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.
1 cup of water
2 cups of flour
1 stick of butter
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.