Hi everyone,
Tonight I made some zeppoles and I am really not happy with the
results. They came out to soggy on the inside. And yet, if I had cooked
them longer, the outsides would have been very over-done.. Does anyone
have any tips for getting the inside and the outside of a zeppole to be
satisfactory. Also, does anyone see anything wrong with my recipe. They
did taste a bit eggy.
1 cup water
2 tbsp butter
pinch of salt
1 cup flower
3 eggs
1 yoke
oil
PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter
dissolves. Remove from heat, dump in flour all at once and stir rapidly
to mix.
Return pan to medium-high heat and cook, still stirring rapidly, until
mixture is smooth and begins to coat bottom and sides of pan. Remove
pan
from heat and, one at a time, add eggs and extra yolk, stirring briskly
until each addition is absorbed. Let mixture cool to room
temperature.Heat deep-frying oil to 375F.