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SEARCH RECIPES: LOCATION: Recipes >> Pastries >> Zeppoli 01    Zeppoli 01 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. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 3 of 4 people found the following review helpful: Taste: Ease of Prep: Appearance: 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! Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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