Zeppole might be one of the oldest street foods. Debuting in Naples and traditionally served on St. Joseph’s Day, some recipes date back to the late 1800s. Now, you can find these sugary fried-dough balls in markets all over the globe.
Serves 4-6
Prep time: 20 minutes
Cook time: 30 minutes
Zeppole might be one of the oldest street foods. Debuting in Naples and traditionally served on St. Joseph’s Day, some recipes date back to the late 1800s. Now, you can find these sugary fried-dough balls in markets all over the globe.
Serves 4-6
Prep time: 20 minutes
Cook time: 30 minutes
Combine butter, salt, sugar, and water in a saucepan over medium heat. Bring to a boil and immediately remove from heat and stir in flour. Return the pan to the heat and stir continuously until a ball forms, about 3 minutes. Transfer the ball to a mixing bowl. Using an electric mixer on low speed, incorporate the eggs one at a time. Beat until smooth.
Add 2 inches of olive oil to a large frying pan and head to 375°F. Carefully drop about 1 tablespoon of the dough into the oil in batches of 4-6. Turn the zeppole until golden and puffed, about 4 minutes. Drain on paper towel and toss in powdered sugar.
