Marubei St. Joseph’s fritters from the Padua tradition!
If you think Father’s Day is only about cream puffs and zeppole, you haven’t tried the Marubei yet.
This typical recipe from Padua is a true gem of the Venetian tradition, prepared especially for March 19th.
They are fritters with a unique texture that, at first glance, closely resemble choux pastry dough, but hide a soft center and an old-fashioned flavor.
I love experimenting with suggestions I receive from followers; this recipe was sent to me by a user and, I confess, at first it left me a little skeptical.
However, curiosity in the kitchen is essential and I decided to get cooking.
Result?
Recipe fully approved!
With very few ingredients and a simple method, you’ll obtain delicious fritters that will delight both adults and children.
Making Marubei St. Joseph’s fritters is truly achievable for everyone, but there is one essential tip to follow to best appreciate their texture.
My advice is to have a little patience after frying: don’t eat them when they’re too hot! Right after removing them from the oil, the inside mixture may be excessively soft, almost undercooked.
Wait until they are at least lukewarm or, even better, let them cool slightly: only then will the internal structure stabilize, becoming perfect and giving you a balanced, fluffy bite.
These fritters are the perfect idea for those who want to celebrate St. Joseph with a dessert that’s different from the usual, bringing a piece of Padua history to the table.
Dust them generously with powdered or granulated sugar and get ready to see them disappear from the platter in an instant!
About 100 kcal per fritter
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: about 25
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Veneto
- Seasonality: Father's Day
Ingredients to make Marubei St. Joseph’s fritters
- 1 cup water
- 3.5 tbsp butter
- 1 1/4 cups type 0 flour
- 1 pinch salt
- grated zest of 1 lemon
- 2 heaping tbsp sugar
- 3 medium eggs
- sunflower or corn oil for frying
- 3 tbsp powdered sugar (for dusting)
Preparation of Marubei St. Joseph’s fritters
In a stainless steel saucepan put the water, butter, sugar, grated lemon zest and a pinch of salt; bring to a boil and let it boil for 10 minutes.
After that time, add all the flour at once and stir well until you obtain a ball, then turn off the heat.
Let the dough cool slightly.
Add the eggs and mix well so they are fully incorporated, obtaining a soft mixture similar to choux pastry.
Prepare a pan with oil for frying and heat it. When the oil is ready, set the flame to medium, form small balls with two teaspoons and drop them into the oil, cooking them for a few minutes, then drain them on absorbent paper.
