Zalabia

Ingredients

For The Sugar Syrup

5 cups sugar

2 1/4 cups water

1/2 lemon, juiced

1 tablespoon rose or orange-blossom water

For The Batter

4 cups all-purpose flour

1/2 teaspoon salt

1/2 lemon, juiced

2 2/3 cups warm water

Light vegetable oil, for frying, plus more for coating spoons

Directions
1.

To make the syrup: Combine sugar, water, and lemon juice in a medium saucepan. Place over medium heat,
and simmer until thick enough to coat the back of a spoon, about 10 minutes. Add rose or orange-blossom water, and
simmer for a few seconds longer. Remove from heat, and let cool. Cover, and refrigerate until ready to use.

2.

To make the batter: Whisk to combine flour, salt, and yeast in a large bowl. Gradually stir in water, beating
vigorously until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rise in a warm place for at least
1 1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30 minutes.

3.

Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil reaches 375 degrees. Dip two
tablespoons in a small bowl of oil to coat. Working in batches, spoon about a tablespoon of batter into hot oil. Fry,

turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so that the fritters are thoroughly cooked
without getting too brown. The light batter produces irregular rather than round fritters.
4.

Using a slotted spoon, remove fritters, and transfer to a paper towel-lined baking sheet to drain. Dip fritters
in the cold syrup for a few seconds to coat and soak up some syrup. These are best served hot, but they may also be
served at room temperature.
Serves 6

Zeppole with Chocolate Sauce

Yield: Makes about 50

Ingredients:
Sauce:

8 ounces 70% bittersweet chocolate, chopped

1 cup heavy whipping cream

1/4 cup honey

Zeppole:

2 cups plus 1/2 tablespoon bread flour

1/2 cup plus 1/2 tablespoon whole milk

3 tablespoons sugar

1 1/2 teaspoons lemon zest

3/4 teaspoon active dry yeast (from 1 envelope)

3/4 teaspoon fine sea salt

2 large eggs

3/4 cup (1 1/2 stick) unsalted butter, room temperature, cut into cubes

Vegetable oil (for deep-frying)

Powdered sugar

Directions:
For sauce:
Put chocolate in a medium bowl. Stir cream and honey in a small saucepan over
medium heat until mixture starts to bubble; pour over chocolate and whisk until
smooth. Keep warm. DO AHEAD: Can be made 3 days ahead. Cover and chill.
Rewarm before using.
For zeppole:
In the bowl of a stand mixer fitted with a paddle, combine flour and next 6
ingredients. Beat at low speed until dough forms. Gradually add butter, beating until
absorbed between additions and occasionally scraping down sides of bowl. Increase
speed to medium and beat until smooth and glossy, about 3 minutes. Scrape dough
from paddle and sides of bowl. Cover with plastic wrap; let rise for 2 hours. Pour
enough oil into a deep, heavy 5-quart pot to reach a depth of 1 1/2" Attach a deepfry thermometer to side of pot and heat oil over medium heat until it reaches 325F.
Working in batches, drop dough into oil by heaping teaspoonfuls (about 1"-diameter
rounds). Cook, turning occasionally, until zeppole are golden and cooked, about 4
minutes per batch. Using a slotted spoon, transfer zeppole to paper towels; drain.
Sift powdered sugar over zeppole or put sugar in a paper bag and add zeppole;
shake gently to coat. Serve with sauce for dipping.