How to make Calabrian zeppole
Calabrian zeppole are the symbol of March 19, the day we celebrate Saint Joseph and Father's Day. They are made of choux pastry, circular in shape with a hole in the centre, filled with custard and garnished with sour cherries in syrup.
Ingredients for custard
- 3 yolks
- 70g of sugar
- 40g of potato starch
- 250ml of milk
- 1 vanilla pod
- 50g of black cherries in syrup
- Seed oil
Ingredients for 15 zeppole
- 50g of butter
- 250ml of water
- 250g of flour 00
- 5g of salt
- 5 eggs
How to make Calabrian zeppole
Once the custard is ready, prepare the choux pastry by boiling the water, butter and salt in a thick-bottomed saucepan. As soon as it comes to the boil, remove the pot from the heat and add the flour all at once.
Stir with a wooden spoon to create a homogeneous mixture, put the pan back on the heat and continue stirring until the dough comes away from the sides. Remove from the heat and allow the dough to cool, then add the eggs one at a time, mixing them in well. Put the choux pastry into a piping bag with a star-shaped nozzle and form into doughnuts of about 5 cm.
Bake the Saint Joseph zeppole in a preheated oven at 200° for 10 minutes, then fry them one at a time in hot oil at about 180°. Once golden, drain on paper towels and cool well, starting from the centre fill each zeppola with custard. Garnish with a black cherry in syrup and your fried Calabrian zeppole are ready!
