Cranberry Zeppole with Ginger Syrup

Instructions

1. In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. In a food processor, mince the cranberries. Gently fold the minced cranberries into the zeppole batter.
2. 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.
3. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Roll the zeppole in the Ginger Sugar. Arrange a 3-5 zeppole on each plate. Drizzle the cranberry syrup around the zeppole and place a few cranberries around the plate. Serve immediately.
4. For the Ginger Sugar: Place the crystallized ginger and sugar in a food processor. Blend until the crystallized ginger is minced into the sugar.
5. For the Cranberry Syrup: In a small saucepan combine the sugar and water and cook over medium heat until the sugar dissolves. Add the cranberries and ginger and continue cooking until the simple syrup reaches about 225 degrees F. Remove the ginger and reserve until ready to serve.