-
1
Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
-
2
Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
-
3
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil.
-
4
Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
-
5
Transfer the flour mixture to a medium bowl.
-
6
Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
-
7
If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
-
8
Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
-
9
Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches.
-
10
Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels.
-
11
Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
