Neapolitan Zeppole

Neapolitan zeppole are a classic Italian sweet, typical of the St. Joseph’s feast day and the Easter tradition, but enjoyed all year round. Here’s the recipe:

Ingredients

• 500 ml of water
• 1 pinch of salt
• 25 g of lard (or butter if you prefer)
• 400 g of 00 flour
• 9 eggs
• grated zest of 1 lemon
• Peanut oil for frying
• 150 g of granulated sugar for dusting
• (optional) custard cream for filling
• (optional) candied cherries for decorating

Preparation

1. In a saucepan, bring the water to a boil with the pinch of salt and the lard.
2. Remove from heat and pour all the sifted flour in at once, stirring vigorously with a wooden spoon until a homogeneous mixture is obtained.
3. Put the saucepan back on the fire and “dry” the mixture, continuing to stir for about 2 minutes, until it detaches from the sides.
4. Transfer the mixture to a bowl and let it cool.
5. When it is lukewarm, add the eggs one at a time, incorporating them well before adding the next.
6. Also add the grated lemon zest.
7. Heat plenty of seed oil in a deep-sided pan. With the help of two spoons, form pieces of dough and fry them in the hot oil until golden, turning them once.
8. Drain them on paper towels and then roll them in the granulated sugar.
9. Serve warm as they are or filled with custard cream and decorated with a candied cherry.

Zeppole are best if consumed very fresh. If you choose to fill them with custard cream, make a small hole in the zeppola with a knife and use a pastry bag to insert the cream. The contrast between the fried dough, the sweetness of the cream, and the sourness of the cherry is a classic that delights the palate!

Curiosity

The St. Joseph’s zeppole are also called “St. Joseph’s cream puffs,” and everyone has their version: some families prepare them baked rather than fried. In any case, they represent a real delicacy of the Italian sweet tradition!