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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Active dry yeast: It is usually in the baking aisle close to the flour and baking powder.
- Granulated sugar: Just a little bit for sweetness
- Vegetable oil: Use a neutral frying oil with a high smoking point, such as vegetable, canola, or peanut oil.
- Powdered sugar: You can substitute cinnamon sugar for a different profile
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 doubled 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. Then, 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.
- 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.
- 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.
How to Bloom Yeast For Zeppoles
Blooming yeast means 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 track the temperature of the water. Sprinkle the yeast over the warm water and wait 30 -60 seconds. Add the sugar 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.
More Sweet Treats
Italian Zeppole Recipe
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.
- 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.
- 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.
Nutrition
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Rob
How long will it take for the dough to double in size?
Beth Pierce
About 2-3 hours, maybe less if the room is real warm,
LP
my grandmother used to make these plane with anchovies in them. I can’t wait to make these
Beth Pierce
Really? Anchoives?
Ned B
The family loved these. Thanks for the great recipe. Even my wife had a few and loved them. She never eats anything sweet.
Frankie V
I made these as a surprise for my partner. She loved them. So light and airy. Thank you for sharing.
Beth Pierce
My pleasure, Frankie!
Sonia
I have always loved zeppoles, and this recipe brought back memories of the delicious Italian zeppoles I used to enjoy. I loved that it was an egg free version. Thank you!
Beth Pierce
You are most welcome, Sonia!
Joy
These Italian zeppole were absolutely scrumptious, and I loved how light and fluffy they were. What a delicious treat.
Beth Pierce
Thank you, Joy!
Clarice
Wow! This looks really delicious. It’s been a while since I had these zeppoles and I would love to try making my own. Thank you for sharing the recipe.
Beth Pierce
My pleasure, Clarice!
Kasey
I love these. They are the old pizzeria style zeppoles. I have been looking for a recipe like this. Thank you, Beth!
Beth Pierce
My pleasure, Kasey!
Valerie C
These were great and very similar to something my grandma used to make. I never did get the recipe from her so I am so happy that I found this one. Thank you, Beth!
Beth Pierce
You are most welcome, Valerie!
Richard L
I love this recipe. They fry up so delicious everytime.