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 step by step and impress your friends and family with your homemade zeppoles.
What is Zeppole?
Zeppoles are easy-to-make yeast dough balls that are 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.
New York Style Italian Zeppole
These are the old New York-style zeppole 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, lemon poppy seed bread, sour cream coffee cake, and crumb cake.
Ingredients for Zeppoles
How to make zeppole
Start by stirring the water and sugar together. Then sprinkle the yeast in and let it sit on the top for about 30-60 seconds. Now stir it all together and let it sit until it becomes foamy and frothy. In a large bowl, whisk together the flour and salt. Then add the water mixture to the flour mixture. Now 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. Then let it rise until it is double in size.
Heat some oil in a deep fryer or Dutch oven over medium heat to 375 degrees. Then using two spoons (one to scoop and one to push into the oil) or a cookie scoop, carefully drop about six dough balls into the hot oil. Cook for about 4 minutes or until golden brown and puffy, turning halfway through the cooking process. Now 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.
Recipe Tips
- Let the yeast sit on top of the water for about 1 minute. Then, stir in the sugar and mix it all together. Let the mixture sit until it is foamy and frothy (this procedure is known as blooming yeast), which usually takes about 10 minutes. If it does not foam, then the yeast is not good. Discard the mixture and try again with fresh yeast.
- Work the dough with a spatula or wooden spoon so that gluten develops and the water distributes evenly, making the doughnuts airy.
- Use a neutral frying oil with a high smoking point like vegetable, canola, or peanut oil.
- 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 there is nothing in the pot and drops when you add the batter. Turn the heat up or down to try to maintain a somewhat constant oil temperature. A little bump up or down works best.
- Move the fried doughnuts to a baking sheet covered with paper towels to drain.
- Sprinkle heavily with powdered sugar or place the powdered sugar in a bag with several of the balls and shake to coat.
- For a change of taste, roll them in cinnamon sugar or drizzle them with chocolate sauce.
How to bloom yeast
Blooming yeast is the act of making sure the yeast is alive and 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 keep on track. Sprinkle the yeast on top of the warm water and wait about 30 -60 seconds. Then add the sugar (if the recipe calls for it) 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.
Storage
I really encourage you to eat these zeppoles while they are warm and fresh. If it is not possible to consume them all, store them in an airtight container at room temperature for up to 2 days.
More scrumptious breakfast treats to try
Italian Zeppole
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 about 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, in a large bowl whisk together the flour and salt. Add the water 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. Then using two spoons (one to scoop and one to push it 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 to paper towels and drain. Sprinkle with powdered sugar, for best results, serve warm.
Notes
- Let the yeast sit on top of the water for about 1 minute. Then stir the sugar in and mix it all together. Let the mixture sit until it is foamy and frothy (this procedure is known as blooming yeast). This usually takes about 10 minutes. If it does not foam, then the yeast is no good. Discard the mixture and try again with fresh yeast.
- Work the dough with a spatula or wooden spoon so that gluten develops and the water distributes evenly, making the doughnuts airy.
- Use a neutral frying oil with a high smoking point like vegetable, canola, or peanut oil.
- 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 there is nothing in the pot and drops when you add the batter. Turn the heat up or down to try to maintain a somewhat constant oil temperature. A little bump up or down works best.
- Move the fried doughnuts to a baking sheet covered with paper towels to drain.
- Sprinkle heavily with powdered sugar or place the powdered sugar in a bag with several of the balls and shake to coat.
- For a change of taste, roll them in cinnamon sugar or drizzle with chocolate sauce.
- Zeppole is best served promptly, so plan accordingly.
Nutrition
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Camille
Can these be made with 00 flour.
Beth Pierce
I am not sure. I have never worked with it. Although the internet says they are usually interchangeable.
Emily
Can you double the recipe
Beth Pierce
Yes you can!
Ntensibe Edgar
These doughnuts look so good, and I bet they go so well with a cup of tea, with some ginger in it! Thanks for sharing their recipe.
Beth Pierce
Thea pleasure is all mine!
Alita Pacio
No need to visit the Italian summer festival every year. I can make this delicious zeppole in the comfort of my home. Thank you so much. I love the fluffy fried balls of dough!
MELANIE E
These sound really tasty. They seem to be similar to a dessert my grandma used to make when we’d visit.
Debbie
Wow – these were amazing. We really enjoyed this easy recipe. They remind me of the old pizzeria zeppole. Thank you for the great recipe.
Heather
These take me right back to my childhood. My parents used to take me to this little Italian restaurant on the weekends and the owner used to bring me zeppole for dessert. YUM!
Stephanie
These look like a perfect recipe to make this weekend with my boys. They love when we cook together. I’ll just have to handle the oil, but I think they’ll really enjoy these.
Beth Pierce
Thanks, Stephanie! I sure hope you enjoy them!
Julie
These remind me of beignets that we had in New Orleans! Now I can make these anytime to have a small sweet treat!!! Yum!
Tayler
I made these zeppole over the weekend and they turned out fantastic! Thanks so much for sharing the recipe!
Beth Pierce
My pleasure Tayler!
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!
Maryjo
How long can the dough sit out .. hours?
Beth Pierce
1-3 hours. If it did not rise in that period of time then the yeast was not any good.
Anosa
I haven’t tried making something like this and I find it interesting. Let’s see if I can make some over this weekend. Thanks for the recipe. Glad I came over this post.
Richelle Milar
These were absolutely delicious! Easy to make and fun! I will make these again!
Katie C
Wow, these look fantastic. I like that they are “bite sized” – although I’d probably eat 10 “bites” 😉
Gervin Khan
Wow! This was incredibly delicious. The best part is it’s easy to prepare and cook. Perfect food while watching our favorite movie with the family.
Lori
I made these for my kids and husband last weekend. They loved them. They could not get enough of them and they want me to make them again.
Catalina
I have so many beautiful memories with these Italian Zeppole. They are my favorite and I am so glad to make them at home!
Beth
These were by far the best that I have tried. Thanks for the great recipe.
Amber Myers
I love these! I order them at Olive Garden often 😉 I need to make them at home!
Tammy
If you don’t mind? I would like a bowl of those please! Those look so good.
Catalina
This was my kind of treat! Thanks for the great recipe. My family really loved them.
Briana Baker
YUM! These were so easy and delicious! My whole family enjoyed them! Next time we will add fresh fruit.
Forever My Little Moon
I have never heard of this or tried it, but now I want to! It looks so yummy!
Heather
I used to love when the pizza makers made these with the leftover dough!
IceCreamnStickyFingers
I haven’t had any Zeppo before . I’ll have to make some. Have you tried them in the air fryer yet?
Beth Pierce
These will not work in an air fryer.
Tara Pittman
My family loved these. They were so fun and easy to make.
Melanie Edjourian
These zeppole were great. They seem to be similar to a Greek dessert my grandma used to make. Food can be so nostalgic.
Samantha
I was so excited to give this recipe a try and they were so good! The kids loved them too!
Tammy
These were so easy and so yummy. I love little finger food.
laura
We really loved these zeppoles. So yummy! We rolled half the batch in cinnamon sugar.
Sue
I’ve never had these before, but they look so incredibly crisp, I’m drooling over here…
Amanda
These are so dangerously cute and moreish! I can’t wait to make these again.
Emily Flint
I’ve always wanted to make these but I thought they would be hard. Nope, this was the perfect recipe, thank you!!
Michelle
Gave this zeppole a try yesterday and they were incredibly delicious! Thanks for sharing your recipe!
Thena
Love how simple this looks! Can’t wait to add this to my meal plan for the week!
Gladys Nava
This was a great and easy recipe. I can’t wait to make this again! We just loved them!
Danni Torr
I’ve never worked with yeast before because I was always afraid to try it….so I usually steer clear of recipes that involve yeast. HOWEVER these look sooo good, and I remember them from my childhood in New York and how delicious they are. Im actually motivated to try it! So this will be the first time I’m trying a recipe with yeast….will let you know how it goes.
Beth Pierce
I think you will be fine. The more you work with it the easier it becomes. They are delicious.
Autumn
Just pinned this recipe to make with my kids. It looks and sounds delicious! I’ve never heard of Zeppole before.
Melissa
I have never had these before, but they look like the fried dough that I enjoy at the fair. This sounds like it would be fun to make.
Jack
Amazing recipe! I haven’t tried it before but it’s lovely to try it. Thank you for sharing!!
Emman
This is the first time I heard about Italian Zeppole! I can’t wait to try it soon. Maybe when I travel back to Italy!
John
OMG!! These look insane. I will definitely be trying these out! Thanks.
Heather
Cannot stop eating these addicting treats. How great that I can make them myself at home 🙂
Allyson Zea
These are my favorite! Thanks for the easy recipe!
Tisha
These look dangerously good! And I am going to try them!
Krystle
These are out of this world delicious. My family eats them faster than I can fry them up.
Sandra
This is so delish and easy to make! Thanks for the recipe!
Beti
WOW! These look SO GOOD!! They would not last long at our house!
katerina
Oh boy! These are terrific! I bet they taste AMAZING!
Erin
I love these Italian Zeppole! So easy to make and so delicious!
Amanda
Ooh I am so excited to make these. They look delicious!