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Whip up a batch of these delightful zeppole, perfect for a sweet treat anytime! With a light, fluffy texture and a generous coating of powdered or cinnamon sugar, these Italian donuts are sure to please.
If you love pastries as much as I do, then you have to try all of my incredible donut recipes! Try out my favorite Jelly Donuts, these Boston Cream Donuts or these tender, buttery Cruffins for your next brunch.
Try these Zeppole, and prepare to be blown away! This Italian dessert, similar to a donut hole but even better, fries up golden and crispy on the outside while staying light and fluffy on the inside. Roll them in cinnamon and sugar or powdered sugar for a perfectly sweet, melt-in-your-mouth treat!
You’ll love how easy it is to make this zeppole recipe with simple ingredients you probably already have in your kitchen! These treats look impressive enough for a special occasion or holiday brunch but are easy to whip up anytime. For exact measurements, check out the recipe card at the bottom of the post.
Don’t be nervous about frying these up—it’s actually easier than you’d think! Just follow these simple, step-by-step instructions, and you’ll have delicious, perfectly fried zeppole in no time. Trust me, you’ve got this!
These treats are a favorite for special occasions, but they’re also really fun to make on a lazy weekend. Here are a few tips to help, if you are making these for the first time!
Homemade pastries are the best! There is just something so delicious about fried dough. From donuts to croissants, they are always a welcome site for breakfast or brunch. Here are some of our go-to recipes that I know you’re going to LOVE!
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Combine the flour, sugar, salt, and yeast in a large bowl. Add the water, milk, and vanilla and whisk until smooth.
Cover the bowl with plastic wrap and set it aside for 1 ½ hours, or until doubled in size.
When the dough is nearly doubled, heat 2 inches of vegetable oil in a large, deep pan over high heat or a deep fryer until the oil reaches 375 degrees Fahrenheit.
Spray a medium cookie scoop with pan spray and scoop balls of dough into the hot oil and cook for about 4 minutes, until golden brown on all sides. Be careful not to overcrowd the pan, or the temperature of the oil will drop. Use a metal spider to turn the zeppoles frequently while they fry to help them cook evenly all over.
You can use a candy thermometer or an oil thermometer to make sure you keep the oil between 375 and 380 degrees Fahrenheit.
Once the zeppole are fully cooked, use the spider to remove them from the oil to a paper towel-lined baking sheet.
Carefully transfer the hot zeppole to a paper bag and top with a generous scoop of powdered sugar or cinnamon sugar. Close the bag and shake until the zeppole are completely coated in sugar. Serve warm.
Calories: 76kcalCarbohydrates: 16gProtein: 2gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 82mgPotassium: 31mgFiber: 0.5gSugar: 3gVitamin A: 13IUCalcium: 13mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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