Strawberry Zeppole with Chocolate-Hazelnut Glaze
1 large egg
1/2 cup milk + 3 tablespoons, divided use
1/2 cup ricotta cheese
3/4 cup granulated sugar
1 tablespoon butter, melted
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups cake flour
1 cup coarsely chopped California Strawberries
1/2 cup semi-sweet chocolate chips
Oil, for frying
1/2 cup confectioners' sugar
1/3 cup chocolate hazelnut spread
In a large mixing bowl, whisk together egg, 1/2 cup milk, ricotta, granulated sugar, butter, baking powder and salt until well combined. Whisk in cake flour, strawberries and chocolate chips until just combined.
Heat oil in a large pot, or deep fryer, over medium heat (about 350 degrees F.) until hot. Drop heaping tablespoons of dough into oil, about 6 at a time; cook 4-5 minutes, turning occasionally, until golden brown. Drain on paper towels.
To make the glaze, in a medium bowl, whisk together remaining 3 tablespoons milk, confectioners' sugar and chocolate hazelnut spread until smooth. Dunk zeppole in glaze and place on a wire rack to dry.
Makes about 20 zeppole