Zeppole
User Reviews
5.0
12 reviews
Excellent
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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
Report
Our homemade zeppole recipe is super easy to make, deliciously sweetened with black raisins and served with powdered sugar. Fry them, or you can even brown them in an air fryer for a healthier version—a perfect celebratory treat!
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Ingredients
- 9 ounces russet potatoes, peeled and cut into small cube sizes—about one to two large peeled potatoes 255 grams
- 4 cups all-purpose or bread flour (17 ½ ounces or 500 grams) plus more for sprinkling the work surface
- 1 packet active dry yeast, rehydrated according to package instructions ¼ ounces/7 grams
- ½ cup lukewarm water, or more as needed 125 ml
- 2 cups black raisins 290 grams
- 1 bottle frying oil or enough for a small deep fryer (omit if using an air fryer) 33.8 fl ounces/1 liter
- 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.
Equipments used:
Notes
- Adding sugar: our homemade version usually does not include any sugar. These Italian fried dough balls are naturally sweetened with raisins and then topped with powdered sugar or dipped in sweetened ricotta cheese. But, if you like them on the sweeter side, mix in the flour 3 tablespoon of sugar before adding the yeast. If preferred, you can also add the zest of one lemon to balance out the sweetness (optional).
- Peel, cube, boil and cool the potatoes: count for about 15 to 20 minutes.
- Air fryer: for a healthier and less oily zeppole, you can also brown them in batches in an air fryer. They will still be delicious but will have a more bread-like structure. Preheat the air fryer to 390 °F (200°C). Fry only three to four pieces at a time for about 10 minutes (don't overcrowd them as they might end up soggy). Turn them around for 5 minutes to ensure that they will be crispy brown on all sides.
- What to do with leftovers: Although best enjoyed the same day, you can store any pieces in a brown paper bag on the counter if you tend to enjoy them in the next day or so. For more extended storage, place them in an airtight container in the fridge and enjoy them in 3 to 4 days. Then, you can reheat them in a 350°F/180°C preheated oven for about 7 to 10 minutes or in a low-temperature oven until warm through. Best when placed on an oven-safe baking rack to prevent any side from becoming mushy.
Nutrition Information
Show Details
Serving
1doughnut
Calories
145kcal
(7%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.04g
Sodium
6mg
(0%)
Potassium
203mg
(6%)
Fiber
2g
(8%)
Sugar
0.1g
(0%)
Vitamin A
1IU
(0%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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