Zeppole di San Giuseppe

by Carlotta Dolzani @dolcetico

Ingredients for 10-12 servings:

  • 110 gr. - Water
  • 65 gr. - Butter

  • 1l - FRIENN Olitalia oil

  • 1 - Pinch of salt

  • 85 gr. - Flour

  • 3 - Eggs


For the custard:

  • 250 ml - Milk or plant milk
  • 1 - Egg
  • 25 gr. - Cornflour
  • 50 gr. - Sugar
  • 1/4 - Vanilla pod


Zeppole di San Giuseppe 1
Zeppole di San Giuseppe 2

Frying products


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  • 1

    Start by preparing the custard. Bring the milk to the boil in a saucepan with the cut vanilla pod. Meanwhile, mix the egg, the cornflour and sugar in a bowl. When the milk is hot, gradually pour it over the egg and cornflour mixture, and whisk the milk in; then, cook the custard gently on a low heat until thickened. Lay a sheet of cling film directly on the custard surface, then leave it to cool.

  • 2

    Now, start making the choux pastry. Pour the water into a saucepan with the butter and gently heat. When the liquid comes to a boil, tip in the sifted flour and beat with a hand whisk. Cook for a few minutes, until the mixture coats lightly the bottom of the saucepan.

  • 3

    Now, pour the mixture into a bowl and add one egg at a time: stir each egg in very well before adding another egg. Pour Frienn deep-frying oil into a large pan and heat it up. Put the dough for the zeppole into pastry bag. Usa a star-shaped nozzle to make zeppole and lay them on sheets of baking paper. When the oil reaches 170-175 degrees, cook the zeppole on both sides; the baking paper sheets will come in very handy at this stage.


Food plating

Fill the zeppole with custard, top with sour black cherries and sprinkle some icing sugar.