Giada’s Zeppole

Originally published on October 14, 2011

I was watching The Chew today, a new show I’ve become obsessed with, and Mario Batali made Zeppole. With it being National Dessert Day (and because they looked so good on the TV,) I decided that I needed to make them for dessert after supper tonight. I quickly went to The Chew’s website and they only had it in video format (I prefer to read rather than listen) and Mario’s delicious dessert called for polenta – an ingredient I was short of. So I looked for another recipe and came across one by one of my favourite Italian chefs, Giada DeLaurentiis.

I did change just a few things about this recipe. I left out the vanilla bean (I don’t think I’ve ever owned fresh vanilla bean,) and just tossed the Italian doughnuts (the other name these sweet snacks go by) in the cinnamon and sugar when I was finished. I also took the espresso/chocolate sauce Mario made to accompany his on today’s show and switched it up with straight chocolate and cream. Better to give the kiddies just sugar, not sugar and caffeine.

Two of the greatest Italian chefs coming together (even if they don’t know it,) to make one fabulous Italian dessert? How could this possibly be a bad thing?


1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon 
1/2 cup butter 
1/4 teaspoon salt 
1 cup water 
1 cup all-purpose flour 
4 eggs 
2 cups chocolate chips 
1/2 cup heavy cream 


1.) Combine the chocolate chips and the heavy cream in the bowl of a double boiler. Making sure there’s water in the bottom of the boiler, turn heat to high and melt chocolate and cream together, stirring regularly until a smooth, chocolate sauce forms.

2.) Meanwhile, add the 1/2 sugar and cinnamon in a small bowl and set aside. Heat up oil in a deep fryer to 375 degrees Fahrenheit.

3.) In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off heat and stir in 1 cup all-purpose flour. Return the pan to heat and continue to stir until mixture forms a ball, about 3 – 5 minutes.

4.) Transfer the flour mixture to a medium-sized bowl. Using an electric hand mixer on low speed, add eggs one at a time, being sure to fully incorporate each egg into the mixture before adding another. Beat until smooth. At this point, you can cover mixture with plastic wrap and save frying for later. Or, continue on with frying.

5.) Using one or two spoons, drop small balls of mixture into the hot oil. Fry for 3 minutes, then turn and continue frying other side for 2 – 3 minutes until balls are puffed up and golden brown.

6.) Remove from deep fryer and toss immediately in the sugar mixture. Place on paper towels to drain.

7.) When ready to serve, plate zeppole with chocolate sauce on a serving platter.

8.) Serve and enjoy