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1
In a medium-size saucepan, combine the butter, salt, and sugar with 1 cup water and bring to a boil.
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2
Remove from the heat, and add all the flour at once.
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3
Stir vigorously to blend well.
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4
The mixture will form a dough.
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5
Return the pan to the burner, turn the heat to medium, and stir the dough for another minute.
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6
Remove from the heat.
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7
Add the eggs, one at a time, to the flour mixture, beating well with a hand-held mixer until incorporated.
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8
In a medium-size saucepan or skillet, pour the oil to a depth of 1 inch, and heat it to 375F.
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9
Take two teaspoons and dip them into the hot oil to coat.
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10
Then, with one spoon, scoop out a walnut-size piece of dough and carefully drop it into the hot oil, helping to scrape it off with the other spoon.
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11
Quickly repeat, dropping in more scoops of dough.
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12
Do not crowd the pan because the dough pieces will double or triple in size as they cook.
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13
Fry for about 6 minutes, until the zeppole have grown in size, cracked a bit, and are nicely browned.
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14
Drain on paper towels.
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15
Repeat with the remaining dough, keeping the oil at 375F.
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16
Mix the confectioners sugar and cinnamon together and place in a sifter.
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17
Sift the cinnamon sugar over the zeppole.
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18
Serve them hot or warm.
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19
They cannot be made in advance.
