It’s that time of the year again, where everyone is hunting down Cadbury Easter Eggs, chocolate bunnies, or marshmallow eggs, so why not raise your sweet tooth bar a little higher and bake up a batch of these heavenly balls of dough—ZEPPOLE.
Zeppoles are deep-fried dough balls, topped with powdered sugar.
However, as is with most things of my people, every household has their own recipe. Some recipes including filling the dough with pastry cream, custard or butter and honey.
I am sharing my family’s recipe for Zeppole.
Get your Italian on and fry up a batch.
1/2 cup sugar, plus 3 tablespoons
2 TBSP cinnamon
1 tsp. vanilla
zest of a small lemon
1 stick butter (or 1/2 cup)
1 cup water
1/4 tsp. salt
1 cup flour
Olive oil (for frying, and use the light olive oil, not the extra-virgin kind)
powered sugar (in Canada we call this icing sugar, in USA it is called confectioner sugar)
In a bowl mix together: 1/2 cup of sugar, cinnamon, vanilla and lemon zest. Set aside.
Turn your stove on to medium heat, and using a saucepan, combine the following in the saucepan: butter, 3 TBSP sugar and the water.
Stirring constantly, bring this to a boil.
Once it has boiled, remove from the stove and stir in the flour.
Return the saucepan to the stove, and keep stirring until the mixture forms a ball. Continue stirring for 5 minutes.
Take mixture from saucepan and add to the sugar/cinnamon/vanilla/lemon bowl you had set aside (or if you prefer to use a food processor you can put it in there).
Using a hand mixer (or food processor), add your eggs one at a time, so that each egg is mixed in well with the dough.
Continue beating until mixture is smooth.
At this point you are going to fry the dough, but if you want to do it later, you can. Simply cover the bowl with saran wrap and refrigerate and fry them later.
TO FRY THEM:
Add enough oil into a large frying pan (about 2 inches). Heat oil over medium heat.
Fry them in batches so they are not crowding each other.
When oil is hot, using a melon baller, or small ice cream scooper or a tablespoon and drop the dough into the hot oil. Turn the zeppole a few times so that all sides get a nice golden color.
Once they are all puffed up and golden on all sides (takes about 5 minutes) place each one on paper towels.
Sprinkle with powdered sugar, and if you like, you can sprinkle with cinnamon as well.
Best eaten right after they are made.
Let me know if you have any questions about this recipe if you give it a try.
Feel free to post your favorite traditional recipe as well.