Ingredients:

  • 1 cup Water
  • 1/2 cup (1 stick) Unsalted Butter, cubed
  • 1 tsp Granulated Sugar
  • 1/2 tsp Fine Sea Salt
  • 1 cup All-Purpose Flour, sifted
  • 3 to 4 Large Eggs, room temperature
  • 1 tsp Vanilla Extract (optional)
  • 4 cups Neutral Frying Oil (Grapeseed, Canola, or Peanut oil)
  • 1 cup Confectioners' Sugar, for dusting
  • 1 tsp Lemon Zest (optional)

Instructions:

  1. Bring to a Boil: In a heavy-bottomed saucepan, combine the water, butter, salt, and granulated sugar. Bring the mixture quickly to a rolling boil over medium-high heat.
  2. Add Flour and Cook: Once boiling, remove the pan immediately from the heat. Dump all the sifted flour into the liquid at once. Stir vigorously until combined.
  3. Form the Panada: Return the pan to medium heat. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away cleanly from the sides of the pan. Continue cooking and stirring for 1–2 minutes to dry out the dough.
  4. Cool the Dough: Transfer the hot Panada to the bowl of an electric mixer. Beat it on medium speed for 2 minutes to release steam and cool it slightly.
  5. Add Eggs Gradually: With the mixer running on medium-low, add the eggs one at a time, allowing each egg to be fully incorporated before adding the next.
  6. Check Consistency: Stop adding eggs when the dough is smooth and shiny and forms a soft 'V' ribbon shape when dropped from the paddle attachment. Transfer the choux dough into a piping bag fitted with a large tip.
  7. Heat the Oil: Pour the neutral oil into a saucepan or deep fryer until it reaches a depth of about 2 inches. Heat the oil to 360°F (180°C). Use a thermometer to maintain this temperature.
  8. Drop and Fry: Carefully pipe 1–2 inch dough rounds or strips directly into the hot oil, using scissors to snip the dough cleanly from the tip. Alternatively, use two dampened spoons to scoop and drop the dough.
  9. Cook in Batches: Fry 4–6 Zeppole at a time for 3–5 minutes per batch, turning them occasionally, until they are puffed, light golden-brown, and sound hollow when tapped.
  10. Drain: Remove the Zeppole with a slotted spoon and immediately place them on a wire rack lined with paper towels to drain excess oil.
  11. Dust: While still warm, toss the Zeppole gently in a bowl containing the confectioners' sugar (mixed with optional lemon zest). Serve immediately.