1 c. water
1/2 lb. (2 sticks) butter
1 c. flour
Vegetable oil for frying
In a saucepan, heat water and butter until butter has melted. Add flour all at once, and beat until mixture is smooth. Cool. Add eggs, one at a time, beating well after each addition. Mixture will be soft.
Pour oil to about 1 inch deep in a heavy skillet with high sides; heat oil until a small amount of batter sizzles when placed in oil. Transfer battter to a pastry bag fitted with a small round tip. Pipe batter in 2 to 3 inch lengths or in a spiral shape into the hot oil. Don't fry any more than 4 zeppole at a time, because the batter puffs up as it fries. When zeppole are golden brown, remove them with a slotted spoon onto absorbent paper. Dust with confectioner's sugar. Serve hot, on March 19. Makes 12-15 zeppole. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Saturday March 25th, 2006