Preparation of Fried Zeppole di San Giuseppe

• To prepare the fried Zeppole di San Giuseppe, first make the pastry cream, you can follow my recipe found among the ingredients.

  Or prepare it even in the microwave (much easier and faster) then place it in a piping bag with a star nozzle and let it cool.

• Now prepare the choux pastry by placing the water with the cold butter from the fridge cut into pieces and the salt in a saucepan.

  Turn on the heat and melt while stirring with a hand whisk.

• When the butter is melted and the water begins to boil, add the flour all at once.

  Stir quickly with the wooden spoon until the mixture detaches from the sides (still on the heat).

• Turn off the heat and pour the mixture into a bowl, spreading it out to let it cool down.

• Add one egg at a time and mix vigorously with the wooden spoon until it is absorbed, then add the second egg.

  Let it be absorbed and add the third, it will be difficult at first to combine them but gradually it will come together.

• You need to obtain a smooth and homogeneous yet creamy mixture, place it in a piping bag with a medium-sized star nozzle.

• On the work surface, spread a sheet of parchment paper and draw circles with the piping bag, thus creating the fried Zeppole di San Giuseppe.

• Make 2 turns for each zeppola, going upwards; the larger the zeppole you create, the fewer you will get, with these doses you will have 6 zeppole of 2.75 inches each.

  Cut the parchment paper around the newly created zeppole, forming squares.

• Once all the zeppole are created, heat the peanut oil in a small, tall saucepan to fry them.

  You need to measure 330°F with the kitchen thermometer for optimal cooking, ensuring they do not become greasy after frying.

• Fry 2 Zeppole di San Giuseppe at a time, grabbing the parchment square; when the zeppola comes into contact with the oil, the parchment paper will detach, remaining in your hand.

• Let them brown on one side, turn them with a slotted spoon, and let them brown on the other side as well.

  It will take about 5 minutes, then drain them on parchment paper to remove excess oil.

• When all the zeppole are ready, if you like, you can sprinkle them with powdered sugar and then make a generous swirl of pastry cream.

• Finish with a syrupy cherry placed in the middle of the pastry cream.

• If you prefer, you can bake the zeppole; once formed on the parchment paper, preheat the oven to 390°F in static mode.

• Transfer the parchment paper with the newly formed zeppole inside a baking tray and bake for 20/25 minutes on the lower rack of the oven.

• Turn off the oven, open the door slightly and prop it open with a wooden spoon to create a small gap, allowing the zeppole to dry inside.

• Fill them only when they are completely cold, arranging them on a serving tray.

• I leave you my FACEBOOK PAGE if you want to be updated every day with my recipe.