Zeppole
Indulge in the heavenly delight of homemade Zeppole, the classic Italian fried dough treat that’s irresistibly golden, crisp on the outside, and pillowy soft on the inside. Crafted from simple pantry staples like all-purpose flour, butter, and eggs, this easy-to-make recipe brings the joy of Italian street food straight to your kitchen. Each bite is lightly sweetened and perfectly complemented by a generous dusting of powdered sugar. With a quick prep time of 15 minutes and minimal effort, these delectable doughnut-style bites are fried to golden perfection, making them an ideal dessert or snack for any occasion. Serve them warm and watch them disappear as your family and guests savor every melt-in-your-mouth morsel. Perfect for festivals, celebrations, or a cozy night in, Zeppole are the ultimate indulgence, ready to steal the spotlight. Keywords: Zeppole recipe, Italian fried dough, homemade Zeppole, easy dessert recipes, powdered sugar topping.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 4 tablespoons Unsalted butter
- 1 cup Water
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 4 cups Vegetable oil
- 0.5 cups Powdered sugar
Instructions
In a medium saucepan, combine water, butter, granulated sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
Remove the saucepan from the heat and let the dough cool for 5 minutes.
Add eggs one at a time, beating well after each addition. The dough will start off lumpy but will become smooth and glossy. Stir in the vanilla extract.
In a deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure consistent temperature.
Using a small cookie scoop or two spoons, drop tablespoon-sized dollops of dough into the hot oil. Fry in batches to avoid overcrowding, turning occasionally to ensure even cooking.
Fry the zeppole until they are golden brown and puffed up, about 4-5 minutes per batch.
Remove the zeppole with a slotted spoon and drain on a plate lined with paper towels.
Once slightly cooled, transfer the zeppole to a serving platter and generously dust with powdered sugar.
Serve warm and enjoy!
Nutrition Facts
Calories |
8823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 899.1 g | 1153% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 88.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 134 mg | 10% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
