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1
Heat the vegetable oil in a wide saucepan to 350 degrees F. (The oil should be an inch or two deep.)
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2
For the filling: Whisk together the ricotta, mascarpone, amaretto, and confectioners sugar in a bowl until smooth.
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3
Stir in the candied peel and chocolate.
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4
Refrigerate the filling while you make the zeppole.
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5
Combine 1 cup water, the butter, sugar, and salt in a medium saucepan over medium heat.
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6
Bring to a boil, stirring to melt the butter.
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7
While stirring, add the flour and zest all at once.
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8
Cook, stirring constantly, until the dough dries out and pulls away from the sides of the pan.
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9
Remove from heat, and add the eggs one at a time, stirring vigorously to incorporate one before adding the next, until the dough is completely smooth.
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10
Drop a batch of zeppole in 2-tablespoon dollops (a small ice-cream scoop is perfect for this) into the oil, making sure you dont crowd them in the pan, because they will grow in size.
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11
Fry the zeppole, turning on all sides, until light and golden brown all over, about 5 minutes per batch.
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12
Drain on paper towels, and repeat with the remaining dough.
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13
To serve, when cold cut the zeppole in half with a serrated knife and with a pastry bag pipe the filling onto the bottom half.
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14
Cover and dust with additional confectioners sugar if desired.
