6 Serves
94 Mins
In a saucepan, combine water, sugar, and a pinch of salt, bringing the mixture to a boil.
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FrenchVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
27 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
38 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
53 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Stir in the flour until the dough pulls away from the sides of the saucepan, then remove from heat and let it cool slightly.
Beat in the eggs one at a time using a whisk until the dough is smooth and glossy.
Heat the vegetable oil in a deep pot to 190°C.
Drop spoonfuls of the dough into the hot oil and fry until golden brown on all sides.
Remove the zeppole with a slotted spoon, drain on paper towels, and dust with sugar before serving.
22
g37
g7
g
American