Description
We can’t celebrate National Doughnut Day without Lemon Zeppole with Homemade Whipped Cream now, can we?
Ingredients
Scale
- 1/4 cup sugar
- 1 stick butter
- 1/4 tsp. salt
- zest of 1 large lemon
- 1/2 cup water
- 1 cup flour
- 4 eggs
- 1 cup whipping cream
- 1/2 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.
- Enjoy!