📝 About This Recipe
Transport your kitchen to the bustling street festivals of Southern Italy with these light-as-air fried treasures. Traditionally celebrated on St. Joseph's Day, these Zeppole are crafted from a delicate choux-style pastry that puffs into golden, hollow spheres of perfection. Whether dusted simply in snow-white sugar or drizzled with warm honey and citrus zest, they offer a sublime crunch that gives way to a melt-in-your-mouth interior.
🥗 Ingredients
The Choux Pastry Base
- 1 cup Water (filtered)
- 1/2 cup Unsalted Butter (cut into small cubes)
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Kosher Salt
- 1 cup All-Purpose Flour (sifted)
- 4 pieces Large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1 teaspoon Lemon Zest (finely grated)
For Frying and Finishing
- 1 quart Vegetable Oil (for deep frying; canola or grapeseed also work)
- 1/2 cup Powdered Sugar (for dusting)
- 1/4 cup Wildflower Honey (warmed for drizzling)
- 1/2 teaspoon Cinnamon (optional, to mix with sugar)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the water, cubed butter, granulated sugar, and salt over medium-high heat.
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2
Bring the mixture to a rolling boil, ensuring the butter is completely melted.
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3
Remove the pan from the heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and no white streaks remain.
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4
Return the pan to medium heat and continue stirring for 2 minutes. This 'cooks' the flour and dries out the paste; look for a thin film to form on the bottom of the pan.
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5
Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer. Let it cool for 5 minutes so you don't scramble the eggs.
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6
Using a hand mixer or stand mixer with the paddle attachment on medium speed, add the eggs one at a time. Ensure each egg is fully absorbed before adding the next.
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7
After the final egg, beat in the vanilla extract and lemon zest. The batter should be thick, glossy, and fall off the beaters in a slow 'V' shape.
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8
In a deep pot or Dutch oven, heat 2-3 inches of oil to exactly 350°F (175°C). Use a candy thermometer for precision.
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9
Using two small spoons or a small cookie scoop, carefully drop rounded tablespoons of dough into the hot oil. Do not overcrowd the pot; fry only 5-6 at a time.
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10
Fry the zeppole for about 5-6 minutes. They will naturally flip themselves over as they expand, but you can gently turn them to ensure an even golden-brown color on all sides.
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11
Once puffed and deeply golden, use a slotted spoon to transfer the zeppole to a plate lined with paper towels to drain excess oil.
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12
While still warm, toss the zeppole in a bowl of powdered sugar (mixed with cinnamon if desired) or place them on a platter and sift sugar generously over the top.
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13
For a truly authentic touch, drizzle with warm honey and serve immediately while the exterior is crisp and the interior is soft.
💡 Chef's Tips
Always use room temperature eggs to ensure they emulsify perfectly into the warm dough. Keep a steady oil temperature; if the oil is too hot, the outside burns before the inside cooks; if too cool, they become greasy. For a more uniform look, pipe the dough through a pastry bag with a large star tip into the oil. Don't skip the 'drying' step on the stove—removing that extra moisture is what allows the zeppole to puff up and create a hollow center. If the zeppole feel heavy, you likely didn't beat the eggs in long enough to incorporate air.
🍽️ Serving Suggestions
Serve warm with a side of chilled Ricotta cream or pastry cream for dipping. Pair with a steaming cup of Italian Espresso or a dark roast coffee. For an adult treat, serve alongside a small glass of Vin Santo or Limoncello. Top with a few Amarena cherries and a dollop of whipped cream for a festive presentation. Arrange on a large wooden board for a rustic, family-style dessert experience.