Neapolitan Zeppole

Neapolitan zeppole are a classic Italian dessert, typical of the period around the feast of St. Joseph and the Easter tradition, but enjoyed all year round. Here is the recipe:

Ingredients

• 500 ml water
• 1 pinch of salt
• 25 g lard (or butter if you prefer)
• 400 g 00 flour
• 9 eggs
• Grated zest of 1 lemon
• Peanut oil for frying
• 150 g granulated sugar for dusting
• (optional) pastry cream for filling
• (optional) sour cherries in syrup for decoration

Preparation

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

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

Trivia

St. Joseph’s zeppole are also called “St. Joseph’s choux” and everyone has their own version: some families bake them instead of frying. In any case, they represent a true delicacy of Italian pastry tradition!