Fried St. Joseph’s Zeppole

INGREDIENTS

• 3 medium eggs;
• 150 g of 00 flour for cakes;
• 250 of water;
• 60 g butter;
• 40 g of sugar;
• 1 pinch of salt;
• the grated zest of 1 lemon;
• 1 sachet of vanilla

For the custard:

• 400 ml of whole milk;
• 2 egg yolks;
• The grated zest of half a lemon;
• 50 g corn starch;
• 100 g sugar;
• The grated zest of 1 lemon.

To decorate, black cherries or cherries in syrup, icing sugar.

For frying peanut oil.advertising

STEP

1. First prepare the custard:
2. Pour the milk into a saucepan and bring to the boil;
3. Meanwhile, take a bowl, pour in the egg yolks, add the sugar and whisk, then add the corn starch and mix well;
4. Now take two ladles from the milk and pour them into the mixture of eggs, sugar and starch, mix;
5. We transfer the remaining boiling milk back into the saucepan, add the lemon zest and stir to thicken, about 2-3 minutes, cooking is very quick;
6. Once cooked, transfer the custard into a bowl, cover (in contact) with cling film and leave to cool;
7. Preparation of the zeppole dough:
8. In a saucepan, large enough, pour the water, add the butter, and melt everything over a low flame;
9. When it boils, turn off the heat and pour in the flour all at once, mix well and return to a low heat, cook for 5-6 minutes, always stirring with a wooden spatula;
10. Turn off the heat, pour the mixture into a bowl and let it cool. Add one egg at a time, letting it absorb completely before adding the next, mixing with a whisk, until you obtain a smooth and homogeneous mixture;
11. Then add the sugar and vanilla and mix;
12. Fill a pastry bag with the mixture;
13. Now take a pan, pour in the peanut oil, when it is hot, dip some squares of baking paper, where the zeppole were previously formed, with the help of a pastry bag with a star-shaped nozzle, then remove the paper and proceed with frying the zeppole;
14. In a short time the zeppole will swell, I recommend turning them often so that they rise well;
15. Once they are cooked, remove them with a slotted spoon and drain them on a plate lined with absorbent paper;
16. Fill the Zeppole with the custard and the cherries or black cherries in syrup;
17. Amazing.. try them!!