Classic Zeppole Italian Fried Doughnuts

  • Loriana Shea
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Classic Zeppole Italian Fried Doughnuts

These classic zeppole are the ultimate Italian fried doughnuts — light, airy, and golden, with a delicate crisp outside and a soft, pillowy inside. Made from a choux-style dough (similar to cream puffs), they’re simple to make yet irresistibly nostalgic. Dusted with powdered sugar, they bring a taste of Italian celebrations and street fairs right to your kitchen. Perfect for dessert, breakfast, or anytime you crave something sweet and comforting.

Things to know about this Classic Zeppole Italian Fried Doughnut recipe

  • Zeppole are best served fresh and warm, straight from the fryer.

  • The dough is choux-style, similar to cream puffs, so it’s light and airy.

  • You can shape them as round balls or classic rings using a piping bag.

  • Oil temperature matters: keep it around 350°F (175°C) to ensure they puff up and cook evenly.

  • Zeppole are delicious on their own with powdered sugar, or you can fill them with pastry cream, custard, or ricotta for a special treat.

  • Leftovers can be reheated in a 350°F oven for a few minutes, but they’re always best fresh.

Love Italian desserts? Try more sweet treats from the blog like Lemon Ricotta cookies or Italian lemon knot cookies — your next homemade Italian indulgence is just a click away!

Classic Zeppole Italian Fried Doughnuts

Servings: 12–16 zeppole
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

    • 1 cup water

    • 1/2 cup milk

    • 4 tablespoons unsalted butter

    • 2 tablespoons sugar

    • zest from 1 lemon

    • ¼ teaspoon salt

    • 1 cup all-purpose flour

    • 4 large eggs

    • Oil for frying (vegetable or peanut)

    • Powdered sugar, for dusting
      INSTRUCTIONS

    • Heat the liquid:
      In a medium saucepan, combine water, butter, sugar, lemon zest and salt.
      Bring to a simmer over medium heat until the butter is fully melt
    • Add the flour:
      Add the flour all at once and stir vigorously with a wooden spoon.
      Cook for 1–2 minutes, until the dough pulls away from the sides and forms a smooth ball.
      (This cooks out the raw flour taste.)

    • Cool the dough slightly:
      Transfer the dough to a mixing bowl and let it cool for 5 minutes so it doesn’t cook the eggs.

    • Add the eggs:
      Add the eggs one at a time, mixing well after each addition.
      The dough should become smooth, glossy, and pipeable — similar to cream puff dough.

    • Heat the oil:
      In a deep pot, heat oil to 350°F (175°C).

    • Form the zeppole:

      • For round zeppole: Drop spoonful’s of dough directly into the oil.

      • For ring-shaped zeppole: Pipe dough onto small parchment squares, then lower into the oil and peel off the paper.

    • Fry until puffed and golden:
      Fry in batches for 3–4 minutes per side, or until deeply golden and fully puffed.
      Make sure not to overcrowd the pan.

    • Drain:
      Remove to a paper towel–lined tray to drain excess oil.

    • Finish:
      Dust generously with powdered sugar and serve warm.

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