Learn how to make the classic Italian fried dough dessert zeppoles with this simple and tasty recipe. They’re perfect for any occasion or just as a sweet treat! Follow along and impress your friends and family with your homemade zeppoles.
These are the old New York-style zeppoles that are egg-free. Perhaps you remember these yummy treats. They used to fry these Italian donuts up in the pizzerias by the dozens like donut holes. If you like this recipe, try French toast casserole, sour cream coffee cake, and crumb cake.
What Are Zeppoles?
Zeppoles are easy-to-make yeast dough balls fried and coated in powdered sugar, almost like sweet pastries. Authentic zeppoles are made with just seven easy ingredients. They are best right after they are fried while they are warm, crispy on the outside, soft in the middle, and covered in powdered sugar.
What You’ll Need
- Active dry yeast
- Granulated sugar: for a touch of sweetness
- All-purpose flour: works best
- Salt: just a touch to enhance flavor
- Vegetable oil: or canola oil for frying
- Powdered sugar: or cinnamon sugar to roll in
How to make zeppole
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
Start by stirring the water and sugar together. Then sprinkle the yeast and let it sit on the top for about 30-60 seconds. Stir it all together and let it sit until it becomes foamy and frothy.
In a large bowl, whisk together the flour and salt. Add the yeast mixture to the flour mixture. Add the oil and, using a spatula, work for several minutes to combine. Cover the bowl with plastic wrap and place it in a warm part of the kitchen. Let it rise until it is double in size.
Heat some oil in a deep fryer or Dutch oven over medium heat to 375 degrees. Carefully drop about six dough balls into the hot oil using two spoons (one to scoop and one to push into the oil) or a cookie scoop.
Cook for about 4 minutes or until golden brown and puffy, turning halfway through the cooking process. Remove the doughnuts to paper towels and drain. Sprinkle with powdered sugar or place in a paper bag with powdered sugar and gently shake to coat. For best results, serve warm.
Preparation Tips
- Work the dough with a spatula or wooden spoon so that gluten develops and the water distributes evenly, making the doughnuts airy.
- Use a neutral frying oil with a high smoking point like vegetable, canola, or peanut oil.
- Work in batches so as not to crowd the fryer.
- To help maintain oil temperature, use a heavy pot (they maintain temperature better) and a clip-on thermometer. The oil rises when nothing is in the pot and drops when you add the batter. Turn the heat up or down to maintain a somewhat constant oil temperature. A little bump up or down works best.
- Sprinkle heavily with powdered sugar or place the powdered sugar in a bag with several of the balls and shake to coat.
- For a change of taste, roll them in cinnamon sugar or drizzle them with chocolate sauce.
How To Bloom The Yeast For This Recipe
Blooming yeast is making sure the yeast is alive and activating it so it can be used in a recipe. Yeast needs warm water to activate. A good temperature to aim for is 110 degrees. A digital food thermometer can help you keep on track.
Sprinkle the yeast over the warm water and wait about 30 -60 seconds. Then add the sugar (if the recipe calls for it) and stir to combine. The sugar helps activate the yeast and speed up the process.
Let the mixture sit for about 7-10 minutes. It will become foamy, frothy, and smell of active yeast. If the yeast does not activate, it will not work in your recipe. Perhaps your water might have been a little too warm. You can try again, but lower the temperature closer to 105. If it fails again, discard the yeast and try with fresh yeast.
Storage
I encourage you to eat these zeppoles while they are warm and fresh. If you cannot consume them all, store them in an airtight container at room temperature for up to 2 days.
More Sweet Treats
Italian Zeppole
Ingredients
- 1 cup warm water 105-110 degrees Fahrenheit
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon vegetable oil or canola oil
- vegetable oil for frying
- powdered sugar for dusting
Instructions
- Sprinkle the yeast into the water and let it sit on the top for 30-60 seconds. Add the sugar and stir it all together. Let it sit until it becomes foamy and frothy, approximately 7-10 minutes.
- Meanwhile, whisk the flour and salt in a large bowl. Add the yeast mixture to the flour mixture. Add the oil and, using a spatula, work the dough for several minutes to combine. Cover the bowl with plastic wrap and place it in a warm part of the kitchen. Let it rise until it is double in size.
- Heat 1-inch oil in a heavy stockpot or Dutch oven to 375 degrees. Using two spoons (one to scoop and one to push the dough into the oil) or a small cookie scoop, carefully drop six dough balls into the hot oil. Cook for about 3-4 minutes or until they are golden brown and puffy. Turn the doughnuts halfway through the cooking process.
- Using a slotted spoon, remove the zeppoles to paper towels and drain. Sprinkle with powdered sugar. For best results, serve warm.
Notes
- Work the dough with a spatula or wooden spoon so that gluten develops and the water distributes evenly, making the doughnuts airy.
- Use a neutral frying oil with a high smoking point like vegetable, canola, or peanut oil.
- Work in batches so as not to crowd the fryer.
- To help maintain oil temperature, use a heavy pot (they maintain temperature better) and a clip-on thermometer. The oil rises when nothing is in the pot and drops when you add the batter. Turn the heat up or down to maintain a somewhat constant oil temperature. A little bump up or down works best.
- Sprinkle heavily with powdered sugar or place the powdered sugar in a bag with several of the balls and shake to coat.
- For a change of taste, roll them in cinnamon sugar or drizzle them with chocolate sauce.
Nutrition
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Gladys Nava
This was a great and easy recipe. I can’t wait to make this again! We just loved them!
Danni Torr
I’ve never worked with yeast before because I was always afraid to try it….so I usually steer clear of recipes that involve yeast. HOWEVER these look sooo good, and I remember them from my childhood in New York and how delicious they are. Im actually motivated to try it! So this will be the first time I’m trying a recipe with yeast….will let you know how it goes.
Beth Pierce
I think you will be fine. The more you work with it the easier it becomes. They are delicious.
Autumn
Just pinned this recipe to make with my kids. It looks and sounds delicious! I’ve never heard of Zeppole before.
Melissa
I have never had these before, but they look like the fried dough that I enjoy at the fair. This sounds like it would be fun to make.
Jack
Amazing recipe! I haven’t tried it before but it’s lovely to try it. Thank you for sharing!!
Emman
This is the first time I heard about Italian Zeppole! I can’t wait to try it soon. Maybe when I travel back to Italy!
John
OMG!! These look insane. I will definitely be trying these out! Thanks.
Heather
Cannot stop eating these addicting treats. How great that I can make them myself at home 🙂
Allyson Zea
These are my favorite! Thanks for the easy recipe!
Tisha
These look dangerously good! And I am going to try them!
Krystle
These are out of this world delicious. My family eats them faster than I can fry them up.
Sandra
This is so delish and easy to make! Thanks for the recipe!
Beti
WOW! These look SO GOOD!! They would not last long at our house!
katerina
Oh boy! These are terrific! I bet they taste AMAZING!
Erin
I love these Italian Zeppole! So easy to make and so delicious!
Amanda
Ooh I am so excited to make these. They look delicious!