Description
This classic Italian Zeppole recipe features light and airy fried dough balls that are crispy on the outside and tender inside, dusted with a sweet coating of confectioners’ sugar. Perfect for a festive treat or a delightful dessert, these zeppole use a choux pastry dough cooked on the stovetop and then deep-fried to golden perfection.
Ingredients
Scale
Liquid and Fat Ingredients
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
Dry Ingredients
- 1 cup all-purpose flour
Eggs
- 4 large eggs, room temperature
Frying and Garnish
- Oil for frying (peanut oil or vegetable oil recommended)
- ¼ cup confectioners’ sugar, for dusting
Instructions
- Heat Liquid Ingredients: In a large saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat the mixture over medium heat, stirring frequently until it reaches a boil.
- Add Flour: Remove the pan from the heat and immediately stir in all of the flour at once using a wooden spoon until a smooth dough is formed. Return the pan to medium heat and cook the dough for 1 ½ to 2 minutes, stirring constantly until a thin film develops on the bottom of the pan, indicating the dough is cooked through.
- Beat in Eggs: Transfer the dough to a mixing bowl and use an electric mixer to beat it for about 1 minute, allowing it to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and forms ribbons when lifted.
- Pipe Dough: Spoon the dough into a piping bag fitted with a ½-inch opening or use a large zip-top bag with a small corner cut off for piping.
- Heat Oil: Heat oil to 375°F in a Dutch oven or deep fryer. Use peanut oil or vegetable oil for best frying results.
- Fry Zeppole: Carefully pipe 1-inch lengths of dough into the hot oil, using a knife or scissors to cut each piece from the piping bag. Fry the zeppole for 4-5 minutes, turning as needed, until they become golden brown and crispy on all sides.
- Drain and Serve: Use a slotted spoon to remove the zeppole from the oil and transfer them to a paper towel-lined plate to drain excess oil. Dust generously with confectioners’ sugar and serve warm immediately.
Notes
- Use room temperature eggs to ensure they incorporate smoothly into the dough.
- Maintain oil temperature at 375°F for even frying and avoid greasy zeppole.
- You can substitute vegetable oil if peanut oil is not available.
- Serve zeppole immediately for the best texture; they lose crispness as they cool.
- The dough should be cooked long enough on the stovetop to form a thin film at the pan’s bottom to avoid soggy results.
