- 1/4 pound butter
- 1 cup water
- 1 cup all-purposes flour
- 2 teaspoons baking powder
- 4 eggs
- Vegetable oil, for frying
- 3 cups sugar
- Honey, optional
Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time.
Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour.
In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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