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1
Preheat your oil in a deep fryer or stock pot to 375 F (remember to use a thermometer if you are using a stock pot). If you are using a deep fryer, fill it to the max fill line with oil. If you are using a stock pot, fill it halfway up the stock pot.
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2
In a medium saucepan, over medium heat, combine the butter, sea salt, water, 1/4 cup sugar, and seeds from half of a vanilla bean. Heat until butter has melted and sugar has dissolved. Bring to a boil then lower to a simmer. Stir in the flour and continue to stir until the mixture just begins to come together and dough ball has formed. Remove from heat and transfer the dough to the bowl of your stand mixer (with the paddle attachment). Turn the mixer onto low speed, and add each egg one by one until they are all incorporated and the mixture is smooth.
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3
Taking a 1 tablespoon-sized melon baller, begin scooping out tablespoons of dough and plopping them gently into the oil. Watch them carefully, turning them over once as they begin to brown. Total time for frying will be about 3-4 minutes. Fry in small batches of 4-5 zeppoles at a time. Use a slotted spoon or spider to remove the cooked zeppoles from the oil and transfer them to a paper towel lined plate to cool for a minute or two. Repeat frying the rest of the zeppoles.
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4
In a large bowl, whisk together 1/2 cup of sugar, the rest of the seeds from the vanilla bean and the cinnamon. Toss the zeppoles in the mixture and transfer to your serving platter.
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5
For the chocolate sauce: In a small saucepan, combine the remaining 1/2 cup of sugar and the heavy cream. Heat slowly over medium heat until it reaches a simmer. Remove from the heat and combine the chocolate and the heavy cream mixture into a small bowl, gently folding until it is smooth and dark. Then add the 1/4 cup of chocolate stout and the chili powder. Add more chili powder, if you feel it's not enough heat for you.
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6
Serve warm and enjoy!
