Zeppole Recipe
User Reviews
5
Zeppole Recipe
Description
To make zeppole, a mixture of water, whole milk, butter, sugar, and salt is brought to a boil, then removed from heat to incorporate all-purpose flour. The pan returns briefly to heat while stirring to remove excess moisture and slightly cook the flour. After transferring the dough to a bowl, eggs are incorporated one at a time, creating a smooth batter that holds shape when piped.
The batter is portioned into hot oil, traditionally peanut or vegetable oil heated to 375°F, and fried until golden brown and puffed. The fried dough is drained and dusted generously with confectioners sugar, adding a subtle sweetness to its crisp shell and tender interior. The recipe mentions alternatives for portioning the dough, such as spooning or piping onto parchment paper before frying.
This technique yields a light, airy, and slightly chewy fried dough popular as a dessert or festive treat. The mix of bakery-inspired batter with deep frying results in classic zeppole texture and flavor.
Ingredients
- 1/2 cup water
- 1/2 cup milk whole
- 8 Tbsp butter unsalted
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 egg room temperature, large
- cooking oil such as peanut oil or vegetable oil, for frying
- 1/4 cup confectioners sugar to dust
Instructions
- In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
- Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
- Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
- Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.*
- Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
- Fry 4-5 minutes total, turning them over halfway if they don't turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.
Notes
- Batter can be portioned using a piping bag, two spoons, or piped onto parchment paper before frying.
- Use peanut or vegetable oil heated to 375°F for frying to ensure a crisp texture.
- The nutrition estimate is approximate due to variable oil absorption during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (makes 65-75 zeppole)
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbs | 17g | |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 113mg | 5% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 493IU | 10% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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