Marubei St. Joseph’s Fritters are a typical recipe from Padua made for Father’s Day.
The dough resembles choux pastry; it’s a simple recipe needing few ingredients, resulting in delicious fritters.
The recipe, which was kindly shared with me by a user, initially left me skeptical, but I must always try everything, and this recipe is highly recommended.
The only tip: don’t eat them too hot after frying; at least wait until they’re warm since the internal mix is quite soft when hot but perfect after cooling down.
If you make this or any other recipe on my blog, feel free to send me your photos, and I’ll post them on my Facebook page with your name.
Approximately 70 Kcal per fritter
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: About 25
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Veneto
- Seasonality: Father's Day
Ingredients to make Marubei St. Joseph’s Fritters
- 1 cup cup water
- 3.5 tbsps tbsps butter
- 1 1/4 cups cups all-purpose flour
- 1 pinch salt
- Grated zest of 1 lemon
- 2 tablespoons heaping tablespoons of sugar
- 3 medium eggs
- Sunflower or corn oil for frying
- 1.5 tbsp tbsp powdered sugar
Preparation of Marubei St. Joseph’s Fritters
In a steel saucepan, place the water, butter, sugar, grated lemon zest, and a pinch of salt; let it boil for 10 minutes.
After the time, add the flour all at once and stir well until you get a ball, then turn off the heat.
Let the dough cool a bit.
Add the eggs and mix well to incorporate them into the dough, obtaining a soft mixture similar to choux pastry.
Prepare a saucepan with oil for frying and heat it; when the oil is ready, adjust to medium heat, create balls with two teaspoons, and drop them into the oil, cooking for a few minutes before draining on absorbent paper.
