Zeppole With Rhubarb and Strawberry Compote

Ingredients

Zeppole

• Makes about 2 dozen
• 1 cup water
• 110 grams unsalted butter
• 1/4 cup caster sugar, plus more for dusting
• 1/2 teaspoon salt
• 1 cup plain flour, sifted
• 3-4 large eggs
• 1 tablespoon rum
• 1 teaspoon orange peel, grated
• 1 teaspoon lemon peel, grated
• safflower or peanut oil, for frying

Rhubarb and Strawberry Compote

• 2 cups strawberries, hulled and quartered
• 2 cups rhubarb, sliced into bite size pieces
• zest and juice of 1 lemon
• 3 tablespoons sugar
• 1/4 cup water

Directions

1. Preparing the Choux Pastry Batter
2. PLACE water, butter, sugar and salt into a medium saucepan and bring to a boil.
3. Add the flour all at once, beating vigorously with a wooden spoon over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon.
4. REMOVE from heat and quickly beat in eggs, one at a time, beating until the batter is smooth after each addition. The pastry dough should be smooth and stretchy and fall easily off a wooden spoon.
5. If it reaches this stage before you�ve added all the eggs don�t add the rest.
6. You are aiming for a good dropping consistency that holds its shape well.
7. If the mixture is too stiff (not enough egg) then the zeppole will be too heavy.
8. If the mixture is too wet (too much egg), they will not hold their shape when dropped into the hot oil.
9. ADD rum, orange zest and lemon zest. Continue beating until mixture is smooth and glossy.
10. LEAVE to rest, covered at room temperature, for at least 30 minutes.

Frying the Zeppole

1. POUR enough oil into a large heavy-bottomed saucepan or wok to fill the pan about a third of the way.
2. Heat the oil to 180C.(350F) If you don�t have a thermometer, test the temperature with a small cube of bread.
3. When dropped in the oil it should turn golden brown in about a minute.
4. Once the oil reaches the correct temperature, reduce the heat to low. Otherwise the temperature of the oil will continue to rise causing the zeppole to burn.
5. CAREFULLY drop rounded teaspoonfuls of the batter into the oil, no more than 6 at a time to avoid overcrowding the pan and zeppole sticking to one another.
6. The zeppole will puff up and double in size.
7. FRY, turning every now and then, until puffed and golden brown on all sides, about 5 to 6 minutes per batch. Remember to adjust the heat to maintain the temperature of the oil at 180 C as the zeppole fry.
8. If the oil is too hot they will brown too quickly on the outside and remain uncooked on the inside.
9. Bring the temperature of the oil back to 180C (350F) before starting each new batch.
10. REMOVE zeppole from the oil with a slotted spoon and drain well on paper towels before rolling in sugar. Serve hot with the rhubarb and strawberry compote.

Rhubarb and Strawberry Compote

1. COMBINE the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.
2. BRING to a boil and then reduce heat to low and allow to simmer for about 20 minutes, or longer if you prefer a thicker compote.
3. SERVE warm or cold.