Banana zeppole

Zeppole is a kind of Italian doughnut. It is deep fried and dusted with powder sugar. Fresh zeppole is light and fluffy and quickly disappears at my house. Banana or apple can be used to add a fruity flavor to this little pastry.

1/4 c sugar

1 stick butter

1/4 tsp salt

1/2 c water

1 c flour

4 eggs

2 medium ripe banana, chopped into small pieces

powder sugar and cinnamon for dusting

vegetable oil

In a medium saucepan combine buter, salt, sugar and water over medium heat. Bring to a boil. Turn off the heat and add flour. Stir continuously until mixture form a ball. Turn the heat back on low and stir a bit longer until the dough is nice and smooth.

Transfer dough mixture into a mixing bowl. Add one egg at the time and use electric mixer to beat it together, continue with the remaining egg. Beat until smooth. Cover with plastic wrap and refrigerate it until ready to use.

To avoid banana turning brown, add it to the dough mixture just before you are ready to fry. Mix well.

Pour enough oil into a heavy saucepan, about 2 inches from the bottom. Drop teaspoonful of batter into the hot oil. When you 1st drop the little dough in, it will stick to the bottom, but it will puff up and rise to the surface. Don't overcrowd the pan, fry them in batches. Fry until golden brown on all side, scoop them out and let drain in a brown paper bag or paper towel.

When ready to serve, sprinkle them with powder sugar and cinnamon.

These little fruity fritters are a big hit with my family, they are wonderful and melt in your mouth, you can't just have one. Enjoy!