Ask Chef Walter: How to make Zeppole – Chef Walter Potenza

{Images are proprietary courtesy of Scialo Bakery, Federal Hill, Providence}

HOW TO MAKE ZEPPOLE 

Friends:

The Feast of Saint Joseph, held on March 19th yearly, is very near and dear to Italian culture and tradition. “La Festa di San Giuseppe” honors Saint Joseph, spouse of the Virgin Mary and adoptive father of Jesus, as patron saint of workers, carpenters, fathers, and the whole Church. For Italians, this feast day is a religious and cultural holiday firmly embedded in religion, family, and society.

Saint Joseph’s Day in Italy is most significant in the southern region of Sicily, where the saint has been venerated for centuries. One tradition links his feast to a medieval miracle: during a terrible famine and drought in Sicily, the people prayed to Saint Joseph for relief. When the rains finally came, saving their crops—particularly the fava bean, which was then the staple crop— they attributed their salvation to him. As a thank you, Sicilians started presenting elaborate altars, “Tavole di San Giuseppe” (Saint Joseph’s Tables), filled with food, flowers, candles, and pictures of the saint. The altars became custom, representing abundance, charity, and thanksgiving.

The feast is characterized by acts of charity, including giving food to poor people, and is usually a day when families reunite. The day is characterized by Mass, processions, and feasting in most Italian homes and communities, mainly the Italian diaspora. One of the traditional characteristics is the lack of meat in dishes on the feast day since the feast day usually occurs during Lent, a time of penance in the Christian calendar.

Some meat substitutes are pasta with breadcrumbs (representing sawdust, referencing Joseph’s work as a carpenter), fava beans, and seafood. The most common tradition is probably the consumption of zeppole, a fried or baked sweet dough filled with cream that has become iconic on Saint Joseph’s Day. “Zeppole di San Giuseppe” is a tasty homage to the saint and the culmination of the feast.

For Italians, the celebration is a religious feast and a reason to commemorate strength, family, and Saint Joseph’s protective spirit.

So, let’s go in the kitchen and make some!

Zeppole with Cream Recipe

Here’s a classic zeppole di San Giuseppe recipe with pastry cream (crema pasticcera), a traditional Italian treat for Saint Joseph’s Day. This version is fried, though some modern recipes bake them for a lighter option.

Instructions

1. Prepare the Pastry Cream:In a medium saucepan, heat the milk until it just begins to simmer. Remove from heat. Whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
2. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens into a creamy consistency (about 5-7 minutes).Remove from heat, stir in the vanilla extract and lemon zest (if using), and transfer to a bowl. Cover with plastic wrap (pressing it directly onto the surface to prevent skin from forming) and let it cool completely.
3. Make the Zeppole Dough:Combine water, butter, and salt in a medium saucepan. Bring to a boil over medium heat until the butter melts. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. Let the dough cool slightly (about 5 minutes), then add the eggs one at a time, beating well after each addition until fully incorporated. Add lemon zest if desired. The dough should be smooth and glossy.
5. Shape and Fry the Zeppole:Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).Transfer the dough to a piping bag fitted with a large star tip. Pipe circles (about 2-3 inches in diameter) onto small squares of parchment paper. (This makes it easier to transfer them to the oil.)
6. Carefully slide the dough rings (with parchment) into the hot oil, a few at a time. The parchment will be released as they fry. Cook for 3-4 minutes per side until golden brown and puffed up.Remove with a slotted spoon and drain on paper towels. Let cool slightly.
7. Assemble the Zeppole:Once cooled, slice the zeppole horizontally (optional, though some leave them whole) or pipe the cream on top.Fill a piping bag with the cooled pastry cream and generously pipe it into or onto each zeppola. If desired, dust with powdered sugar and top each with an amarena cherry.
8. Serve:Enjoy fresh for the best texture and flavor! Zeppole is a delightful treat to share on Saint Joseph’s Day.

Notes:

If frying isn’t your preference, you can bake the dough rings at 400°F (200°C) for 20-25 minutes until golden, then proceed with filling.

It makes about 12-15 zeppole, depending on size.

This recipe captures the essence of the Italian tradition, blending rich flavors with the joy of celebration. Buon San Giuseppe!

Chef Walters Food Tours 2025 / Tuscany

___

Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter column!

Meet Chef Walter! There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.  

Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets.  And now “RINewsToday”!