Zeppole is my childhood at the Jersey Shore. I couldn’t go to the boardwalk without splitting a batch with my siblings and getting powdered sugar all over myself. They just speak to my love for all Italian food and my love for summers at the beach! Since I haven’t had time to get to the boardwalk yet this summer (which is a problem that will hopefully be fixed soon), I decided to bring the boardwalk home with these amazing lemon lavender zeppole.
Oh my goodness, these lemon lavender zeppole were so incredible fresh out of the fryer. It was the only way to eat them since they don’t keep well as leftovers. The flavors were there just enough to enhance the pure joy of the fried dough. Hope you all enjoy this summer boardwalk classic! xoxo
Lemon lavender zeppole is such an amazing, puffy and flavorful take on the classic Italian street food dessert! The powdered sugar coating just makes them.
- 1 stick butter
- 1 cup water
- 3 tablespoons granulated sugar
- 1 whole lemon zested
- 1/2 teaspoon ground lavender
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1 cup all-purpose flour
- 4 whole eggs
- canola oil for frying
- 1 cup powdered sugar for coating
- Combine the butter, water, sugar, lemon zest, lavender, cinnamon and salt in a medium saucepan and heat it over medium high heat. Let it come to a gentle boil and cook for a couple of minutes. Take it off of the heat and stir in the flour until it becomes pasty. Put it back on the heat and keep stirring to cook off the flour and bring it into a ball. This will take about 2 to 3 minutes. Transfer the dough into a large bowl and let it cool for a minute or two so that the eggs won't scramble when they go in. Then use a hand mixer to beat in the eggs one at a time until you have a sticky, well mixed dough. At this point the dough can be covered and refrigerated up to a day to fry up later if desired.
- When you are ready to fry the dough, pour about 2-3 inches of canola oil into a large stainless steal pan with deep sides. Heat it over medium high heat and use a deep fry thermometer to make sure it stays around 375 degrees. Once the oil is hot enough, use a 1.5 inch cookie scoop to scoop perfect portions of dough right into the oil in batches. They will take about 5-6 minutes to get puffed up and gorgeously brown on the outside. I did two batches of 7 and one batch of 6 to get 20 zeppole total. When the first batch is done, remove the zeppole with a slotted spoon or spider to a plate lined with paper towel and get the next batch in.
- While the first batch is draining and cooling enough to handle, pour the powdered sugar into a medium sized paper bag. Don't use plastic here since it could slightly melt into the hot zeppole. Put the first batch into the bag, close it tightly and give it a good shake to coat the zeppole. Serve them immediately while they are still hot, and repeat with the next batches. Enjoy this classic boardwalk treat! These are really only good immediately out of the fryer and don't keep well as leftovers.