Fried dough. It sounds so plain and mundane, but when you think about it--the possibilities are endless. Countless regions around the world have their own versions of fried dough that are part of their culinary heritage. Beignets in New Orleans. Churros in Mexico. Sufganiya are enjoyed in Israel and around the world in celebration of Hanukkah. Bomboloni in Tuscany. Oliebollen are enjoyed in the Netherlands at Christmas time. Munkki in Finland. The list goes on. Let's not forget the guilty pleasure of Elephant Ears and Funnel Cakes at fairs and festivals in the U.S. (I may have just stumbled upon a great travel itinerary...Travel across the world trying every region's version of a doughnut? I'm sure someone has done it already.)
Zeppole (plural for "zeppola"), are traditionally enjoyed in Rome in celebration of St. Joseph's Day, but are very easy to make and enjoy at home no matter where you live any day of the year. Making zeppole, or any type of doughnuts, does not need to be an overwhelming proposition. The trick is to keep an eye on the temperature of the oil, and adjust is as needed throughout the process to maintain even frying. I really like making doughnuts outside. My favorite way to make them is on crisp Fall mornings outside on our porch or picnic table. An electric frying pan works really well, especially if you want to do your frying outside. You don't need to own a deep-fryer to make zeppole. Just a pan on the stove and a fry/candy thermometer work great too. Just be sure to keep lots of paper towel nearby, and choose an oil that doesn't take on a scorched taste at high temperatures. Peanut oil is great for frying if you don't have an allergy to peanuts. Vegetable oil works well too.
Zeppole
- Total Time: 30 minutes
- Yield: 18-20 zeppole 1x
Ingredients
- 5 tablespoons unsalted butter
- pinch of salt
- 2 tablespoons sugar
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- ¼ teaspoon pure vanilla extract
- Vegetable or Peanut Oil, for frying
- ½ cup confectioners' sugar
- ¼ teaspoon ground cinnamon
Instructions
- In a medium saucepan, combine the butter, salt, and sugar with 1 cup water and bring to a boil. Remove from the heat. Add 1 cup flour all at once. Stir thoroughly until completely mixed and a dough forms.
- Return pan to medium heat, and stir dough mixture for 1 minute longer. Remove from heat.
- One at a time, add eggs to the dough. Add vanilla. Beat well by hand with a wooden spoon or use a electric mixer until eggs and vanilla are incorporated.
- In a medium skillet or saucepan, pour in enough oil to reach a depth of 1 inch. Heat oil to 375 degrees F. Using two teaspoons or a small cookie dough scoop, scoop out a ball of dough about 1-½ inches in diameter and drop carefully into the hot oil. Repeat with 5 more balls of dough, frying in batches of about 6 at a time for 6 minutes, until golden brown on all sides. (Please resist the urge to over-crowd the pan. Adding too many balls of dough at once will cause the temperature of the oil to drop dramatically.)
- Drain on paper-towel lined baking sheet.
- Repeat until no dough remains, adjusting the heat as needed to maintain oil temperature of 375 degrees F.
- In a small bowl, combine confectioners' sugar and cinnamon. Sift or sprinkle sugar mixture over the zeppole.
- Serve immediately.
Cristina
Bellissime e buone!! I'll have to make some soon...haven't had them in a long time!!
Flavia
Bravissima, Mandy! Isn't the dough a cinch to make? It's the same as "pate a choux" used to make profiteroles and eclairs. I love how the Italians take it to the next level of deliciousness and fry the dough. :) I'm having a great time reading your posts from Italy!
Thalia @ butter and brioche
Zeppole are delicious! Thanks for the delicious, I have never known how to make them before so your step by step instructions will help me when I recreate the recipe.