Anna Sultana's Zeppoli ta' san Guzepp - Fried choux pastry with sweet ricotta filling and honey coating

Back in March, 2010 I wrote about Carmela Soprano's Sfingi, and 

Ma's Zfineg ta San Ġużepp.

I wrote about them, but I didn't give the recipes. 

Yes, I know, beginner's mistake.

I had said that Sfingi and Zfineg are pretty much the same.

Both are prepared for the feast of St. Joseph.

Well, here's the recipe for Ma's Żeppoli ta' san Ġużepp.

The recipe makes about 24 to 30 Żeppoli.

Yes, they are small.

If you've never had a Żeppoli, it's a tiny ball of puff pastry which is fried like a doughnut ball, split open and stuffed with a ricotta and candied fruit and nut filling.  

The filling is strictly for St. Joseph's Day.

Well, that's what tradition says.

But sometimes  Żeppoli is the perfect ending for a meal.

Or for the budget.

So suit yourself.

St. Joseph knew what it was like to feed a family on a budget.

Hint:

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Want to avoid the whole frying scene?

Try the recipe for Cream Puffs. 

                        Żeppoli ta' san Ġużepp

Filling

Place in a bowl

350 grams ricotta

Mash it to remove any lumps.

Add

50 grams milk or dark chocolate, chopped

100 grams candied cherries, chopped

100 grams roasted almonds or hazelnuts, chopped

Stir in 

50 grams confectioner's sugar

1/2 teaspoon vanilla extract

Mix well.

Pastry

In a medium saucepan place

125 ml water

50 grams margarine or butter

Simmer until the margarine melts.

Bring to a boil.

Remove from heat and stir in

100 grams flour

Stir until the mixture forms a ball.

Remove from heat and allow to cool a few minutes.

Beat in, one at a time

3 eggs

Beat until throughly mixed and smooth.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough.

Drop mixture by spoonfuls into oil.

Don't crowd or they won't fry properly.

Fry until golden brown, about 3 minutes.

Remove the Żeppoli with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Cool.

Slice before serving and fill with the ricotta mixture.

Arrange them on a platter.

Pour over the Żeppoli

liquid honey

Sprinkle over the Żeppoli

100 grams roasted almonds or hazelnuts, chopped

Żeppoli is just another word for Zfineg.

Yes, really.