This traditional Italian dessert consists of pastry fried to golden, puffed perfection!
ingredients
Zeppole
Topping
directions
In a medium saucepan combine the butter, salt, milk and water over medium heat. Bring to a boil. Take pan off the heat and stir in all the flour and combine until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
When ready to cook, pour 2 inches of olive oil in a frying pan. Heat the oil over medium heat until a deep-fry thermometer registers 375ºF. Roll the dough out into thin strips and shape as you like, carefully drop the dough into the hot olive oil, frying in batches. Turn the zeppole once when golden and puffed. Drain on paper towels. Dip in honey and dredge in cinnamon-sugar. Arrange on a platter, garnish with lemon zest and serve immediately.