Zeppole Recipe

• In a medium saucepan, combine the water, whole milk, unsalted butter, granulated sugar, and salt. Bring this mixture to a gentle boil over medium heat until the butter is fully melted.
• Remove the saucepan from heat and quickly add the all-purpose flour. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
• Allow the dough to cool for a few minutes. Once it’s warm (not hot), add the eggs one at a time, mixing well after each addition. The dough should be smooth, glossy, and somewhat thick.
• In a large pot or deep fryer, heat your oil to 350°F (175°C). You’ll want to have enough oil to submerge the Zeppole completely.
• Scoop the dough into a piping bag fitted with a large round tip. Pipe small rounds of dough into the hot oil, being careful not to overcrowd the pot. Fry until golden brown, about 3-4 minutes, turning them halfway through.
• Using a slotted spoon, remove the Zeppole from the oil and place them on a cooling rack lined with paper towels to drain. Once they’ve cooled slightly, dust with confectioners' sugar.
• Enjoy your freshly made Zeppole warm, or allow them to cool completely before storing. These delightful treats are best enjoyed on the day they are made!