Description
Classic Italian Zeppole are light, airy fried dough pastries dusted with confectioners’ sugar, perfect for a sweet snack or dessert. This recipe guides you through making the dough from scratch, frying to golden perfection, and serving warm for the best taste experience.
Ingredients
Scale
Liquid 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
For Frying
- Oil for frying (peanut oil or vegetable oil recommended)
For Finishing
- ¼ cup confectioners’ sugar, for dusting
Instructions
- Heat Liquid Ingredients: In a large saucepan, combine the water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium heat, stirring frequently until the mixture reaches a boil.
- Add Flour: Remove the pan from heat and immediately stir in the all-purpose flour all at once using a wooden spoon. Stir vigorously until a smooth dough forms. Return the pan to medium heat and cook the dough while stirring constantly for 1½ to 2 minutes until a thin film forms on the bottom of the pan.
- Beat in Eggs: Transfer the cooked dough to a mixing bowl and beat with an electric mixer for about 1 minute to slightly cool it. Add the eggs one at a time, beating thoroughly after each addition. Continue beating for another minute until the dough becomes smooth and ribbons form when lifted.
- Pipe Dough: Transfer the dough into a piping bag fitted with a ½-inch opening, or use a large zip-top bag with a corner snipped off for piping.
- Heat Oil: Preheat oil in a Dutch oven or deep fryer to 375°F (190°C), ensuring there is enough oil to allow the dough to fry evenly.
- Fry Zeppole: Pipe 1-inch lengths of dough directly into the hot oil. Use a knife or scissors to cut the dough as you pipe. Fry the zeppole for 4-5 minutes, turning occasionally to achieve even golden brown color.
- Drain and Serve: Remove the fried zeppole with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Dust generously with confectioners’ sugar and serve immediately while warm.
Notes
- Use room temperature eggs for easier incorporation and smoother dough consistency.
- Maintain oil temperature at 375°F to ensure crispy but not greasy zeppole.
- Do not overcrowd the frying pot; fry in small batches for best results.
- Serve zeppole immediately after frying for optimal texture and taste.
- You can experiment by filling zeppole with cream or custard after frying for a delicious variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
