Italian Zeppole with Powdered Sugar
Zeppole are small Italian fried pastries often served warm at festivals, bakeries, and family gatherings. This version keeps the dough simple and lets the contrast of crisp edges, soft interiors, and powdered sugar do the work.
The dough is cooked briefly on the stove before the eggs are beaten in, much like a choux pastry. That step hydrates the flour and helps the zeppole puff in the oil without needing yeast or a long rise.
Oil temperature matters more than speed. If the oil is too cool, the dough absorbs grease; if it is too hot, the outside browns before the center cooks through. A steady 350°F gives the best balance.
Serve the zeppole shortly after frying while they are still warm. A final shower of powdered sugar is traditional, and the pastries are best eaten the same day, when the outside is delicate and the center is still tender.
Nutrition (per serving)
Directions
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1
Line a rimmed baking sheet with paper towels and set a wire rack nearby. Fit a Dutch oven or heavy pot with a deep-fry thermometer.
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2
Combine the water, milk, butter, granulated sugar, and salt in a medium saucepan. Bring to a steady simmer over medium heat, stirring until the butter melts.
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3
Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan, about 2 minutes.
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4
Transfer the hot dough to a mixing bowl and let it cool for 5 minutes, stirring once or twice to release steam.
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5
Beat in the eggs one at a time, mixing well after each addition before adding the next. Stir in the vanilla until the dough is glossy, thick, and spoonable.
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6
Heat the vegetable oil in the pot to 350°F. Working in batches, carefully drop rounded tablespoons of dough into the oil, leaving room for them to expand.
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7
Fry the zeppole for 4 to 5 minutes, turning occasionally, until deeply golden and puffed. Keep the oil between 340°F and 360°F as you cook.
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8
Use a slotted spoon to transfer the zeppole to the prepared rack. Let them drain for 1 minute, then dust generously with powdered sugar while still warm.
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9
Serve immediately, adding a little more powdered sugar just before bringing them to the table.
Ingredients
- Water:1 cup
- Whole Milk:1/2 cup
- Unsalted Butter, cut into pieces:6 tablespoons
- Granulated Sugar:2 tablespoons
- Kosher Salt:1/2 teaspoon
- All-Purpose Flour:1 1/2 cups
- Eggs:4 large
- Vanilla Extract:1 teaspoon
- Vegetable Oil for frying:6 cups
- Powdered Sugar for dusting:3/4 cup
Tips & Notes
- Let the cooked dough cool briefly before adding eggs so they blend smoothly instead of scrambling.
- Use two small spoons or a lightly oiled cookie scoop to portion the sticky dough into the oil.
- Fry a test zeppola first; if the center is doughy after the outside browns, lower the heat slightly.
