Zeppole Recipe

Make the Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In a separate bowl, beat the eggs, milk, and melted butter together until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).

Using a small cookie scoop or two spoons, drop spoonfuls of the dough into the hot oil, being careful not to overcrowd the pot.

Fry until golden brown, about 2-3 minutes on each side. Remove with a slotted spoon and drain on paper towels.

Cook the Curd

In a medium saucepan, combine sugar and egg yolks. Whisk until well mixed.

Stir in the lemon juice and lemon zest. Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 10 minutes.

Remove from heat and whisk in the butter until melted. Let cool before serving.

Cook Blueberries

In a small saucepan, combine blueberries, sugar, and water. Bring to a boil over medium heat.

Reduce heat and let simmer for 5 minutes, mashing the blueberries slightly.

In a small bowl, mix cornstarch with a little water to create a slurry. Stir the slurry into the blueberry mixture and cook until thickened, about 2-3 minutes.

Remove from heat and stir in lemon juice. Allow to cool slightly before serving.