Zeppole Recipe

Introduction

Zeppole are delightful Italian fried dough balls, crisp on the outside and tender inside. Lightly dusted with powdered sugar and optionally accompanied by chocolate sauce, they make a perfect treat for any occasion.

Ingredients

• 2/3 cup water
• 1/3 cup whole milk
• ½ cup salted butter (softened)
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• ½ teaspoon lemon zest
• Neutral oil (for frying)
• 1/3 cup powdered sugar
• Chocolate sauce (optional)

Instructions

1. Step 1: In a large saucepan over medium heat, combine the water, milk, softened butter, sugar, and salt. Bring the mixture to a low boil, stirring slowly throughout.
2. Step 2: Remove the saucepan from heat and add the flour. Stir with a wooden spoon until fully incorporated.
3. Step 3: Return the pan to the heat and stir continuously for about 2 minutes until the dough thickens and a thin film forms on the bottom of the pan.
4. Step 4: Transfer the dough to a large mixing bowl and mix for 2 minutes to cool it down.
5. Step 5: Add one egg at a time to the dough, mixing well after each addition.
6. Step 6: When adding one of the eggs, also mix in the lemon zest. Continue mixing for another minute until the dough is smooth and slightly thick.
7. Step 7: Place the dough into a piping bag or a Ziploc bag with a 1-inch opening tip.
8. Step 8: Heat about 2-3 inches of neutral oil in a heavy-bottomed pot over medium-high heat to 375°F (190°C), or preheat a deep fryer to the same temperature. This may take 15-20 minutes.
9. Step 9: Pipe 1 to 1½ inch long strips of dough directly into the hot oil. Hold the piping tip close to the oil to reduce splatters. Use kitchen scissors to cut the dough as you pipe for even, round shapes.
10. Step 10: Fry the zeppole for 4½ to 5 minutes, turning them halfway through to ensure even cooking and golden color.
11. Step 11: Remove the zeppole with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
12. Step 12: When ready to serve, dust the zeppole with powdered sugar. For an even coating, place a few tablespoons of powdered sugar in a brown paper lunch bag, add some zeppole, seal the bag, and shake gently. Repeat until all are coated.
13. Step 13: Optionally, serve the zeppole with chocolate sauce for dipping.

Tips & Variations

• Use fresh lemon zest for the brightest flavor; orange zest can be a tasty alternative.
• Ensure the oil temperature is steady at 375°F to avoid greasy or undercooked doughnuts.
• For a different texture, try dusting with cinnamon sugar instead of powdered sugar.
• If you don’t have a piping bag, a sturdy plastic bag with a corner snipped off works well.

Storage

Zeppole are best enjoyed fresh and warm. You can store leftovers in an airtight container at room temperature for up to 1 day. Reheat in a toaster oven or regular oven at 350°F (175°C) for a few minutes to regain crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to fry the zeppole soon after preparing the dough for optimal texture and flavor, but you can refrigerate the dough for up to 24 hours. Bring it to room temperature and mix briefly before piping and frying.

What type of oil is best for frying zeppole?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils won’t impart strong flavors and handle the high frying temperature well.

Zeppole Recipe

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4.5 from 149 reviews

Zeppole are traditional Italian fried dough balls that are light, fluffy, and slightly sweetened with a hint of lemon zest. These golden delights are perfect as a dessert or a sweet snack, often dusted with powdered sugar and optionally served with chocolate sauce for dipping.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 20–25 small zeppole 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2/3 cup water
• 1/3 cup whole milk
• ½ cup salted butter (softened)
• 4 large eggs
• ½ teaspoon lemon zest

Dry Ingredients

• 1 Tablespoon sugar
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 1/3 cup powdered sugar (for dusting)

Other

• Neutral oil (for frying, about 2-3 inches deep)
• Chocolate sauce (optional for serving)

Instructions

1. Prepare the Dough Base: In a large saucepan over medium heat, combine water, milk, softened butter, sugar, and salt. Bring the mixture to a low boil while stirring slowly to melt and blend the ingredients evenly.
2. Add the Flour: Remove the saucepan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture is completely incorporated into a dough.
3. Thicken the Dough: Place the pan back on medium heat and stir continuously for 2 minutes. This cooks off some moisture and thickens the dough, which will become smooth and will form a thin film on the bottom of the pan.
4. Cool the Dough: Transfer the dough to a large mixing bowl. Mix or stir it for about 2 minutes to help it cool down slightly.
5. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them. This builds the structure and makes the dough elastic.
6. Add Lemon Zest: When adding one of the eggs, include the lemon zest. After all ingredients are combined, mix for another minute until the dough is smooth and slightly thick but not too thin.
7. Prepare for Frying: Transfer the dough to a piping bag or a resealable plastic bag with an approximately 1-inch opening.
8. Heat the Oil: In a heavy-bottomed pot or deep fryer, heat neutral oil about 2-3 inches deep to 375°F (190°C). This may take 15-20 minutes to reach the right temperature.
9. Pipe the Zeppole: Pipe 1 to 1 ½ inch long strips of dough directly into the hot oil. Keep the piping tip close to the oil surface to minimize splattering. Use kitchen scissors to cut the dough from the piping bag to make rounded pieces.
10. Fry the Zeppole: Fry the dough pieces for 4.5 to 5 minutes, turning them halfway through to ensure even golden-brown cooking on all sides.
11. Drain and Cool: Remove the fried zeppole with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
12. Dust with Powdered Sugar: When ready to serve, sift powdered sugar over the zeppole. Alternatively, place zeppole and a few tablespoons of powdered sugar inside a brown paper lunch bag, seal it, and shake gently to coat evenly.
13. Serve with Chocolate Sauce: Optionally, serve the zeppole with chocolate sauce for dipping to add richness and extra flavor.

Notes

• Ensure the oil temperature is maintained at 375°F for proper frying — too low will make the zeppole greasy, too high may burn them.
• Use kitchen scissors to cut the dough from the piping bag for consistent, rounded shapes.
• Cooling the dough slightly before adding eggs prevents cooking the eggs prematurely.
• Lemon zest adds a bright, fresh flavor but can be omitted or replaced with vanilla extract.
• Storing leftover zeppole is best done in an airtight container; they are best eaten fresh.

Keywords: Zeppole, Italian dessert, fried dough, lemon zest, fried pastries, powdered sugar, chocolate dipping sauce