Crispy Zeppole with Honey and Cinnamon

Step 1

Pour 1 cup water and 0.5 cup butter into a medium saucepan and place it over medium-high heat, until the butter has fully melted and the water is steaming, about 4 minutes.

Step 2

Remove the pan from heat and stir in 1.25 cups flour with a wooden spoon, mixing constantly until the mixture looks smooth and pulls away from the sides of the pan, about 1 minute.

Step 3

Let the dough cool for 2 minutes, then transfer it into a piping bag fitted with a large round tip (0.5-inch opening).

Step 4

Fill a heavy-bottomed pot or deep skillet with neutral oil to a depth of 2 inches and heat over medium-high heat until the oil shimmers and a pinch of flour dropped into it sizzles immediately, about 5 minutes.

Step 5

Carefully pipe the dough directly into the hot oil in 2-inch lengths, cutting the dough with scissors; fry 6 to 8 zeppole at a time to avoid crowding.

Step 6

Using a slotted spoon, turn the zeppole every 10 seconds until both sides are the color of warm caramel with no raw white patches, about 2 to 3 minutes total.

Step 7

Transfer the fried zeppole to a plate lined with paper towels to drain excess oil.

Step 8

Mix 0.5 cup sugar and 1 teaspoon cinnamon in a small bowl, stirring until fully combined.

Step 9

While the zeppole are still warm, roll them in the cinnamon-sugar mixture until fully coated.

Step 10

Arrange the zeppole on a serving plate and drizzle with 0.25 cup honey in a thin stream over the top.