Did we mention these crisp, deep-fried zeppole come with a side of chocolate sauce?
2 cups plus 1/2 Tbsp. bread flour3/4 tsp. fine sea saltRecipe PreparationPut 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.In the bowl of a stand mixer fitted with a paddle, combine flour and next 6 ingredients. Beat at low speed until dough forms.
Pour enough oil into a deep, heavy 5-qt. pot to reach a depth of 1 1/2". Attach a deep-fry thermometer to side of pot and heat oil over medium heat until it reaches 325°. Working in batches, drop dough into oil by heaping teaspoonfuls . 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.
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