Zeppoles with Hazelnut Chocolate Filling


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


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 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!

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