Apple Cinnamon Zeppole with Brown Sugar Bourbon Sauce
Perfect for a side dish or a dessert, these Apple Cinnamon Zeppole with Brown Sugar Bourbon Sauce are sure to be a hit at any gathering with the taste of the apple filling and touch of bourbon.
- 2 medium apples, peeled and grated
- ½ cup water or apple cider
- ¼ cup sugar
- 1 stick of salted butter
- ¼ teaspoon kosher salt
- ¼ teaspoon pie spice (or cinnamon)
- ½ teaspoon vanilla
- 1 cup flour
- 4 large eggs
- Canola or Vegetable Oil for frying
- 1/2 cup brown sugar
- 2 sticks of butter (1 cup)
- 2 tablespoons heavy cream (you can also use ½ and ½ or milk)
- 1 tablespoon light corn syrup
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- Pinch of Kosher salt
Method of Preparation
To prepare the sauce; bring brown sugar, butter, cream, and corn syrup to a boil, stirring constantly. Continue to boil and stir for 2-3 minutes. Remove from the heat and allow to cool slightly, about 5-10 minutes. Stir in vanilla, bourbon and salt. Serve the sauce warm over freshly fried zeppole.
Preheat oil to 325° degrees.
In a medium saucepan, combine water, sugar, butter, salt, and pie spice. Bring to a boil. Remove pan from the heat and stir in vanilla and flour until combined. Transfer mixture the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add eggs, one at a time and beat until each is incorporated. Fold in the apples.
Using a small ice cream scoop, carefully drop a tablespoon of batter into the oil and fry for about 3-5 minutes until golden, flipping them every minute or so for even cooking and browning. Serve with brown sugar sauce and garnish with powdered sugar.