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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/zeppole-recipe/