Celebrate St. Joseph’s Day with ZEPPOLE: Fried, Creamy, and Irresistible!

These fried Zeppole with custard and black cherries are the perfect way to celebrate St. Joseph’s Day or to add an Italian touch to any special occasion.

Crispy on the outside, light and airy on the inside, topped with velvety custard and the sweetness of sour cherries, this traditional Italian dessert is a must try.

In this easy-to-follow recipe, you will learn how to make the best zeppole from scratch, using simple ingredients and techniques that guarantee authentic flavor and texture.

Ingredients for 10-12 zeppole:

For the zeppole dough (choux pastry):

• 1 cup water
• 7 tablespoons unsalted butter
• 1 pinch salt
• 1 1/4 cups all-purpose flour
• 4 medium eggs
• 1 teaspoon sugar
• Vegetable oil (for frying, peanut oil is ideal)

For the pastry cream:

• 2 cups whole milk
• 4 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch (or all-purpose flour)
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• Zest of 1 lemon (optional)

For decoration:

• Amarena cherries in syrup (about 1 cherry per zeppola)
• Powdered sugar (for dusting)

METHOD:

Prepare the choux pastry for the zeppole:

In a medium saucepan, bring the water, butter (cut into pieces), salt and sugar to a boil.

Once the butter is melted, lower the heat and add the flour all at once.

Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pot.

Continue cooking for 1-2 minutes to dry the dough.

Remove from heat and let the dough cool for a few minutes.

Add the eggs one at a time, beating well after each addition with an electric mixer or by hand until the dough is smooth and elastic. It should be soft but not stringy.

Form and fry the zeppole:

Transfer the dough to a pastry bag with a large star tip.

On small squares of baking paper (about 2 x 2 inches), form circles of dough about 3 to 3 inches in diameter, overlapping two circles to form a small nest with a hollow center.
Heat vegetable oil in a deep skillet to 340-350°F. Gently place the zeppole (with the parchment) in the oil.

The parchment will come off after a few seconds and can be removed.

Fry the zeppole until they are puffy and golden brown on all sides.

Remove with a slotted spoon and drain on paper towels.

Prepare the custard:

Heat the milk in a saucepan with the lemon zest and vanilla pod (if using).

Do not let it boil.

In a separate bowl, beat the egg yolks with the sugar until light and fluffy.

Add the cornstarch and beat until smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from tearing.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.

Once thickened, remove from the heat and allow the custard to cool.

Cover with plastic wrap directly over the surface to prevent a skin from forming.

Assemble the zeppole:

Once the zeppole have cooled, fill a pastry bag with the custard.

Spread a generous strip of cream in the center of each zeppole.

Top each zeppola with a black cherry.

Dust with powdered sugar before serving.

Tips:
Keep the oil at a constant temperature to ensure even baking of the zeppole, crispy outside and soft inside.
If you prefer a lighter version, bake the zeppole in a 400° oven for 20-25 minutes until golden brown, then fill with cream as above.