Authentic Zeppole: Italian Fried Dough Donuts Recipe

What is Zeppole?

Zeppole (pronounced “zeh-poh-leh”) are traditional Italian fried pastries originating in Naples. Often made for Saint Joseph’s Day (March 19), these little dough balls are made from choux pastry — the same dough used for cream puffs — fried until golden, then dusted with powdered sugar. They can be served plain or filled with pastry cream, sweet ricotta, chocolate, or jam for extra indulgence.

Ingredients

Gather these ingredients to make zeppole:

• 1 cup water (240 ml)
• 1/2 cup unsalted butter (113 g) or olive oil
• 1/4 teaspoon salt
• 1 cup all-purpose (or bread/unbleached) flour (approx. 120 g)
• 4 large eggs, room temperature
• 1 tablespoon granulated sugar (optional)
• Canola or peanut oil for frying (about 4 cups / 960 ml)
• Powdered sugar, for dusting

How to Make Zeppole

Make the batter

Note: this recipe uses choux pastry. Work thoughtfully and keep tools and ingredients ready.

1. In a medium saucepan combine water, butter, and salt. Bring to a full boil over medium heat, then reduce heat to low.
2. Add the flour (and sugar, if using) all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides, about 1–2 minutes.
3. Transfer the dough to a large bowl or the bowl of a stand mixer and let it cool briefly to warm, not hot. Beat in the eggs one at a time with a mixer or wooden spoon, fully incorporating each egg before adding the next. The final batter should be smooth, glossy and hold a V when a spoon is lifted.

Fry

1. Fill a large, heavy pot with about 4 inches of oil and heat to 350°F (175–180°C). If you don’t have a thermometer, drop a small amount of batter in: it should sizzle and brown within a minute.
2. Using a small cookie scoop or two spoons, drop bite-sized mounds of batter into the hot oil, frying in batches so you don’t overcrowd the pan.
3. Fry each batch 2–3 minutes per side, until puffed and golden brown.
4. Remove the zeppole with a slotted spoon and drain on paper towels or a wire rack. While still warm, dust generously with powdered sugar. Optionally fill or top with pastry cream, Nutella, jam, or melted chocolate.

Best Topping Ideas

• Powdered sugar: Classic and simple.
• Chocolate drizzle: Melt dark, milk, or white chocolate and drizzle over the warm zeppole.
• Cinnamon-sugar: Toss warm zeppole in a cinnamon-sugar mix for a spiced coating.
• Savory twist: Brush with melted butter and sprinkle finely grated Parmesan for a savory version.

Tips for Perfect Zeppole

• Maintain oil temperature: if too hot the exterior browns before the interior puffs; if too cool they absorb oil and won’t puff properly.
• Let the choux dough cool slightly before adding eggs and before frying to ensure correct texture.
• Use a small scoop or spoon for uniform shapes; expect them to double or triple in size while frying.
• Fry in batches to prevent the oil temperature from dropping and producing soggy results.
• Serve immediately after dusting with powdered sugar for the best texture.
• To make chocolate zeppole, substitute 1/4 cup of flour with cocoa powder.

Storing

Zeppole are best eaten fresh. Store leftovers in an airtight container at room temperature for up to one day. Reheat gently in a 300°F (150°C) oven until warm and crisp.

FAQs

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Zeppole (Italian Donuts)

Light, crispy fried dough dusted with powdered sugar

Prep Time 15 mins

Cook Time 45 mins

Servings 70 donuts

Author Dikla Levy Frances

Ingredients

• 1 Cup Water (240 ml)
• 1/2 Cup Unsalted butter (113 g)
• 1 Cup Bread or all-purpose flour (120 g)
• 1 tablespoon Sugar (15 g) — optional
• 1/4 teaspoon Salt
• 4 Large eggs, at room temperature
• 4 Cups Canola oil (960 ml) for frying

Instructions

• Combine water and butter in a medium saucepan. Mix the flour, sugar and salt in a separate bowl.
• Bring the saucepan to a full boil. Reduce heat to low and add the flour mixture, stirring constantly.
• Mix vigorously with a wooden spoon for about 2 minutes until the dough is smooth and pulls away from the pan sides.
• Remove from heat and transfer to a bowl or mixer. Let the dough cool to warm or room temperature.
• Beat in the eggs one at a time until the mixture is smooth and glossy. The dough may look curdled at first but will come together.
• Heat oil to 350°F (180°C) in a deep pan.
• Use a small cookie scoop or two spoons to drop dough into the hot oil. Fry about 3 minutes until doubled in size and medium golden brown.
• Remove with a slotted spoon to paper towels or parchment to drain.
• Dust with powdered sugar and serve warm.

Notes

• Monitor oil temperature carefully to ensure a crisp exterior and light interior.
• Use a small scoop for uniform shapes; expect significant expansion while frying.
• Fry in batches to avoid temperature drops that cause soggy results.
• Serve immediately for best texture. Store leftovers at room temperature and reheat in a 300°F oven.