Zeppole

Method

1. 1

   Heat the oil

   Pour the oil into a deep, heavy saucepan and heat over medium heat to 170°C, about 10 minutes. Check with a thermometer.

2. 2

   Simmer the liquid

   In a separate saucepan, bring the water, butter, caster sugar and lemon zest to a simmer over medium heat, about 3 minutes, until the butter has melted and the liquid is bubbling gently.

3. 3

   Cook the flour

   Reduce the heat to low, add the flour all at once and stir vigorously for 2 to 3 minutes, until the dough forms a smooth ball and leaves a thin film on the pan.

4. 4

   Cool the dough

   Take the pan off the heat and stir the dough for 3 minutes, until it is warm rather than hot.

5. 5

   Add eggs and vanilla

   Add the eggs one at a time, beating well after each, then mix in the vanilla. The dough should be glossy and thick.

6. 6

   Fry in batches

   With the oil at 170°C over medium heat, carefully drop in rounded tablespoons of dough, leaving room for them to expand. Fry for 5 to 6 minutes, turning now and then, until puffed and evenly deep golden.

7. 7

   Drain and finish

   Lift the zeppole out with a slotted spoon and drain on kitchen paper for 2 minutes, until excess oil has been absorbed. Dust with icing sugar and serve warm.

Tips

• Use a thermometer to keep the oil near 170°C.
• Fry in small batches so the oil temperature does not drop and the zeppole have room to puff.
• Let the dough cool until warm rather than hot before adding the eggs, so they do not scramble.

Swaps

• Use neutral sunflower or rapeseed oil instead of vegetable oil.
• Use granulated sugar instead of caster sugar.
• Use finely grated orange zest instead of lemon zest.

Storing

Serve warm; leftovers can be kept in an airtight container for up to 1 day and briefly reheated in a low oven.