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Zeppole
5 from 12 votes

Zeppole

Zeppole are Italian fried dough balls made from a potato-infused yeast dough mixed with black raisins. The dough is boiled, mashed potatoes combined with flour and yeast, kneaded with raisins, then shaped and fried until golden. They are often dusted with powdered sugar, offering a chewy interior with a lightly sweet finish. This recipe includes options for preparing them traditionally fried or in an air fryer for a less oily finish.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 20 doughnuts
Calories: 145 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: Italian

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

    Cup of Yum
  1. Place the cubed-sized potatoes in a small pot and cover them with water.
  2. 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.
  3. 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.
  4. Place the flour in a large bowl. Add the yeast and the cooled potatoes.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. Cut the dough crosswise into ½-inch pieces with a bread knife and shape each piece into a ball.
  11. Preheat the deep fryer to 375°F/ 190 °C.
  12. In batches of 3 or 4, fry the balls until golden brown (see note for air fryer).
  13. Drain the fried doughnuts on a kitchen paper-covered plate, sufficiently spread out. Immediately sift powdered sugar over them.
  14. 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

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%)

Nutrition Facts

Serving: 20 doughnuts

Amount Per Serving

Calories 145

% 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.