Zeppole Recipe
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.
- 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
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).
Nutrition
- Serving Size: 1 zeppolo
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://recipesbyliza.com/zeppole-recipe/
