Zeppoles

Recipe Courtesy Of Chef Sal Scognamillo From Patsy 's Italian Restaurant

6 eggs

2 cups water

2 cups flour

1 tablespoon butter

Pinch of salt

Vegetable oil for frying

12 Maraschino cherries

2 pounds of ricotta cheese

1 Ѕ cup sugar

1 Teaspoon of vanilla extract

Ѕ cup of semi-sweet chocolate chips

Bring water, butter, and salt to a boil. When boiling, add flour and stir until thoroughly mixed for about 1 minute. Take off fire.

Put into mixing bowl and cool for 10 minutes. Mixing at a low speed, add 1 egg at a time allowing each egg to blend. Put in a pastry bag.

Cut wax paper into 3-inch squares and lightly dust with flour. Pipe into doughnut shapes. Heat oil to 350єF.

Carefully slide batter off the wax into the oil. Fry for 7 to 8 minutes turning every couple of minutes. Doughnuts should double in size.

Allow to cool. Slice horizontally.

Mix ricotta sugar and vanilla extract in another mixing bowl on medium speed for 2 minutes. Add chocolate chips and mix for 10 seconds. Put cream in pastry bag and fill center of zeppole. Press the top of the pastry onto the bottom. Sprinkle with powdered sugar and place a cherry on top of each pastry.