Ingredients:

  • 1 cup (240 ml) Water
  • 1/2 cup (1 stick / 113 g) Unsalted Butter, cubed
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (125 g) All-Purpose Flour, sifted
  • 3 to 4 Large Eggs, room temperature, lightly beaten
  • 6 cups (1.5 Litres) Neutral Frying Oil (e.g., Canola or Vegetable Oil)
  • 1/2 cup (60 g) Icing (Powdered) Sugar
  • 1 teaspoon Ground Cinnamon (Optional)

Instructions:

  1. Bring to a Boil: In a heavy-bottomed saucepan, combine the water, butter, and salt. Heat over medium-high heat until the mixture comes to a rolling boil and the butter is completely melted.
  2. Add Flour: Immediately remove the pan from the heat. Tip the sifted flour in all at once. Stir vigorously with a wooden spoon until a thick dough forms and pulls away cleanly from the sides of the pan.
  3. Dry the Dough (The Panade): Return the pan to low-medium heat. Cook the dough, stirring constantly, for 2–3 minutes. This critical step cooks out excess moisture. The bottom of the pan should develop a thin film.
  4. Cool: Transfer the dough to a bowl or a stand mixer bowl. Allow it to cool for 5–10 minutes. It should still be warm, but cool enough that it won’t scramble the eggs.
  5. Add Eggs Gradually: Add the lightly beaten eggs, one at a time, incorporating each fully before adding the next. Use the stand mixer (paddle attachment) on medium speed, or use strong elbow grease if mixing by hand.
  6. Check Consistency: Stop adding the eggs when the dough reaches the proper choux consistency. It should be glossy, soft, and when lifted with a spatula, it should hang in a thick 'V' shape, slowly dripping back into the bowl.
  7. Heat the Oil: Pour the neutral oil into the heavy-bottomed pot to a depth of about 2 inches (5 cm). Heat the oil slowly to 350°F (175°C). Use a thermometer and maintain this temperature.
  8. Portion and Fry: Using two dampened teaspoons or a piping bag, carefully drop tablespoon-sized balls of dough into the hot oil. Do not crowd the pot. Fry in small batches (4–6 zeppole at a time).
  9. Cook and Turn: Fry for approximately 2–3 minutes per side, turning occasionally, until they are evenly golden brown, puffed, and light. The interior must cook fully.
  10. Drain: Remove the zeppole with a slotted spoon and transfer them immediately to a wire rack lined with paper towels to drain excess oil.
  11. Dust and Serve: While still warm, transfer the zeppole to a bowl containing the icing sugar (or cinnamon sugar mixture). Toss gently to coat thoroughly.
  12. Serve immediately, typically accompanied by strong espresso or dessert wine.