150g flour, 100g oil, 4 eggs, 250g water, Salt,
Olive oil for frying.
Ingredients for the patisserie
300g of milk, 3 egg yolks, 80g sugar, 30g white
flour, the zest of 1 lemon sliced in pieces, a
vanilla bean, black cherries or cherries in syrup.
for the patisserie cream:
Bring the milk vanilla pod or extract and the
lemon zest to the boil. In a separate dish, mix
the egg yolks and the sugar with wooden spoon
until you have obtained a light creamy mixture
(zabaglione). Now add the flour and continue mixing.
Remove the lemon zest from the boiled milk and
add this, a little at a time to the flour/egg
mixture and continue mixing. Return this to the
stove and continue mixing, but avoid bringing
it to the boil. Pour the cream into another container
and allow to cool, but continue to stir all the
for the Zeppole:
In a casserole, place 250g of water, 100g of oil,
a pinch of salt and bring to the boil. Add the
flour through a sieve and mix with a wooden spoon
allowing this to cook for 10-12 minutes. Turn
onto a working surface and allow to cool, then
adding one egg at a time, work the dough, never
allowing it to harden. Place the dough in a piping
bag and pipe out the zeppole, approximately 10cm
balls, onto the greased tray.
Heat the oil in which you will fry the zeppole,
a few at a time and they will blow out and colour
nicely and uniformly.
Strain them and place them onto absorbent paper.
Once they are cool, fill tem with a black cherry
and some patisserie cream.
You can also dust them with icing sugar.
A variation would be to bake
the zeppole in a 190-200 degree oven, avoiding
the frying process which for health reasons may