Ingredients

• Vegetable oil, for frying
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 cup ricotta
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 cup packed light brown sugar
• 1 stick (8 tablespoons) unsalted butter
• 1/4 cup half and half
• 1/4 cup sweet Marsala wine
• Confectioners' sugar, for dusting

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Instructions

1. Special equipment: a deep-frying thermometer
2. For the zeppole: Place a large, wide pot filled with 2 inches of oil over medium-high heat and bring to 340 degrees F on a deep frying thermometer.
3. Meanwhile, whisk together the flour, granulated sugar, baking soda, salt and cinnamon in a large bowl. Add the ricotta, orange zest, vanilla and eggs and stir until just combined.
4. Working in batches, carefully add small spoonfuls (about 1 tablespoon) of the batter to the hot oil and fry until puffed and golden brown all over, 1 to 2 minutes per batch; transfer to a paper-towel-lined baking sheet to drain. Return the oil to 340 degrees F between batches.
5. For the dipping sauce: Add the brown sugar, butter and half-and-half to a medium saucepan over medium heat. Stir to combine, then cook until the sugar is melted and the mixture starts to thicken, about 2 minutes. Add the Marsala and cook, stirring, until reduced, about 5 minutes, or until the desired consistency is reached.
6. Dust the zeppole generously with confectioners' sugar and serve warm with the dipping sauce.