Authentic Italian Zeppole Recipe

Ingredients

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cake flour 1/2 cup (60g) cake flour
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine water, butter, salt, and granulated sugar. Bring to a boil over medium heat.
2. 2.
   Reduce heat to low and add all-purpose flour and cake flour. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. 3.
   Transfer the dough to a mixing bowl and let it cool for a few minutes.
4. 4.
   Using an electric mixer or a wooden spoon, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. 5.
   Stir in the vanilla extract and lemon zest until well combined.
6. 6.
   In a deep pot or fryer, heat vegetable oil to 180°C (350°F).
7. 7.
   Using a small ice cream scoop or two spoons, drop spoonfuls of dough into the hot oil, frying in batches to avoid overcrowding.
8. 8.
   Fry the Zeppole until golden brown and puffed, turning them occasionally for even cooking. This should take about 3-4 minutes per batch.
9. 9.
   Remove the Zeppole from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
10. 10.
    Dust the Zeppole generously with powdered sugar while they are still warm.
11. 11.
    Serve the Zeppole immediately and enjoy!

Treat your ingredients with care...

• Butter — Use unsalted butter to control the saltiness of the dough.
• Lemon zest — Make sure to use organic lemons and wash them thoroughly before zesting to avoid any pesticide residue.

Tips & Tricks

• Make sure the oil is at the correct temperature before frying the Zeppole to ensure they cook evenly and don't absorb excess oil.
• Dust the Zeppole with powdered sugar while they are still warm to allow it to stick better.
• Serve the Zeppole immediately for the best texture and flavor.
• You can add a touch of cinnamon to the powdered sugar for an extra flavor dimension.
• If you prefer a lighter version, you can bake the Zeppole instead of frying them.

Serving advice

Zeppole are best enjoyed warm. Serve them as a delightful dessert or a sweet treat with a cup of coffee or tea. They are perfect for sharing with family and friends during special occasions or as a delicious indulgence any time of the year.

Presentation advice

Arrange the Zeppole on a platter or a dessert plate, dusted generously with powdered sugar. You can garnish them with a sprig of fresh mint or a twist of lemon zest for an elegant touch. Serve them alongside a small bowl of powdered sugar for dipping or sprinkling.