Description
This traditional Zeppole recipe delivers light, airy Italian doughnuts that are wonderfully crispy on the outside and soft on the inside. Perfectly fried to golden perfection and dusted generously with powdered sugar, these treats make a delightful dessert or snack for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 cup water
- 1/4 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For Frying
- Neutral oil for frying (vegetable or canola), enough for deep frying
For Serving
- Powdered sugar, for dusting
Instructions
- Boil the Liquid Ingredients. In a medium saucepan, combine water, unsalted butter, sugar, and salt. Heat the mixture over medium heat until it comes to a rolling boil, allowing the butter to fully melt and ingredients to incorporate.
- Add Flour and Form Dough. Remove the saucepan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan.
- Cool the Dough. Transfer the hot dough into a large bowl and let it cool for 5 to 10 minutes. This cooling step is critical to ensure the eggs don’t cook when added.
- Incorporate Eggs. Beat in the eggs, one at a time, mixing thoroughly after each addition. Continue until the dough is smooth, shiny, and elastic.
- Heat Oil for Frying. In a heavy-bottomed pot, heat the neutral oil to 375°F (190°C). Use a thermometer to maintain an accurate frying temperature ensuring crispy and properly cooked zeppole.
- Fry the Zeppole. Using a spoon, drop small spoonfuls of dough carefully into the hot oil. Fry for 4 to 5 minutes, turning occasionally if needed, until the zeppole are golden brown and puffed up.
- Drain and Serve. Remove the zeppole with a slotted spoon and drain on paper towels to remove excess oil. Dust generously with powdered sugar while still warm and serve immediately for best texture and flavor.
Notes
- Ensure oil temperature is steady at 375°F to avoid greasy or undercooked zeppole.
- Do not add eggs until dough has cooled sufficiently to prevent scrambling.
- For best results, fry in small batches to maintain oil temperature and even cooking.
- Serve zeppole warm as they are best enjoyed fresh.
- You can add lemon zest or vanilla extract to the dough for added flavor if desired.
