Classic Zeppole Italian Fried Doughnuts
Classic Zeppole are a beloved Italian fried doughnut, known for their light, airy texture and irresistible golden crust. These traditional Italian treats are made from a simple dough that fries up beautifully, then finished with a dusting of powdered sugar or a touch of cinnamon sugar. Whether enjoyed for a holiday, family celebration, or a special Sunday treat, homemade zeppole bring the warmth and nostalgia of Italian pastry shops right to your kitchen.
Ingredients
- 1 cup water
- ½ cup milk
- 4 tbsp unsalted butter
- 2 tbsp sugar
- 1 lemon zest
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- Oil for frying (vegetable or peanut)
- Powdered sugar, for dusting
Instructions
- Heat the liquidIn 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 flourAdd 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 slightlyTransfer the dough to a mixing bowl and let it cool for 5 minutes so it doesn’t cook the eggs.
- Add the eggsAdd 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 oilIn a deep pot, heat oil to 350°F (175°C).
- Form the zeppoleFor 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 goldenFry in batches for 3–4 minutes per side, or until deeply golden and fully puffed.Make sure not to overcrowd the pan.
- DrainRemove to a paper towel–lined tray to drain excess oil.
- FinishDust generously with powdered sugar and serve warm.