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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LisaLisa
This is the first time I’ve seen or heard of zeppole, but I will say they look delicious, and I would try this recipe.
Kristine
Thanks for another great recipe-pinned and printed. My grandson and I are going to make these next week when he’s between summer camp and starting 6th grade. Yum!
Beth Pierce
Thanks, Kristine! Enjoy!
Emily
I love making (and, of course) eating zeppole! My nonna and I make them together at least once a year and they’re so delicious. This recipe looks perfect.
Stephanie
These Italian zeppoles are crazy good. I always assumed these would be difficult to make and take a long time – but I followed the directions and had a crispy donut with a light interior in no time.
Beth Pierce
Thanks, Stephanie! So glad that you liked them!
Camille
Can these be made with 00 flour.
Beth Pierce
I am not sure. I have never worked with it. Although the internet says they are usually interchangeable.
Emily
Can you double the recipe
Beth Pierce
Yes you can!
Ntensibe Edgar
These doughnuts look so good, and I bet they go so well with a cup of tea, with some ginger in it! Thanks for sharing their recipe.
Beth Pierce
Thea pleasure is all mine!
Alita Pacio
No need to visit the Italian summer festival every year. I can make this delicious zeppole in the comfort of my home. Thank you so much. I love the fluffy fried balls of dough!
MELANIE E
These sound really tasty. They seem to be similar to a dessert my grandma used to make when we’d visit.
Debbie
Wow – these were amazing. We really enjoyed this easy recipe. They remind me of the old pizzeria zeppole. Thank you for the great recipe.
Heather
These take me right back to my childhood. My parents used to take me to this little Italian restaurant on the weekends and the owner used to bring me zeppole for dessert. YUM!
Stephanie
These look like a perfect recipe to make this weekend with my boys. They love when we cook together. I’ll just have to handle the oil, but I think they’ll really enjoy these.
Beth Pierce
Thanks, Stephanie! I sure hope you enjoy them!
Julie
These remind me of beignets that we had in New Orleans! Now I can make these anytime to have a small sweet treat!!! Yum!
Tayler
I made these zeppole over the weekend and they turned out fantastic! Thanks so much for sharing the recipe!
Beth Pierce
My pleasure Tayler!
Tavo
Great Italian traditional dish! It came out just as the ones we have here in Italy!
Ieva
One word- addictive! And I love that I always have ingredients to make them any day I want. Perfect little treat! Kind of reminded me of Indian Gulgula a little bit!
Beth Pierce
Thanks Ieva! So happy that you enjoyed them!