Ingredients:

  • 1 cup Water
  • 1/2 cup Whole Milk
  • 8 tablespoons Unsalted Butter, cubed
  • 1 teaspoon Granulated Sugar
  • 1/4 teaspoon Fine Sea Salt
  • 1 cup All-Purpose Flour, sifted
  • 4 Large Eggs, room temperature
  • 4-5 cups Neutral Oil (Canola or Vegetable) for deep frying
  • Powdered (Confectioners') Sugar, as needed for dusting

Instructions:

  1. Prepare the Base Liquid: Combine water, milk, butter, sugar, and salt in a heavy-bottomed saucepan. Heat over medium-high heat until the butter is fully melted and the mixture comes to a rolling boil.
  2. Incorporate Flour (Panada): Remove the pan from the heat immediately. Dump all the sifted flour in at once. Stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away cleanly from the sides of the pan.
  3. Dry Out the Dough: Return the pan to low heat. Stir and cook the dough ball constantly for 1–2 minutes to drive off excess moisture. It should form a thin film on the bottom of the pan.
  4. Incorporate Eggs: Transfer the hot dough to a stand mixer bowl (or a heat-proof bowl). Beat on medium speed for 2 minutes to cool slightly. Add the room-temperature eggs one at a time, beating well after each addition, ensuring the previous egg is fully incorporated before adding the next.
  5. Check Consistency: The final dough should be glossy, smooth, and thick enough to hold its shape but soft enough to pipe slowly (the 'V-drop' test).
  6. Heat the Oil: Pour the frying oil into a Dutch oven to a depth of about 2 inches. Heat the oil to precisely 365°F (185°C), monitoring the temperature constantly with a thermometer.
  7. Pipe and Fry: Transfer dough to a piping bag fitted with a large star tip. Pipe 3-inch long strips directly over the hot oil, or gently drop tablespoon-sized mounds using oiled spoons. Do not overcrowd the pot.
  8. Cook Thoroughly: Fry for 3–4 minutes per side, turning gently, until they are deep golden brown and puffed.
  9. Drain and Cool: Remove the Zeppole with a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  10. Finish: While still warm, dust heavily with powdered sugar and serve immediately.