Categories: Desserts, Italian 
      Yield: 20 servings 
  
      2 tb Butter                              1    Egg yolk 
      1 pn Salt                                     Vegetable oil 
      1 c  Flour                                    - for deep frying 
      3    Eggs, whole                       1/2 c  Confectioners' sugar 
  
  As made in Naples for the Feast of San Giuseppe, these crullers are piped 
  from a pastry bag into ring shapes. After being fried, their centers are 
  filled with pastry cream and cherry preserves. 
   
  PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter 
  dissolves. Off heat, dump in flour all at once and stir rapidly to mix. 
  Return pan to medium-high heat and cook, still stirring rapidly, until 
  mixture is smooth and begins to coat bottom and sides of pan. Remove pan 
  from heat and, one at a time, add eggs and extra yolk, stirring briskly 
  until each addition is absorbed. Let mixture cool to room temperature. Put 
  confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F. 
  Using 2 teaspoons, drop in nuggets of dough about the size of a small 
  walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the 
  zeppoli will rise to the surface, turn over when their bottom halves are 
  golden brown, and finally rupture slightly and puff further as the interior 
  dough expands. Remove them from the oil when golden brown, firm, and hollow 
  inside. (Check one from the first batch, and if the interior is at all 
  soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then 
  toss in the bag with confectioners' sugar. Serve at once. 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK