Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1 Egg yolk
1 pn Salt Vegetable oil
1 c Flour - for deep frying
3 Eggs, whole 1/2 c Confectioners' sugar

As made in Naples for the Feast of San Giuseppe, these crullers are
piped from a pastry bag into ring shapes. After being fried, their
centers are filled with pastry cream and cherry preserves.

PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until
butter dissolves. Off heat, dump in flour all at once and stir
rapidly to mix. Return pan to medium-high heat and cook, still
stirring rapidly, until mixture is smooth and begins to coat bottom
and sides of pan. Remove pan from heat and, one at a time, add eggs
and extra yolk, stirring briskly until each addition is absorbed. Let
mixture cool to room temperature. Put confectioners' sugar into a
brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons,
drop in nuggets of dough about the size of a small walnut. Fry a few
at a time for 5-to-6 minutes each. As they cook, the zeppoli will
rise to the surface, turn over when their bottom halves are golden
brown, and finally rupture slightly and puff further as the interior
dough expands. Remove them from the oil when golden brown, firm, and
hollow inside. (Check one from the first batch, and if the interior
is at all soggy, cook the rest longer.) Drain zeppoli briefly on
paper towels, then toss in the bag with confectioners' sugar. Serve
at once.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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