Saint Joseph’s zeppole (fried) are one of those pastries that smell like a celebration even before they reach the table. Soft, golden, with a generous heart of pastry cream and the unmistakable sugared cherry on top: they are the symbol of March 19th, but let’s be honest… any excuse is good to make them.
Crispy outside and tender inside, fried zeppole have a unique texture thanks to the choux pastry base that puffs up in cooking to create a light, irresistible structure. Frying gives a slightly crisp shell that encloses an airy interior, perfect to fill with plenty of velvety cream.
In this recipe I explain step by step how to get perfect zeppole: puffy and dry, without splitting while cooking and with impeccable frying. By following the right tips — oil temperature, dough consistency and resting times — you’ll bring to the table fried Saint Joseph’s zeppole just like the pastry shop ones.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 40 Minutes
- Portions: 16
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients for Saint Joseph’s zeppole
- 2 cups All-purpose flour (type 00)
- 1 cup + 1 tbsp Water
- 5 Eggs (medium)
- 3 1/2 tbsp Butter (cut into pieces)
- 1 tsp Salt
- 4 1/4 cups Peanut oil (for frying the zeppole)
- Amarena cherries in syrup (1 for each zeppola)
- to taste Powdered sugar
- to taste Pastry cream (for decorating the zeppole)
Tools for Saint Joseph’s zeppole
- 1 Pot
- 1 Wooden spoon
- Piping bag wide star tip 8/10 mm
- Parchment paper
- Pan high-sided for frying
Preparation for Saint Joseph’s zeppole
To prepare Saint Joseph’s zeppole, bring the water, butter and salt to a boil in a small saucepan.
Remove from the heat and add all the flour at once, stirring vigorously.
Return to the heat and cook, stirring, until the mixture pulls away from the sides and forms a compact ball.
Let it cool slightly, then add the eggs one at a time, fully incorporating each egg before adding the next.
You should obtain a smooth, creamy but firm dough.
Transfer the dough to a piping bag fitted with a wide star tip.
Pipe rings onto squares of parchment paper (this will make them easier to fry without deforming).
Heat the oil to 338°F.
Immerse the zeppole along with the parchment square (the paper will detach by itself after a few seconds).
Fry a few at a time, turning often, until they are puffed and nicely golden.
Drain on paper towels.
Once cooled, fill the center with pastry cream, add a cherry on top and dust with powdered sugar.
Your fried Saint Joseph’s zeppole are ready.
The oil should not exceed 347°F or they will darken too much outside while remaining raw inside.
The dough must not be runny: it should fall in a ribbon but keep its structure.
Do not overfill the pan: they need space to puff up.
If you want even puffier zeppole, you can pipe a double ring of dough when forming them.
Unfilled zeppole keep for 1 day at room temperature.
Once filled, it’s best to keep them in the refrigerator and consume within 24 hours.
Freezing after filling is not recommended.
Can I prepare the dough in advance?
Better not, choux pastry should be fried immediately.
Can I bake them instead?
Yes, at 374°F for about 25–30 minutes, but they will be less crispy compared to the fried version.
