In a medium saucepan, combine 1 cup of water and ½ cup of unsalted butter over medium heat until it reaches a rolling boil. Remove from heat, quickly stir in 1 cup of all-purpose flour and ¼ teaspoon of salt, mixing vigorously until a cohesive ball forms, about 1-2 minutes. Let the mixture cool for 5-10 minutes before adding 3 large eggs one at a time.

While the dough cools, fill a deep fryer or a large pot with about 2-3 inches of neutral oil, such as canola, and heat it to 375°F (190°C). Use a thermometer to accurately gauge the temperature.

Once the oil is ready, carefully drop spoonfuls of the dough (about 1 tablespoon each) into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 4-5 minutes, turning occasionally, until they are puffed up and have a beautiful golden brown color.

Once the fried Zeppole have cooled slightly, dust them generously with powdered sugar. For a delightful twist, you can slice them open and fill them with your choice of custard or jam.