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Classic Zeppole Italian Fried Doughnuts

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 zeppole

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 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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