Light Airy Italian-American Zeppole (Printable Version)

Golden, airy fried dough bites with a soft center and a dusting of powdered sugar.

# Ingredient List:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1 cup whole milk
07 - 2 teaspoons vanilla extract
08 - 2 tablespoons unsalted butter, melted

→ For Frying

09 - 3 cups vegetable oil for deep frying

→ Finishing

10 - 1 cup powdered sugar for dusting

# How to Prepare:

01 - Whisk together flour, baking powder, sugar, and salt in a large bowl.
02 - Beat eggs in a separate bowl, then add milk, vanilla extract, and melted butter; mix thoroughly.
03 - Gradually incorporate wet ingredients into the dry mixture, stirring until a thick, sticky batter forms.
04 - Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
05 - Using two spoons, drop heaping tablespoons of batter into hot oil in batches, avoiding overcrowding.
06 - Fry for 3 to 4 minutes per batch, turning occasionally, until golden brown and puffed.
07 - Remove zeppole with a slotted spoon and drain on paper towels.
08 - While warm, dust generously with powdered sugar and serve immediately.

# Expert Suggestions:

01 -
  • They're impossibly easy to make once you get over the fear of hot oil, and your kitchen will smell like an Italian festa.
  • The contrast between the crispy outside and tender inside is addictive, and they disappear faster than you can make them.
  • You can have warm zeppole on the table in under 40 minutes, no yeast or rising time needed.
02 -
  • Oil temperature is everything; if it's too cool, you'll get greasy, dense zeppole, and if it's too hot, the outside browns before the inside puffs.
  • Don't crowd the pot; frying too many at once drops the oil temperature and ruins the batch, so patience here pays dividends.
  • Powdered sugar needs to go on while the zeppole are still warm or it won't stick; room-temperature ones are already a loss.
03 -
  • Keep a small bowl of oil near your frying station and use a spoon dipped in oil to help release the batter more smoothly into the pot.
  • If your batter seems too thick, add a tablespoon of milk at a time until you reach the right consistency—it should plop off the spoon but not run.
Go Back