Sugared and deep-fried to perfection, zeppole are deliciously light Italian pastries. They’re often filled with everything from cream to a butter and honey mix, but we’ve kept ours sweetly simple with a sprinkling of sugar and cinnamon.
- 2,5ml (½ tsp) vanilla paste
- 125ml (½ cup) castor sugar,
- plus 45ml (3 tbsp)
- 30ml (2 tbsp) ground cinnamon
- 130g butter
- a pinch of salt
- 250ml (1 cup) water
- 250ml (1 cup) cake flour
- 4 large eggs
- oil, for frying
- cinnamon sugar, to serve
Combine the vanilla, 125ml (½ cup) sugar and cinnamon together in a bowl and set aside.
Using a medium saucepan, combine the butter, salt, remaining sugar and water over medium heat and bring to the boil. Remove the pan from the heat and add the flour.
Return the saucepan to the heat and stir until the mixture forms a ball. Transfer the flour mixture to a bowl and, using an electric mixer, add the eggs one at a time, making sure the eggs are well combined before adding the next one.
Heat the oil in a large saucepan and drop tablespoons of the batter into the oil. Turn the zeppole a few times during the cooking process until golden and puffed. Remove with a slotted spoon and drain on kitchen paper.
Roll in the cinnamon sugar while warm and serve immediately.