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1
In a medium saucepan combine the butter, salt, sugar, and water over medium heat.
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2
Bring to a boil.
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3
Take the pan off the heat and stir in the flour.
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4
Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes.
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5
Transfer to a medium bowl.
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6
Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next.
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7
Add the orange zest and beat until smooth.
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8
Set aside.
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9
Place the orange zest and sugar in a food processor.
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10
Pulse the machine until the mixture is blended.
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11
Set the sugar into a wide and shallow dish.
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12
Set
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13
aside.
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14
Pour enough oil into a large frying pan to reach a depth of 2 inches.
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15
Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
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16
Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil.
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17
Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes.
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18
Transfer the cooked zeppole to the dish with the Orange Sugar.
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19
Roll to coat in the sugar.
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20
Continue frying the remaining dough.
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21
Heat the cream in a small saucepan until hot but not boiling.
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22
Pour cream over the chocolate and stir until the mixture is smooth.
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23
Transfer the Chocolate Sauce into a dipping dish.
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24
Serve the zeppole alongside the Chocolate Sauce for dipping.
