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Zeppoli
Yield: 20 servings

2 tb butter
pinch salt
1 c flour
3 eggs
1 egg yolk
vegetable oil for deep frying
1/2 c confectioners' sugar

Put butter and salt into a saucepan with 1 cup water. Boil until
butter dissolves. Off heat, dump in flour all at once and stir
rapidly to mix. Return pan to medium-high heat and cook, still
stirring rapidly, until mixture is smooth and begins to coat bottom
and sides of pan. Remove pan from heat and, one at a time, add eggs
and extra yolk, stirring briskly until each addition is absorbed.
Let mixture cool to room temperature. Put confectioners' sugar into
a brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons,
drop in nuggets of dough about the size of a small walnut. Fry a
few at a time for 5-to-6 minutes each. As they cook, the zeppoli
will rise to the surface, turn over when their bottom halves are
golden brown, and finally rupture slightly and puff further as the
interior dough expands. Remove them from the oil when golden brown,
firm, and hollow inside. (Check one from the first batch, and if
the interior is at all soggy, cook the rest longer.) Drain zeppoli
briefly on paper towels, then toss in the bag with confectioners'
sugar. Serve at once.

Note: As made in Naples for the Feast of San Giuseppe, these crullers
are piped from a pastry bag into ring shapes. After being fried,
their centers are filled with pastry cream and cherry preserves.

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3 of 4 people found the following review helpful:
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Zeppoli Review, September 19, 2005 - 12:43 AM
Reviewer: Annamaria Settanni-McDOnald from Parma, Ohio
Zeppoli's are a prized possesion every Labor Day weekend at our Italian Church named St. Rocco's Roman Catholic Church. Basically Italian Denominated. Every year we bussle down to the feast and stand in line for like a half an hour to an hour just to get these. We've been doing this since we came here from Italy with my parents and lived across from the Church down the street. It is our tradition as our family has roots to this church because my family helped build it some 90 years ago. Year after year, first my great uncle and then my grandparents who eventually moved backed to Italy constantly ate Zeppoli's. Now being married to an Irish man, I've introduced his family and my husband to this yummy treat, let's just say, every year they're like where's the Zeppoli's. They are best Hot with lots of confectioner's sugar, and although in the morning we still eat them. But our church has a secret recipe and who ever works the Zeppoli dough (some 30 Italian women) have to make a vow not to spill the beans on the recipe. Then they bring up the dough where another 30 Italian women and church parishoners donate their time to the church to fry up these awesome yummy satisfying Italian Donuts! There is another variation to this that is much like made from a cream puff mixture made into rings and then filled with custard and cherries or not. But my favorites are the donuts. I think the best ones I had that were like the cream puff ones were in Toronto where I have my cousins living in an Italian dominated neighborhood. We Italians always stick together! ENJOY!

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