As the sun began to dip below the horizon, casting a warm golden glow over the rolling hills of the countryside, the air was filled with the sweet scent of summer blooms and the promise of a delightful evening. It was during these idyllic moments that my grandmother would gather us around the kitchen, her hands dusted with flour, ready to create magic with her cherished recipes. One of the most memorable treats she would prepare was zeppole, those pillowy, fried Italian doughnuts that seemed to capture the very essence of comfort and joy. Today, I invite you to join me in recreating this beloved dessert with a modern twist of vanilla bean and a luscious raspberry compote that dances on the palate.
**Ingredients:**
For the Zeppole:
– 1 cup all-purpose flour
– 1/2 cup ricotta cheese
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
– A pinch of salt
– Vegetable oil, for frying
– Powdered sugar, for dusting
For the Raspberry Compote:
– 2 cups fresh raspberries (or frozen, thawed)
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 teaspoon cornstarch (optional, for thickening)
**Instructions:**
Begin by preparing the raspberry compote. In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Allow the mixture to simmer gently, stirring occasionally, until the raspberries break down and the sauce thickens slightly, about 10 minutes. If you prefer a thicker compote, mix the cornstarch with a tablespoon of cold water in a small bowl, then stir it into the simmering raspberries and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly, allowing the flavors to meld.
While the compote cools, prepare the zeppole dough. In a medium mixing bowl, whisk together the ricotta cheese, granulated sugar, egg, vanilla bean paste, and a pinch of salt until smooth and well combined. Sift in the all-purpose flour and baking powder, folding gently until just mixed. The dough should be thick but still slightly sticky.
In a deep skillet or pot, pour in enough vegetable oil to submerge the zeppole (about 2 inches deep) and heat over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface immediately.
Using a spoon or a small cookie scoop, carefully drop tablespoon-sized portions of the dough into the hot oil, being mindful not to overcrowd the pan. Fry the zeppole for about 2-3 minutes on each side, or until they are golden brown and puffed. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Once all the zeppole are fried, dust them generously with powdered sugar, creating a snowy finish that beckons to be tasted.
To serve, place a few zeppole on a plate and drizzle them with the warm raspberry compote, allowing the vibrant red sauce to soak into the fluffy dough. The combination of the delicate vanilla notes and the tartness of the raspberries is nothing short of heavenly, evoking those cherished memories of my grandmother’s kitchen.
Gather your loved ones, share stories, and delight in these delightful vanilla bean zeppole, a sweet reminder of the comfort found in simple, homemade desserts. Enjoy!