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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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!
Dana
Love these! My aunt makes them and they’re such a wonderful treat.
Andrea
Oh my goodness. I had never had these before but they looked so delicious I had to try them. Yum. Thanks for the great recipe!
Beth Pierce
Thanks Andrea! So glad that you liked it!
Rosey
I wouldn’t mind trying these. I like that they are crispy on the outside.
Risa Lopez
Wow, it looks so yummy! I always want to try new recipes. Thank you for sharing your easy-to-make recipe and clear cooking preparation and instructions.
Beth Pierce
You are most welcome!
Talya Stone
Just looking at this takes me right back to Italy. Good to know this is best served promptly. Does it get soggy otherwise?
Beth Pierce
No not at all but they are so good right after being fried. Absolutely delicious!
Rhian Westbury
These sound so tasty, I bet they’d be nice alongside some ice cream as well. And they seem pretty easy to make x
Mosaic Tiles
I never had Italian Zeppole, omg this looks so so good! I can’t wait to make your recipe, can’t wait.
Beth Pierce
Thanks! Enjoy!!
Christine Morgan
Took me a while to find the recipe my mom used. She died a long time ago and I never remembered how she made them but I new she used yeast. When I read your recipe it all came back. Gonna make them with my grandkids. Thank you!
Beth Pierce
My pleasure Christine! Enjoy!
Beth Pierce
1-3 hours. If it did not rise in that period of time then the yeast was not any good.