In the various Italian regions there are different variations of San Giuseppe zeppole which see, for example, the addition of black cherry in Campania or chocolate custard in Salento. To make this dessert less caloric, you can opt for baking it in the oven, so the donuts will remain lighter, but will still be tasty.
Ingredients
How to prepare San Giuseppe zeppole: procedure
How to store San Giuseppe zeppole:
The zeppole can be placed in the refrigerator covered with cling film and consumed within the following day.
One more idea:
To decorate the donuts you can also use dark chocolate flakes or home-made candied fruit.
You might also be interested in the baked version of San Giuseppe zeppole or the vegan zeppole with sourdough
The trick to not make them ‘soft’ after frying
To prevent the zeppole from becoming soft after frying, it is important to take good care of both cooking and cooling. The oil must be at the right temperature (around 170-175 °C): if it is too cold the zeppole will absorb oil and tend to soften. During frying they should be cooked slowly and turned several times, so that the inside dries well and the choux pastry is light and empty.
Once golden, it is essential to drain them immediately on absorbent paper without overlapping them, so as to eliminate excess oil and allow the steam to escape. When they are still warm you can also make a small hole in the side with a toothpick or a thin knife: this helps to release the internal humidity and keeps the zeppole drier and fragrant for longer. The cream should only be added when they are completely cold, just before serving them.
