Description
This classic Italian Zeppole recipe teaches you how to make light, airy fried dough balls that are crispy on the outside and tender inside. Perfectly dusted with confectioners’ sugar, these delightful treats are ideal for dessert or a sweet snack.
Ingredients
Scale
Wet Ingredients
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter
- 4 large eggs, room temperature
Dry Ingredients
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ¼ cup confectioners’ sugar, for dusting
Frying
- Oil for frying (peanut oil or vegetable oil recommended)
Instructions
- Heat Liquid Ingredients: In a large saucepan, combine the water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium heat, stirring frequently until the mixture comes to a boil.
- Add Flour: Remove the saucepan from heat and quickly stir in the all-purpose flour all at once using a wooden spoon until a smooth dough forms. Return the pan to medium heat and cook the dough for 1½ to 2 minutes, stirring constantly until a thin film forms on the bottom of the pan, indicating it’s cooked through.
- Beat in Eggs: Transfer the dough to a mixing bowl and beat with an electric mixer for 1 minute to cool it slightly. Add the eggs one at a time, beating well after each addition. Continue beating for another minute until the dough is smooth and forms ribbons when lifted.
- Pipe Dough: Transfer the prepared dough to a piping bag fitted with a ½-inch opening or use a large zip-top bag with a corner snipped off.
- Heat Oil: In a Dutch oven or deep fryer, heat the oil to 375°F (190°C), ensuring it’s hot enough to fry the dough properly and achieve a golden color.
- Fry Zeppole: Carefully pipe 1-inch lengths of dough directly into the hot oil, cutting the dough with a knife or scissors. Fry the zeppole for 4 to 5 minutes, turning them occasionally for even browning, until they are golden brown and crisp.
- Drain and Serve: Using a slotted spoon, transfer the fried zeppole to a paper towel-lined plate to drain excess oil. Dust generously with confectioners’ sugar and serve immediately while warm and fresh.
Notes
- Ensure eggs are at room temperature for better incorporation into the dough.
- Use a thermometer to maintain oil at a steady 375°F to avoid greasy or undercooked zeppole.
- Piping the dough consistently helps achieve uniform-sized zeppole for even cooking.
- Serve zeppole immediately for the best texture and flavor; they can become soggy if left too long.
- You can substitute vegetable oil if peanut oil is unavailable.
- Reheat leftover zeppole in a hot oven or air fryer to regain crispiness, avoiding the microwave which can make them soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
