Zeppole di San Giuseppe fries

Zeppole di San Giuseppe fries are a typical dessert of Italian cuisine and is derived from an ancient tradition dating back to Roman times. According to the tradition of the time, after the flight into Egypt with Mary and Jesus, Joseph had to sell pancakes to keep the family in a foreign land, and for this reason, the Romans gave him the cute nickname "frittellaro," just to That is why, throughout Italy, the donuts are the sweets of Father's Day.

Ingredients

• 6 eggs
• 300 gr. flour
• 150 gr. oil
• 500 gr. water
• frying oil to taste
• sugar to taste (for garnish)
• Fabbri cherries in syrup to taste (for garnish)

Instructions

1. Pour in a thick-bottomed non-stick pan, water and oil,
2. Shortly before boiling, remove the pot from the heat and pour inside the flour, return the pot on the stove and mix the ingredients with a whisk at the beginning and then continue stirring with a wooden spoon to get a compact ball.
3. Turn off the heat, pour the mixture into a bowl and let cool.
4. Once mixed warm the eggs, one at a time, by adding the following only when the previous one has been completely absorbed (you can do this with a wooden spoon or selected one of the whisks or a planetary mixer).
5. Eventually you will get a smooth and homogeneous letting it fall with a spatula or a spoon, form a kind  ball,
6. Transfer the mixture into a sac-a-vent with a few stars.
7. Cut squares of parchment paper that have sides of 10 cm and a squeeze on each square of dough disk with a diameter of 6-7 cm will be formed with a spiral motion.
8. Modeled as approximately 15 other donuts or until the mixture is finished.
9. In a saucepan from the top edge, place the frying oil that will bring to a temperature between 160 ° and 170 ° C, the oil must not be boiling, frying gently letting you must turn over the donuts several times because you can inflate evenly.
10. When the oil has reached the ideal temperature, dip no more than 1-2 donuts still attached to the square of parchment paper on which they are supported; paper will come off by itself after a few seconds and can then remove from the oil by serving a gripper from the kitchen.
11. Stir several times the donuts in hot oil until completely browned, then drain them and place them with a slotted spoon to drain excess oil on multiple sheets of paper towels.
12. When you have fried all the donuts squeeze custard
    
    , you have moved into a sac-a-poche with Starry nozzle in the center or on the circumference of donuts.
13. Garnish the donuts with sour cherries in syrup and powdered sugar and serve your San Giusepppe fried donuts.

if you don't want to make custard you can use pudding any flavor