And for the “transforming a sweet into a savory” series, today we prepare savory zeppole, an alternative and irresistible version perfect for Father’s Day and for St. Joseph’s Day. If you’re looking for an original idea that recalls tradition but in a different way, this recipe is the right one.

The idea almost came by chance, because my children don’t like sweets very much, but they can never resist a savory offer. So I took the classic base for St. Joseph’s zeppole, soft and showy, and transformed it into an elegant and super versatile appetizer, ideal for a family aperitif, a buffet or a special occasion.

The result is bite-sized pieces that are nice to look at, light and easy to fill, perfect for bringing something different to the table without giving up the call of tradition.

A simple but impressive recipe that combines practicality and refined presentation, designed to surprise with taste and originality on the day dedicated to dads or on any special occasion.

Below you can find the traditional recipe and the Bimby version.

Ingredients

2/3 cup water
6 tbsp butter (in pieces)
1 pinch salt
1 cup all-purpose flour
3 eggs (about 2 oz (60 g) each)

Tools

I used the Bimby but these are very easy to prepare with a saucepan and a whisk as well.

Piping bag
Baking sheet
Knife
Parchment paper

Steps

Recipe with the Bimby
Place the water, the soft butter cut into pieces and the pinch of salt in the bowl and cook for 5 minutes at 212°F, Speed 1. Add the flour and mix for 20 seconds, Speed 4.
Remove the bowl from its housing and let everything cool for about 10–15 minutes.
In the meantime preheat the oven to 392°F and line a baking sheet with parchment paper.
Place the bowl back in its housing and, with the blades running, add the eggs one at a time through the lid hole.
Transfer the dough to a piping bag, take the lined baking sheet and pipe your zeppole.
Traditional recipe
Pour the water, the butter in pieces and the salt into a saucepan with a thick base and bring to medium heat until the butter has completely melted and the liquid begins to simmer.
Remove from the heat and add the flour all at once, stirring immediately and vigorously with a wooden spoon to prevent lumps from forming.
Return to low heat and continue stirring until the dough becomes compact and easily detaches from the sides of the pan, forming a single mass. A light film will form on the bottom, a sign that the base is ready.
Transfer the dough to a bowl and let it cool for about 10–15 minutes so as not to cook the eggs when you add them.
Add the eggs one at a time, mixing well after each addition and waiting for each to be completely absorbed before adding the next. At the end you should obtain a smooth, homogeneous and quite firm mixture.
Baking the zeppole
Transfer the dough to a piping bag, take the lined baking sheet and form your zeppole.
Bake for about 20–25 minutes until fully golden and, once cooked, turn off the oven and leave the zeppole inside with the door ajar for about 10 minutes.
At this point remove from the oven and let cool.
Now you can move on to filling them.
I filled them by cutting them in half and, with the help of a piping bag, filled them with spreadable cheese.
I added cooked ham in one and bresaola and arugula in the other.
I decorated with cherry tomatoes.