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Friday, February 8, 2013

ZEPPOLE DI SAN GIUSEPPE


March 19th is the feast of San Giuseppe. On this festive occasion,  Italy also celebrates Father’s Day, and these zeppole are our traditional delicacies.





Ingredients

1 cup of water
2 cups of flour
1 stick of butter
4 eggs
1/2 cup sugar
2 tablespoons of ground cinnamon
1/4 teaspoon of salt
Olive or vegetable oil for frying
Take the 1/2 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.



Transfer the flour mixture to a bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. Cover with plastic wrap and place in the refrigerator for 1/2 hour.




Shape the dough into bows or circles.   Meanwhile, pour 2 inches of oil into a large frying pan. Heat the oil over medium heat.  Fry the zeppole few at a time.  Do not crowd them.

Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. 



Toss with cinnamon-sugar. Arrange on a platter and serve immediately.


6 comments:

  1. they look delicious!! maybe i will make them on for myself!


    joe

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  2. Traditionally the Italians make them with powdered sugar. I have had them with cinnamon sugar in Mexico. The Mexicans make a similar fried dough. Dominick

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    Replies
    1. Dominick, thank you for commenting. I use regular sugar mixed with cinnamon.

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