Kathy T asked me to create a recipe for Zeppole for the upcoming Festival of San Gennaro. Zeppole are little fried pastries, often topped with powdered sugar or cinnamon sugar. In researching this food, I discovered that there are a LOT of versions of zeppole out there. This version - the first I tried - is very common, but seems to be most closely associated with the feast of San Giuseppe (whoops! Sorry, Kathy!) This recipe uses choux paste as a base. My son says that it reminds him of 'deep fried custard'. He's not wrong. The interior of this is creamy and mild - very much like baker's custard in flavor, and along the textural lines of a bread pudding or flan. I have included instructions for making this with df margarine and aquafaba, so this recipe is great for those of us with additional restrictions, but I've also listed the dairy and egg based ingredients for those of you who do not need to avoid these items. Both ways work well, in any combination, so feel free to mix and match as desired. Servings 4 Prep Time 10 Cook Time 10


1 c water 1 stick (1/2 c, 4 oz, 113g) butter or dairy free margarine 3 Tbsp sugar 1/4 tsp salt 1 c (130g) Better Batter Gluten Free Flour 1 tsp vanilla 3 eggs OR 3/4 c aquafaba (white bean juice) Powdered sugar or cinnamon-sugar for dredging oil for frying


In a deep, heavy bottomed pan - deep enough to allow 2 inches of oil, with space for 3-5 inches above the oil line - melt the oil or shortening and heat to 375F. In a smaller pan, combine the water, butter or margarine, sugar, and salt. Bring to a boil over high heat, then add the Better Batter flour all at once, and stir vigorously until the mixture forms a ball. Remove from heat and if using a stand mixer transfer to the mixing bowl. If using a hand mixer leave the mixture in the pan and proceed. Add the vanilla and eggs or aquafaba, 1 egg or 1/4 c aquafaba at a time, beating well between additions, until the mixture is smooth. Using a 1 ounce (1 tbsp) measure or cookie scoop, spoon portions of the batter into the hot oil. Fry until the zeppole float and turn golden brown, turning as necessary, about 3-5 minutes. Do this in batches - I can usually fit 6 in the pan at the same time. Remove from the oil with a slotted spoon and drain well. Dredge with powdered sugar or cinnamon sugar and serve immediately. These are hot, so eat them carefully!