Zeppole - One of Frank Sinatra's Favorite Desserts
As Prepared on NBC's Today Show

Makes about 12

Batter:

• 2 cups water
• 1 tablespoon butter
• Pinch Salt
• 2 cups flour, plus 2 tablespoons for dusting
• 6 eggs
• vegetable oil for frying

Cream Filling:

• 2lb ricotta
• 1 1/4 cups granulated sugar
• 1 teaspoon Vanilla extract
• 1/2 cup chocolate chips

Garnish:

• confectioners' sugar for dusting
• 12 Maraschino cherries

Add water, butter and salt to a 3 quart saucepan and bring to a boil.

Quickly add the flour and stir until thoroughly blended - about 1 minute. Remove from heat and pour into a mixing bowl and allow to cool - about 10 minutes.

Mix at medium speed while adding the eggs, one at a time, until thoroughly blended. Put batter in pastry bag fitted with a star tip.

Cut wax paper in 3" x 3" squares and dust with flour. Pipe batter onto the squares in the shape of a doughnut.

Heat oil to 350 degrees F. Holding the wax paper square, carefully slide the dough into the hot oil. Fry in oil, turning frequently, until golden brown - about 7 minutes. They should double in size. Drain on paper towels and allow to cool.

Make the cream filling by beating ricotta, sugar and vanilla with an electric mixer at medium speed for about 2 minutes. Mix in chocolate chips until they are evenly distributed.

Split each zeppole horizontally, fill with cream filling, sprinkle with confectioners' sugar and top with Maraschino cherry.