DIRECTIONS

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 degrees 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.

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