Ingredients:
- 1 cup all-purpose flour
- 1 cup water
- 1 stick unsalted butter (8 tablespoons)
- 4 eggs
- 1 teaspoon lemon zest
- 1/4 cup sugar
- 1/4 teaspoon salt
- Enough oil for frying
- Powdered sugar for serving
Instructions:
- Prepare Dough Mixture: In a saucepan or pot, combine water, butter, sugar, and melt the butter over medium-low heat.
- Add Flour: Remove from heat and quickly add flour, stirring to avoid lumps. This step can be done on heat, but speed is crucial to prevent lumps.
- Cook and Add Lemon Zest: Return to heat, stirring continuously for about 2 minutes. Add lemon zest during this process.
- Incorporate Eggs: Remove from heat and add eggs one at a time, mixing well. Use a stand mixer or a ladle for mixing.
- Heat Oil: Heat oil to 350-360 degrees F. Test readiness by dipping a wooden ladle; if it bubbles, it’s ready. Alternatively, fry a small piece of dough – if it floats immediately, it’s ready; if it browns too quickly, it’s too hot.
- Fry Zeppole: Scoop dough with a small ice cream scoop or spoon. Fry until golden brown, turning those not rotating on their own. Drain on paper towels and repeat until the dough is finished.
- Cool and Dust: Allow them to cool, then dust with powdered sugar.
FAQs:
- Q: Can I add other flavors to the Zeppole dough?
- A: Absolutely! Experiment with extracts like vanilla or almond for additional flavor profiles.
- Q: Can I make the Zeppole in advance?
- A: While they’re best fresh, you can reheat them in the oven before serving.
- Q: What is the best way to store leftover Zeppole?
- A: Store in an airtight container at room temperature; avoid refrigeration to maintain texture.
Conclusion:
Bring a taste of Italy to your kitchen with our Zeppole recipe – a delightful blend of tradition and flavor. Whether you’re a seasoned chef or a beginner, this easy-to-make treat promises a journey of sweet indulgence. Try it out and relish the joy of homemade Italian donuts!