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Fried Zeppole
Preheat vegetable oil suitable for frying to 375F in a deep sautee pan.
Cut out 3-inch squares of parchment paper, brush one side of the square with vegetable oil.
Pipe the dough on each square forming a circle.
Deep squares in hot oil a few at a time. The paper will separate from the fritters in the hot oil. You can remove it using small tongs. Fry zeppole until lightly brown. Discard on paper towel to absorb excess oil.
Pastry Cream
Beat egg yolks with sugar. Add corn starch. Beat everything well until you get a smooth and even lump free mix..
Cut the vanilla pod in half lengthwise, scrape out the seeds and add to the pot with milk. Place a pot with milk on a stove and heat until very hot, but don’t bring it to a boil.
Slowly pour the hot milk in the bowl with egg mix, mixing continuously. Pour the mixture back into the milk pot and set on medium heat.
Whisk continuously to prevent the formation of lumps and cream sticking to the bottom of the pot. Continue whisking until the cream starts to thicken then remove immediately from the heat and vigorously beat until smooth.
Transfer pastry cream to a deep dish (preferably placed in the freezer 1-2 hours in advance). Let the cream cool slightly by whisking it continuously, then add butter (optional).
Level pastry cream with a spatula and cover with a plastic wrap so that it directly touches the cream. This prevents formation of the skin. Place in the fridge until ready to use.
Assemble and decorate
Once zeppole are cool, cut each in half.
Fill a pastry bag with pastry cream. Pipe pastry cream on the bottom half, cover with the top and pipe another star or a swirl of pastry cream on the top.
Decorate with cherries drained from syrup. Dust with powdered sugar before serving.
Nutrition
Calories: 305kcal
Carbohydrates: 25g
Protein: 8g
Fat: 19g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Trans Fat: 1g
Cholesterol: 222mg
Sodium: 270mg
Potassium: 129mg
Fiber: 0.4g
Sugar: 9g
Vitamin A: 730IU
Calcium: 91mg
Iron: 1mg
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