Pizzaria-style Zeppole (without dairy)

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    12 mins

  • Cook Time

    12 mins

  • Resting Time

    1 hr 30 mins

  • Total Time

    1 hr 56 mins

  • Servings

    16 Zeppole

  • Calories

    106 kcal

  • Course

    Dessert

  • Cuisine

    Italian

Pizzaria-style Zeppole (without dairy)

Golden, fluffy classic pizzeria-style zeppole, dusted generously with powdered sugar. This vegan dessert is simple to whip up, using just a handful of ingredients for a sweet treat that's perfect for the March 18th Italian festival of La Festa Di San Giuseppe, or any ol' time!

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Ingredients

Servings
  • 1 cup water 100-110 degrees
  • 2 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 2 ¼ cups all-purpose flour
  • 4 teaspoons olive oil
  • 1 teaspoon salt
  • canola oil vegetable oil, or sunflower oil for frying
  • powdered sugar
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Instructions

  1. Warm up water to 100-110°F (37-43°C). Mix in active dry yeast and sugar, letting it bloom for 5 minutes.
  2. Stir the yeast mixture into a bowl with the flour, olive oil and salt. Mix until a shaggy dough forms.
  3. Transfer the shaggy dough onto a lightly oiled work surface and knead for about 8 minutes, until a smooth dough forms. Or you can mix it in a stand mixer with a dough hook for 6 minutes on low speed.
  4. Transfer the dough to a greased mixing bowl and cover it with a plate or a damp kitchen cloth for 60-90 minutes until it doubles in size.
  5. Heat oil to 350°F (177°C) in a deep pan over medium heat for frying.
  6. Tear off small portions of the risen dough (about 2-3 tablespoons in size), rolling them into balls. Let the dough balls rest on a lightly floured or oiled tray for 10 minutes.
  7. Fry the dough balls in the hot oil for about 4 minutes, turning them occasionally until golden. Lift them out with a slotted spoon, transfer them to a wire rack to cool and let the excess oil drip off.
  8. While still warm, coat the zeppole with a generous dusting of powdered sugar. Serve warm for maximum magic.

Notes

  • 🌡️ Control Yourself:
  • 🌡️
  • For perfect zeppole, start with the right yeast-activating water temp, between 100-110°F (37-43°C)—warm, not hot. Similarly, frying at a steady 350°F (177°C) ensures they're golden without being oily. Use a thermometer or a deep fryer with a thermostat to keep the oil temp just right.
  • 🍞 Dodio-Dough, There'll Be No Nose Job:
  • 🍞
  • Your dough should be soft and pliable, not sticky or dry. Add flour a bit at a time if it’s too wet. This texture means light, airy zeppole.
  • ⏳ Patience Pays: 
  • Let your dough double in size in a warm spot and rest for ten minutes before frying. Cooler kitchen? A turned-off oven with a pan of boiling water works great for rising.
  • 📏 Even Steven: 
  • 📏
  • Shape dough balls evenly for a good look and consistent cooking. This avoids under or overcooked spots.

Nutrition Information

Show Details
Calories 106kcal (5%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 147mg (6%) Potassium 23mg (1%) Fiber 1g (4%) Sugar 8g (16%) Vitamin C 0.001mg (0%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Zeppole

Amount Per Serving

Calories 106 kcal

% Daily Value*

Calories 106kcal 5%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Sodium 147mg 6%
Potassium 23mg 0%
Fiber 1g 4%
Sugar 8g 16%
Vitamin C 0.001mg 0%
Calcium 3mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

5.0

6 reviews
Excellent

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