These are wonderful pastries that can be served filled or with just a sprinkling of sugar.
Many people have e-mailed recently requesting a recipe for zeppole. Their search is sometimes hindered by the dialect which their grandparents used. All the stories are similar, a light pastry that was deep fried, but was delicious and warming. The word zeppole comes from "zeppelin." This gives you an idea of how much the pastries puff up during frying. Some regions feature a more chewy, bread-like zeppole. They can be filled with fresh whipped cream or custard. You can add herbs for a savory bread that is perfect for parties.
Ingredients
- 2 cups water
- 10 oz granulated sugar
- 3 tbs olive oil
- 1/2 tsp salt
- 2 cups flour
- 2 large eggs
- 1/4 cup light, white wine
- oil for frying
- powdered sugar
Directions
- Mix water, sugar, and oil in a heavy saucepan and bring to a boil.
- Mix flour into boiling water all at once.
- Remove from heat and begin whisking or stirring with a wooden spoon until the mixture forms a mass.
- Return to low heat and cook 5 minutes, stirring constantly.
- Remove from heat, and add
eggs 1 at a time. Beat vigorously after each addition or the egg will cook. - Add wine and beat the dough until satiny.
- Grease a
countertop or board with oil. - Turn out the dough and pat down flat.
- Fold sides over on itself so there are 3 layers. Repeat this five more times.
- Heat oil in a large pot or fryer.
- Take about 1/3 of dough
and roll out in a log, to the thickness of your thumb. Pinch off a tsp size piece. - Place 3 or 4 at a time into boiling oil.
- Turn and fry until golden on both sides.
- Drain on brown paper.
- Place into a paper bag and sprinkle powdered sugar over them. Close the bag and shake to cover with sugar.
Note: Some cooks like to form the zeppole into rings, more like a donut. You can add ground sage, ground bay leaf, and other savory seasonings to the batter. Instead of using white wine, try Amaretto liquor or Marsala wine.
