- 3/4 cup plus 1 tablespoon sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
- 1 cup all purpose flour, sifted
- Vegetable oil (for frying)
Whisk 3/4 cup sugar and cinnamon in medium bowl. Set aside.
Bring 1 cup water, butter, 1 tablespoon salt, and remaining 1 tablespoon sugar to boil in heavy medium saucepan, stirring until butter melts. Add flour to mixture and stir until dough forms ball. Cook over medium heat 4 minutes to remove raw flour taste, stirring constantly. Transfer dough to medium bowl. Using electric mixer, beat dough mixture until crumbly, about 1 minute. Add eggs 1 at a time to dough, blending well between additions to form smooth dough. DO AHEAD Dough can be made 4 hours ahead. Press plastic wrap directly onto prepared dough and let stand at room temperature until ready to use.
Pour enough vegetable oil into heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Working in batches, scoop rounded teaspoonful of dough, then use second teaspoon to scrape dough into oil. Cook dough balls until puffed and golden brown on all sides, about 7 minutes. Using slotted spoon, transfer fritters to paper towels to drain.
Toss zeppole in cinnamon sugar and serve warm.