Hey, Welcome to my little corner of the internet. Today, I’m excited to take you on a journey to Italy with Zeppole through Beyond the Bayou Blog. These delightful little pastries hold a special place in my heart because they remind me of my childhood spent in my Grandma’s kitchen when she used to make this dish along with Cherry Cheese Danish.
As I stood on a step stool next to my Grandma she would patiently guide me through each step of the recipe, from mixing the dough to shaping this and dusting them with powdered sugar. And oh, the joy of sneaking a warm zeppole straight from the frying pan before they even had a chance to cool down!
Now, whenever I make this recipe in my own kitchen, I can’t help but feel a sense of nostalgia and connection to my heritage. And while my Grandma may no longer be with us, her spirit lives on in every bite of these delicious pastries. So, grab your apron, and let’s get cooking.
What is Zeppole?
Zeppole are delicious Italian pastries, typically enjoyed during festivals like Saint Joseph’s Day. They’re basically fried dough balls, fluffy on the inside and crispy on the outside. Imagine a soft, airy dough, deep-fried until golden brown, then sprinkled with powdered sugar. Sometimes, they’re filled with custard, cream, or even jelly for extra yumminess. It can vary in size, from bite-sized treats to larger ones you can savor slowly. People love them for their irresistible sweetness and delightful texture.
Easy Zeppole Recipe
Equipment
- Mixing Bowls
- Measuring Spoons and Cups
- Spatula
- Powdered Sugar Shaker
Ingredients
- 1 cup All-purpose flour
- 1 cup Water
- 1/2 cup Unsalted butter
- 4 Egg
- Powdered sugar
Instructions
- Prepare Dough: In a pot, combine water, butter, and salt. Bring to a boil, then add flour. Stir until a smooth dough forms.
- Add Eggs: Let the dough cool slightly, then beat in eggs one at a time until smooth.
- Heat Oil: Heat vegetable oil in a pot for frying.
- Form Zeppole: Drop spoonfuls of dough into the hot oil. Fry until golden brown.
- Drain and Dust: Remove zeppole from oil, drain on paper towels, then dust with powdered sugar.
Notes
Nutrition
Time for the Tips!
- Consistency is Key: Ensure the dough is smooth and free of lumps before frying.
- Maintain Oil Temperature: Keep an eye on the oil temperature to prevent it from burning or becoming too greasy.
- Don’t Overcrowd: Fry zeppole in batches to maintain consistent cooking and prevent them from sticking together.
- Use a Spider Strainer: This tool helps safely remove it from the hot oil and allows excess oil to drain.
- Adjust Frying Time: Depending on the size of your zeppole, frying time may vary. Aim for a golden brown color.
- Serve Fresh: Zeppole is best enjoyed warm and freshly fried. Serve them immediately for the best taste and texture.
- Get Creative: Experiment with different fillings like custard, cream, or jelly to add variety to it.
- Powdered Sugar Sift: For an even dusting, sift powdered sugar over it using a fine-mesh sieve.
what to Serve with Zeppole?
