Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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