Classic Italian Zeppole: A Step-by-Step Recipe

Ingredients

1 cup of water
3 tablespoons of sugar
1/4 teaspoon of salt
1/2 stick of unsalted butter
1 cup of all-purpose flour
4 large eggs
2 cups of olive oil for frying
1 cup of granulated sugar for coating
1 tablespoon of powdered sugar for dusting

Steps and instructions

In a medium saucepan, combine the water, sugar, salt, and butter. Bring the mixture to a boil over medium heat.
Remove the saucepan from the heat and stir in the flour. Return the saucepan to the heat and stir continuously until the mixture forms a ball, about 2 minutes.
Transfer the dough to a bowl and beat in the eggs, one at a time, until fully incorporated. Let the dough cool for a few minutes.
Meanwhile, heat the olive oil in a deep fryer or large saucepan to 375 degrees Fahrenheit.
Using a small ice cream scoop or two spoons, drop small balls of dough (about a teaspoon each) into the hot oil. Fry until golden brown, about 5 minutes.
Using a slotted spoon, remove the zeppole from the oil and drain on paper towels.
While the zeppole are still hot, roll them in the granulated sugar until fully coated.
Arrange the zeppole on a serving platter and dust with powdered sugar before serving.

Tools for making

Medium saucepan - for boiling and mixing the dough ingredients
Bowl - for beating the eggs and cooling the dough
Deep fryer or large saucepan - for frying the zeppole
Small ice cream scoop or spoons - for shaping and dropping the dough into the hot oil
Slotted spoon - for removing the fried zeppole from the oil
Paper towels - for draining the zeppole after frying
Serving platter - for arranging and presenting the zeppole

Recipe variations

Adding lemon zest or orange zest to the dough for a citrus twist
Replacing all-purpose flour with cake flour for a lighter texture
Using flavored sugars, such as cinnamon sugar or vanilla sugar, for coating
Adding a teaspoon of vanilla extract or almond extract to the dough for extra flavor
Stuffing the zeppole with a filling of your choice, such as Nutella, pastry cream, or fruit preserves
Making savory zeppole by adding grated cheese, herbs, or spices to the dough
Baking the zeppole instead of frying for a healthier alternative
Using alternative sweeteners, such as honey or maple syrup, instead of granulated sugar
Experimenting with different toppings, such as powdered cocoa, powdered matcha, or crushed nuts
Adding a touch of liqueur, such as rum or amaretto, to the dough for an adult version

Recipe overview

Zeppole are delicious Italian pastries that are commonly served at festivals and celebrations. This recipe will guide you through the process of making your own zeppole at home. You'll be making a sweet dough, frying it to a golden brown, and then rolling them in sugar for a sweet finish. The result is a batch of light, airy pastries that are crispy on the outside and soft on the inside. They're a delightfully sweet treat that's sure to impress. With a total preparation and cook time of under an hour, you can enjoy these scrumptious pastries any day of the week. Enjoy this taste of Italy right from your own kitchen!

Common questions

Can I use salted butter instead of unsalted butter? - Yes, you can use salted butter if you prefer. Just be mindful of the overall saltiness of the recipe.
Can I use a different type of oil for frying? - Yes, you can use vegetable oil or canola oil instead of olive oil for frying the zeppole.
Can I make the dough ahead of time? - It's recommended to make the dough right before frying for the best results. However, you can prepare the dough in advance and refrigerate it for up to 24 hours before frying.
How should I store the zeppole? - Zeppole are best enjoyed fresh and can be stored at room temperature for a few hours. If you have leftovers, store them in an airtight container in the refrigerator. Reheat them in the oven or toaster oven for a few minutes before serving.
Can I freeze zeppole? - While it's possible to freeze zeppole, they are best enjoyed fresh. If you plan to freeze them, do so without the sugar coating. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. To serve, thaw them in the refrigerator overnight and reheat in the oven before coating with sugar.

Serving dishes and utensils

Mixing Bowl - A bowl large enough to mix the dough ingredients together.
Saucepan - A medium-sized saucepan to heat and cook the dough mixture.
Wooden Spoon - To stir and combine the ingredients in the saucepan.
Deep Fryer or Large Saucepan - To fry the zeppole in hot oil.
Slotted Spoon - To remove the fried zeppole from the oil and drain excess oil.
Paper Towels - To absorb any excess oil from the fried zeppole.
Small Ice Cream Scoop or Two Spoons - To portion and drop the dough into the hot oil.
Serving Platter - A dish or platter to arrange and present the zeppole.

Origin stories

Zeppole is a traditional Italian dessert, commonly enjoyed during the festival of Saint Joseph in mid-March. However, it is not just a delicacy for this festival, but is enjoyed throughout the year. The name 'Zeppole' is said to come from the Italian word 'zeppa', meaning 'wedge' or 'plug', describing the shape of the dough before it is fried. Interestingly, zeppole come in various shapes and sizes throughout Italy, reflecting the diverse culinary traditions of different regions. For instance, in Naples they are often filled with a cream, whereas in Calabria they are typically plain. No matter the variation, this sweet treat, golden and dusted with sugar, is a beloved piece of Italy's rich culinary tapestry.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.