Knob Creek® Zeppoles

Recipe by Celebrity Chef Mike Isabella

BATTER

Ingredients:

450 g H20

350 g Flour

200 g Butter

150 g Sugar

10 ea Eggs

200 g Ricotta

Preparation:

1. Bring the water, butter and sugar to a boil.
2. When it comes up stir in the flour all at once.
3. Once a ball forms transfer it to a kitchen aid mixer.
4. Mix with the paddle on medium-high for two minutes then add the eggs one at a time.
5. Lastly add the ricotta.

POWDERED SUGAR

Ingredients:

100 g Freeze Dried Blackberries

200 g Powdered Sugar

Preparation:

1. Blend these two ingredients in the blender until powdered.

BOURBON CARAMEL SAUCE

Ingredients:

1½ cups Sugar

½ cup Water

½ cup Knob Creek Bourbon

¾ stick Unsalted Butter

¼ tsp Salt

Preparation:

1. Heat sugar in a 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt.
2. Stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it turns a dark amber color.
3. Remove from heat and carefully add water, Knob Creek bourbon, and ¼ teaspoon salt (mixture will bubble and steam).
4. Simmer, stirring, until caramel has dissolved.
5. Whisk in butter until incorporated.

TO SERVE

1. Scoop the batter straight into the fryer at 350 degrees and cook until golden brown.
2. Once they have drained for a few seconds toss them in the powdered sugar mixture.
3. Serve immediately with the bourbon caramel sauce for dipping.