Name: Zeppole Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: All-purpose flour; Baking powder; Salt; Granulated sugar; Eggs; Whole milk or water; Vanilla extract; Butter (melted); Oil for frying (vegetable, canola, etc.); Powdered sugar (for dusting); Optional: cinnamon sugar, pastry cream, chocolate sauce for dipping

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Zeppole are pillowy, deep-fried Italian doughnuts that I love making when I want a sweet treat that’s crispy on the outside, soft on the inside, and coated in a snowy layer of powdered sugar. Traditionally made during Italian holidays or street fairs, these little bites of joy are simple, comforting, and totally irresistible. Whether I serve them plain or filled with pastry cream, they never last long in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it gives me that nostalgic fairground flavor with very little effort. The dough comes together quickly, and the frying process takes just minutes. These are the perfect last-minute dessert for when I want something hot, sweet, and indulgent. I usually serve them warm and fresh, dusted with powdered sugar or cinnamon sugar. Each bite is light, airy, and just the right amount of sweet. Zeppole Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Whole milk or water
Vanilla extract
Butter (melted)
Oil for frying (like vegetable or canola)
Powdered sugar (for dusting)
Optional: cinnamon sugar, pastry cream, chocolate sauce for dipping

Directions

In a mixing bowl, I whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, I beat the eggs, then add in the milk, vanilla, and melted butter.
I stir the wet ingredients into the dry ingredients until a thick, sticky dough forms.
I heat about 2 inches of oil in a heavy-bottomed pot to 350°F (175°C).
Using a spoon or small cookie scoop, I drop spoonfuls of dough into the hot oil, being careful not to overcrowd the pot.
I fry the zeppole for 3–4 minutes, flipping halfway, until they’re golden brown and puffed.
I remove them with a slotted spoon and drain them on paper towels.
While still warm, I dust them generously with powdered sugar or toss them in cinnamon sugar.

Servings and timing

This recipe makes about 20–24 small zeppole.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I stuff the zeppole with pastry cream using a piping bag for a more indulgent version. I also like dipping them in chocolate ganache or fruit sauce. For a twist, I add lemon zest or a touch of ricotta to the dough. During holidays, I sometimes roll them in festive colored sugar or serve them with jam on the side.

Storage/Reheating

Zeppole are best enjoyed fresh and warm, but I store any leftovers in an airtight container at room temperature for up to 1 day. To reheat, I pop them in a 300°F (150°C) oven for 5–7 minutes. I avoid microwaving them since they can get soggy. I don’t recommend freezing—fresh is definitely best with this treat. Zeppole Recipe

FAQs

Can I make zeppole without a deep fryer?

Yes, I just use a heavy-bottomed pot and a thermometer to maintain the correct oil temperature on the stove.

What oil is best for frying?

I use a neutral oil like vegetable or canola oil. It has a high smoke point and doesn’t affect the flavor of the dough.

Why are my zeppole greasy?

That usually happens when the oil isn’t hot enough. I make sure it’s around 350°F so the dough fries quickly and doesn’t absorb too much oil.

Can I make the dough ahead of time?

I prefer making the dough fresh, but I’ve mixed the dry ingredients a day ahead and added the wet right before frying to save time.

How do I get them perfectly round?

Using a small cookie scoop or two spoons dipped in water helps me shape uniform rounds that puff up beautifully in the oil.

Conclusion

Zeppole are one of those classic Italian treats that never go out of style. I love how simple they are to make and how incredibly satisfying they are to eat—warm, soft, and coated in sugar. Whether I’m making them for a holiday, a family gathering, or just a weekend indulgence, these little doughnuts always bring smiles.

Zeppole Recipe

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Zeppole are light, deep‑fried Italian doughnut balls, crisp on the outside and soft inside, dusted with powdered sugar or cinnamon sugar — perfect plain or filled.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 20–24 small zeppole
Category: Dessert, Snack
Method: Frying
Cuisine: Italian
Diet: Vegetarian

Ingredients

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Whole milk or water
Vanilla extract
Butter (melted)
Oil for frying (vegetable, canola, etc.)
Powdered sugar (for dusting)
Optional: cinnamon sugar, pastry cream, chocolate sauce for dipping

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Instructions

Whisk together flour, baking powder, salt, and sugar.
In another bowl, beat eggs, then add milk (or water), vanilla, and melted butter.
Stir wet ingredients into dry ingredients until you have a thick, sticky dough.
Heat about 2 inches of oil in a heavy pot to 350 °F (175 °C).
Using a spoon or small cookie scoop, drop portions of dough into the hot oil (don’t overcrowd).
Fry 3–4 minutes, flipping halfway, until golden and puffed.
Remove with a slotted spoon and drain on paper towels.
While still warm, dust generously with powdered sugar or roll in cinnamon sugar.

Notes

You can fill zeppole with pastry cream using a piping bag after frying.
Dip in chocolate ganache, jam, or fruit sauce for variation.
Add lemon zest or ricotta to the dough for a flavor twist.
Roll in colored or festive sugar during holidays.
Best eaten fresh, but leftovers can be reheated in the oven (300 °F / 150 °C for 5–7 min).