INGREDIENTS:
- ¼ cup sugar
- 1 stick butter
- ¼ tsp. salt
- zest of 1 large lemon
- ½ cup water
- 1 cup flour
- 4 eggs
- 1 cup whipping cream
- ½ tsp. vanilla
- 1 Tbsp. powdered sugar
- Canola oil for frying
INSTRUCTIONS:
In a medium saucepan combine the sugar, butter, salt, lemon zest and water over medium heat. Bring to a boil.Take the pan off the heat and stir in the 1 cup of flour.Return the pan to medium heat and stir continuously until the mixture forms a ball, about 3 – 5 minutes.
Transfer the flour mixture to a medium bowl.Let the mixture cool for a couple minutes before adding the eggs.Using an electric hand mixer on low speed, add eggs, one a time, incorporating each egg completely before adding the next. Beat until smooth.If not frying immediately, cover with plastic wrap and reserve in the refrigerator.Combine the whipping cream, vanilla and powdered sugar in a medium bowl.
Whip until medium soft peaks form.Transfer to a serving dish and refrigerate until ready to use.Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium until a deep-fry thermometer registers 325 degrees. (Never let your oil get above 375 degrees).Using a small scoop or two small spoons, carefully drop a rounded tablespoon of dough into the hot oil.
Turn the zeppole once or twice until golden brown and puffed up. 5 - 6 minutes.Fry them in batches so not to overcrowd the pan.Drain on paper towels.Transfer to a serving dish and sprinkle with powdered sugar.Serve with Whipped Cream.
(Source: https://www.ciaochowbambina.com/lemon-zeppole-with/)
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