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Zeppole is a traditional Italian pastry, often enjoyed during the celebration of Saint Joseph’s Day. These deep-fried doughnut-like treats are typically made from a choux pastry dough, then dusted with confectioners’ sugar, or filled with a sweet cream. Zeppole varies in shape and size, with some regions offering unique twists on the classic recipe.
Recipe Ingredients:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- Oil for frying (such as peanut oil or vegetable oil)
- 1/4 cup confectioners’ sugar, to dust
Ingredient Notes:
- Unsalted Butter: I recommend using unsalted butter to control the salt level in the recipe. If you only have salted butter, reduce the added salt to a pinch.
- Flour: All-purpose flour works best for Zeppole, but you can also use pastry flour for a slightly lighter texture.
- Oil: Use high smoke-point oil for frying, such as peanut oil or vegetable oil. Avoid using olive oil as it has a lower smoke point and may impart a strong flavor.
Tips to Make This Recipe:
- Ensure the oil temperature remains consistent at 350°F (175°C) to achieve the perfect golden-brown exterior and fluffy interior.
- Use a small ice cream scoop or two spoons to drop the dough into the hot oil, maintaining a uniform size for even cooking.
- Do not overcrowd the pan when frying, as this may cause the Zeppole to stick together and lower the oil temperature.
How to Make Zeppole?
Prepare the Dough
In a medium saucepan, combine the water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat.
Add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
Remove the pan from heat and let the dough cool for 5 minutes.
Add the eggs, one at a time, mixing well after each addition until fully incorporated.
Fry the Zeppole
Heat the oil in a deep-fryer or large, heavy-bottomed pot to 350°F (175°C).
Using a small ice cream scoop or two spoons, carefully drop spoonfuls of dough into the hot oil. Fry in small batches to avoid overcrowding.
Cook the Zeppole for 4-5 minutes, turning occasionally, until they are golden brown and puffed.
Remove the Zeppole from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain any excess oil.
Dust the warm Zeppole generously with confectioners’ sugar.
Serve immediately for the best taste and texture.
Serving The Zeppole
Zeppole is best enjoyed warm and fresh from the fryer, dusted with a generous layer of confectioners’ sugar. You can also fill them with sweet creams or fruit preserves for added flavor. Pair your Zeppole with a steaming cup of coffee or a glass of dessert wine for an indulgent treat.
Zeppole Storage and Freezing Instructions
- Storage: Store any leftover Zeppole in an airtight container at room temperature for up to 2 days. They can be reheated in the oven at 350°F (175°C) for 3-4 minutes to refresh their texture.
- Freezing: To freeze, place the unfried dough balls on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag and store for up to 2 months. To cook, fry the frozen Zeppole without thawing, adding an extra minute to the frying time.
Alternative Recipes
Frequently Asked Questions:
Yes, you can cook Zeppole in an air fryer. Preheat the air fryer to 350°F (175°C), and cook for 8-10 minutes, or until golden brown and puffed.
All-purpose flour is the best choice for this recipe. However, you can also use pastry flour for a slightly lighter texture.
Ensure your oil temperature remains consistent at 350°F (175°C) and do not overcrowd the pan when frying.
Yes, you can fill your Zeppole with sweet creams, fruit preserves, or even Nutella for added flavor.
You can also top your Zeppole with cinnamon sugar, honey, or even a drizzle of melted chocolate.
The Best Zeppole Recipe
Ingredients
- ½ cup water
- ½ cup whole milk
- 8 tbsp unsalted butter
- 1 tsp granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- Oil for frying (such as peanut oil or vegetable oil)
- ¼ cup confectioners’ sugar, to dust
Instructions
Prepare the Dough:
- In a medium saucepan, combine the water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat.
- Add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Remove the pan from heat and let the dough cool for 5 minutes.
- Add the eggs, one at a time, mixing well after each addition until fully incorporated.
Fry the Zeppole:
- Heat the oil in a deep-fryer or large, heavy-bottomed pot to 350°F (175°C).
- Using a small ice cream scoop or two spoons, carefully drop spoonfuls of dough into the hot oil. Fry in small batches to avoid overcrowding.
- Cook the Zeppole for 4-5 minutes, turning occasionally, until they are golden brown and puffed.
- Remove the Zeppole from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain any excess oil.
Serve the Zeppole:
- Dust the warm Zeppole generously with confectioners’ sugar.
- Serve immediately for the best taste and texture.
