-
1
Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or basket-type coffee filter.
-
2
Set the sieve over a bowl, and cover the ricotta well with plastic wrap.
-
3
Drain in the refrigerator at least overnight, or up to 24 hours.
-
4
Discard the liquid in the bottom of the bowl.
-
5
Process the drained ricotta and 1/2 cup confectioners sugar in the work bowl of a food processor fitted with the metal blade until creamy.
-
6
Pour in the Grand Marnier and process until incorporated.
-
7
Scrape the ricotta mixture into a bowl and stir in the candied fruits and chocolate chips.
-
8
Store in the refrigerator, covered, until needed, up to 2 days.
-
9
Bring the water, butter, granulated sugar, and salt to a boil in a large, heavy saucepan.
-
10
Add the flour all at once, and beat vigorously with a wooden spoon over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon.
-
11
Remove from heat, and quickly beat in one egg at a time, beating until the batter is smooth after each addition.
-
12
Add the orange and lemon zest, and continue beating until mixture is smooth and glossy.
-
13
Heat the vegetable oil in a heavy 3-quart pot until a deep-frying thermometer registers 350 F. Carefully drop rounded tablespoonfuls of the batter into the oil, about six at a time.
-
14
(There should be enough room in the pot for the zeppole to float freely.)
-
15
Fry, turning the zeppole as necessary, until golden brown on all sides, about 6 minutes.
-
16
Adjust the heat under the pot to maintain the temperature of the oil as the zeppole fry.
-
17
Remove with a skimmer and drain on paper towels.
-
18
Repeat with the remaining batter, allowing the oil to return to 350 F before continuing, if necessary.
-
19
Preheat the oven to 425 F. Drop the batter by rounded tablespoonfuls onto a lightly greased or nonstick baking pan.
-
20
Bake until evenly and lightly golden brown, about 20 minutes.
-
21
Reduce the oven temperature to 350 F, and continue baking until medium golden brown and a zeppola feels very light when picked up from the baking sheet, about 15 minutes.Transfer to a rack and cool completely.
-
22
Cut the zeppole in half, leaving them attached on one side.
-
23
Spoon the filling into the zeppole, dividing evenly.
-
24
Dust the tops of the zeppole with confectioners sugar and serve at room temperature or, if you prefer, chilled.
