1. Can I make the dough ahead of time?

Sort of. You can make the dough and store it in the fridge for a few hours, but don’t let it sit too long or it’ll lose its puff power. I usually make it just before frying.

2. Why are my zeppole oily?

Oil temp’s too low. Been there. Get a thermometer if you can 350°F (175°C) is your golden number. Also, make sure your dough isn’t too wet or it’ll soak up extra oil.

3. Do I need a piping bag?

Only if you’re going for the filled, fancy kind. Otherwise, a spoon or small scoop works perfectly. I use two spoons one to scoop, one to slide it into the oil.

4. Can I bake them instead of frying?

Technically yes, but it won’t be the same. Frying gives you that signature crispy edge and pillowy center. Baking will give you something more like a cream puff.

5. What oil should I use?

Neutral oils with high smoke points are best. I usually go with vegetable or canola. Avoid olive oil it’s too flavorful and breaks down faster under high heat.

Zeppole Recipe: 7 Foolproof Steps for Perfect Italian Doughnuts

Name: Homemade Zeppole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1 cup water; 1/2 cup unsalted butter; 1/4 tsp salt; 1 tbsp granulated sugar; 4 large eggs; 1 tsp vanilla extract; Powdered sugar, for dusting; Optional fillings: pastry cream, ricotta, jam

Description

Light, airy, and golden-fried, these traditional Italian zeppole are a crowd-pleasing dessert that comes together with simple ingredients. Perfect for holidays, celebrations, or weekend treats, these sweet dough balls can be filled or dusted with sugar for an irresistible bite.

Ingredients

SCALE

1 cup all-purpose flour
1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 tbsp granulated sugar
4 large eggs
1 tsp vanilla extract
Powdered sugar, for dusting
Optional fillings: pastry cream, ricotta, jam

Instructions

In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
Add flour all at once and stir vigorously until a dough forms and pulls from the sides.
Let it cool for 5 minutes.
Add eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
Stir in vanilla extract.
Heat oil in a deep pot to 350°F (175°C).
Drop spoonfuls of dough into oil. Fry until golden brown and puffed, about 3–4 minutes per side.
Drain on paper towels and dust with powdered sugar.
Serve plain or filled with your favorite cream or jam.

Notes

Don’t overcrowd the pan zeppole need space to puff.
Use a piping bag if filling with cream or ricotta.
You can make the dough ahead of time and refrigerate for up to 1 day.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: Italian

Nutrition

Serving Size: 1 zeppole
Calories: 110
Sugar: 2g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 2g
Cholesterol: 45mg

Keywords: zeppole recipe, Italian fried dough, Saint Joseph's Day dessert