For deep-frying:vegetable oil300 gm (2 cups)self-raising flour80 gmcaster sugar½pink lady apple, gratedFinely grated rind and juiceof ½ orange60 ml (¼ cup)milk1egg30 mlbrandy220 gm (1 cup)caster sugar mixed with 2 tsp cinnamonStrawberry compote500 gmstrawberries (about 2 punnets), hulled2 tbspcaster sugar2mint sprigsScraped seedsof 1 vanilla bean
For strawberry compote, combine ingredients in a heatproof bowl and cover with plastic wrap. Place over a saucepan of gently simmering water and cook, without stirring, until strawberries are tender and syrupy (30-40 minutes), then refrigerate to cool.
Meanwhile, heat oil in a deep saucepan or deep-fryer to 180C. Combine flour, sugar, apple, orange rind and juice in a bowl, add milk, egg and brandy and stir to form a thick batter (add extra milk if mixture is too dry). Deep-fry tablespoons of mixture in batches, turning occasionally, until zeppole are golden and cooked through (1-2 minutes); be careful as hot oil may spit. Drain briefly on absorbent paper, dust with cinnamon sugar and serve hot with strawberry compote.
This recipe is from the May 2011 issue of Australian Gourmet