Recipe courtesy of Joseph DeVenuto
Zeppole
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- Level: Advanced
- Total: 1 hr 55 min
- Prep: 10 min
- Inactive: 1 hr 20 min
- Cook: 25 min
- Yield: 18 to 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 184
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 2 g
- Cholesterol
- 40 mg
- Sodium
- 45 mg
- Level: Advanced
- Total: 1 hr 55 min
- Prep: 10 min
- Inactive: 1 hr 20 min
- Cook: 25 min
- Yield: 18 to 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 184
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 2 g
- Cholesterol
- 40 mg
- Sodium
- 45 mg
Ingredients
Directions
- 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.
- When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired.
