Italian Zeppole

Instructions

1. Prepare the choux pastry
   In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium-high heat. Once the butter has melted completely and the mixture is boiling, remove from heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
2. Cook the dough
   Return the saucepan to low heat and cook the dough for about 1-2 minutes, stirring constantly to dry out the mixture slightly. The dough is ready when a thin film forms on the bottom of the pan. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
3. Add eggs and flavorings
   Add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy. Make sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest until well combined.
4. Heat the oil
   In a large, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a candy thermometer to monitor the temperature. The oil should be at least 2 inches deep for proper frying.
5. Shape and fry the zeppole
   Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 2-3 inch rings directly into the hot oil, cutting the dough with scissors or a knife. Alternatively, drop tablespoons of dough into the oil for a more rustic shape. Fry in batches of 3-4 zeppole at a time, turning occasionally, until they are golden brown on all sides, about 3-4 minutes total.
6. Drain and cool
   Remove the zeppole with a slotted spoon and drain on paper towels. Allow them to cool slightly before the final step.
7. Finish and serve
   Dust the zeppole generously with powdered sugar. If using pastry cream, fill another piping bag with the cream and a small round tip, then inject each zeppole with a small amount of filling. Serve immediately while still warm for the best taste and texture.