Zeppole
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
20 doughnuts
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Calories
145 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
Italian
Zeppole
Description
The Zeppole recipe starts by boiling peeled, cubed russet potatoes until soft, then mashing them and mixing with all-purpose flour and rehydrated active dry yeast. Water is added gradually while kneading the dough until it forms a loose, sticky ball. The black raisins are kneaded into the dough to distribute their sweetness evenly.
This dough is then shaped into small dough balls and fried in oil until they develop a crispy, golden exterior with a soft, chewy center. The option to air fry the zeppole provides a bread-like texture with less oil absorption. They are commonly served dusted with powdered sugar or dipped in sweetened ricotta cheese, enhancing their natural sweetness from the raisins.
Zeppole are typically enjoyed fresh but can be stored in an airtight container in the fridge for a few days and reheated in the oven to preserve texture. Sugar can be added to adjust sweetness, or lemon zest incorporated to balance flavor, according to preference.
This recipe suits those looking for a classic Italian fried treat with a subtle raisin sweetness and fluffy potato dough base, benefiting from either traditional frying or air frying methods.
Ingredients
- 9 ounces russet potato 255 grams, peeled and cut into small cube sizes, about one to two large peeled potatoes
- 4 cups all-purpose flour 17 ½ ounces or 500 grams) plus more for sprinkling the work surface, or bread flour
- 1 packet active dry yeast ¼ ounces/7 grams, rehydrated according to package instructions
- ½ cup water 125 ml, lukewarm, or more as needed
- 2 cups black raisins 290 grams
- 1 bottle frying oil 33.8 fl ounces/1 liter, or enough for a small deep fryer (omit if using an air fryer
- powdered sugar I like Lakanto Powdered Monk Fruit Sweetener
Instructions
- Place the cubed-sized potatoes in a small pot and cover them with water.
- Bring the water to a rapid boil over high heat, pot covered with a lid. Then reduce the heat to medium and cook the potatoes until they are soft or fork tender.
- Drain the potatoes. Then place them back into the pot off the heat and mash them (optional), allowing all the steam to escape—reserve and allow to cool.
- Place the flour in a large bowl. Add the yeast and the cooled potatoes.
- Combine everything with your hands or use a stand mixer with a dough hook as an attachment. Then start vigorously kneading and add small amounts of water. The dough will be chunky and sticky at first. But keep kneading until you develop a loose ball (it'll be quick).
- Then remove the dough from the bowl. Continue kneading on a well-floured flat surface and knead in the raisins, evenly distributing them. If you use a stand mixer, you simply add the raisins and let the mixer work in the dried fruits.
- When you obtain a smooth and consistent dough (in about 5 minutes total), place it in a clean bowl, and cover with a clean, dry kitchen towel.
- Let the dough rest and rise in a warm place or at room temperature for about 40 minutes or until the dough has increased in size by almost half.
- Place the dough back on a flour-dusted work surface and shape it into a 14-inch baguette, about 2 ½ inches deep (see pics in the post).
- Cut the dough crosswise into ½-inch pieces with a bread knife and shape each piece into a ball.
- Preheat the deep fryer to 375°F/ 190 °C.
- In batches of 3 or 4, fry the balls until golden brown (see note for air fryer).
- Drain the fried doughnuts on a kitchen paper-covered plate, sufficiently spread out. Immediately sift powdered sugar over them.
- Serve warm with extra powdered sugar on the side, or a ricotta cheese dip, sweetened with a drizzle of maple syrup.
Notes
- Adding 3 tablespoons of sugar before adding yeast can make the zeppole sweeter if desired.
- Lemon zest can be added to the dough to balance sweetness.
- Boil and cool the potatoes for about 15 to 20 minutes before mixing.
- For a less oily option, air fry the zeppole at 390°F (200°C) for about 10 minutes, flipping midway.
- Store leftover zeppole in a brown paper bag for short-term or airtight container in the fridge for up to 3-4 days.
- Reheat leftovers in a 350°F (180°C) oven for 7-10 minutes to restore crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20doughnuts
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1doughnut | |
| Calories | 145kcal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 6mg | 0% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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