Apple Cinnamon Zeppole with Brown Sugar Bourbon Sauce


  • 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

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.

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.