Zeppole (Italian Donutes)

DIRECTIONS:

1. In a saucepan or pot, I combine water, butter, sugar, and melt the butter over medium-low heat.
2. I take it off the heat and add flour, mixing without any lumps. This can be done on the heat, but I need to be very fast to avoid lumps.
3. I return to the heat and stir while cooking; this takes about 2 minutes. I add the lemon zest in the process.
4. I remove it from the heat and add the eggs one at a time, mixing. I can use a stand mixer or just use a ladle to do the job.
5. I heat the oil to about 350-360 degrees F. If I don’t have a thermometer, I dip a wooden ladle into the oil, and if the oil bubbles around it, it’s ready to use. Alternatively, I fry a small piece of dough, and if it floats immediately, it is ready; if it turns brown immediately, it is too hot.
6. I fry the dough by scooping with a small ice cream scoop or a small spoon. I fry until golden brown, turning the zeppole that’s not turning on its own with a spoon or slotted spoon. I drain them on a plate lined with paper towels, repeat the process until the dough is finished.
7. I allow them to cool down, dust with powdered sugar.