A zeppola is an Italian fritter. The dough is similar to choux pastry, which is used to form cream puffs, éclairs, and gougères.

　　

Ingredients

Makes about 50

　　3/4 cup plus 1 tablespoon sugar

　　1 1/2 teaspoons ground cinnamon

　　1 cup water

　　1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes

　　1 tablespoon salt

　　1 cup all purpose flour, sifted

　　4 large eggs

　　Vegetable oil (for frying)

　　

Step 1

Whisk 3/4 cup sugar and cinnamon in medium bowl. Set aside.

　　

Step 2

Bring 1 cup water, butter, 1 tablespoon salt, and remaining 1 tablespoon sugar to boil in heavy medium saucepan, stirring until butter melts. Add flour to mixture and stir until dough forms ball. Cook over medium heat 4 minutes to remove raw flour taste, stirring constantly. Transfer dough to medium bowl. Using electric mixer, beat dough mixture until crumbly, about 1 minute. Add eggs 1 at a time to dough, blending well between additions to form smooth dough. DO AHEAD: Dough can be made 4 hours ahead. Press plastic wrap directly onto prepared dough and let stand at room temperature until ready to use.

　　

Step 3

Pour enough vegetable oil into heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Working in batches, scoop rounded teaspoonful of dough, then use second teaspoon to scrape dough into oil. Cook dough balls until puffed and golden brown on all sides, about 7 minutes. Using slotted spoon, transfer fritters to paper towels to drain.

　　

Step 4

Toss zeppole in cinnamon sugar and serve warm.