Zeppole Di San Giuseppe

Preparation

1. STEP 1 OF 16

   The 'zeppole di San Giuseppe' in Campania are prepared for the feast of San Giuseppe

2. STEP 2 OF 16

   Let's trace back to the origin of this delight which is very ancient, around 500 B.C.

3. STEP 3 OF 16

   In Rome, the Liberalia were celebrated, the festivals of the deities dispensing 'wine and grain' on March 17th

4. STEP 4 OF 16

   In honor of Silenus, companion of revelry and 'tutor' of Bacchus, rivers of red nectar were drunk and fragrant wheat fritters were fried

5. STEP 5 OF 16

   Today, almost on the same day, March 19th, and on the occasion of St.

6. STEP 6 OF 16

   Joseph, the fritter ceremony is repeated

7. STEP 7 OF 16

   The dough for the zeppole di S.

8. STEP 8 OF 16

   Giuseppe is prepared in a similar way to that of choux, also known as cream puffs

9. STEP 9 OF 16

   The difference is in the lesser amount of butter and the cooking method: the zeppole are fried while the cream puffs are baked

10. STEP 10 OF 16

    It should also be noted that many pastry shops, to avoid the already significant and irreparable attacks on diets, also offer them in the 'baked' version

11. STEP 11 OF 16

    Heat the water with the salt and butter in a saucepan until the butter melts

12. STEP 12 OF 16

    Bring to a boil and remove from the heat

13. STEP 13 OF 16

    Add the sifted flour all at once and stir vigorously. Return the saucepan to the heat and continue stirring for half a minute over low heat

14. STEP 14 OF 16

    Then place the dough on a marble surface greased with a little oil and let it cool

15. STEP 15 OF 16

    When it is cold, incorporate the eggs one at a time, first the yolk and then the white

16. STEP 16 OF 16

    To cook them, prepare two pans with plenty of seed oil

Suggestions

• Piping bag

• Pan

• Mandrel

• Pot

General Information

Analysis

Macronutrients (100 gr)