
Yields:
20 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
565
It’s time to say ciao to your new favorite Italian treats, zeppole! Zeppole (or zeppola if referring to a single donut) are tiny fried donuts rolled in a sugar mixture, and we can’t get enough of them. They’re the perfect snack for serving with coffee for a midmorning pastry break, or with chocolate sauce for a more decadent dessert to finish off the night. If you’re new to deep-frying desserts, no stress—we’ve got all the top tips here (and in our video above) to guide you through every step of the way. Ready in a little over 30 minutes, these golden, sugary bites of goodness are worth all the effort, promise.
What are zeppole?
A classic Italian dessert, Zeppole are tiny donuts that are fried until perfectly golden brown, then tossed in an orange sugar. More similar to cake donuts than yeasted ones, zeppole are similarly fried rather than baked, resulting in a golden, crisp result that is still light and fluffy in the middle.
In Italy, larger zeppole are often served filled with pastry cream. For a take on that version, use a paring knife to poke a small hole in the side of the donut, then fill with pastry cream using a piping bag Tip: Use the filling recipe from these eclairs!
Top tips for making zeppole:
— Fry in a combo of vegetable and olive oil. This gives the zeppole a more sophisticated, deeper flavor, but you can go with all vegetable oil if you prefer.
— Use a deep-fry thermometer. If you have one, now is a good time to use it. The right temperature oil ensures the batter is cooked with the perfect golden exterior.
— Topping your zeppole. We went with an orange sugar mixture, but you can also use powdered sugar if you prefer.
Made these? Let us know how it went in the comments below!
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Ingredients
2 to 3 cups extra-virgin olive oil
2 to 3 cups vegetable oil
- 2
large eggs
- 1 cup
whole-milk ricotta cheese
- 1 tsp.
pure vanilla extract
- 3/4 cup
granulated sugar, divided
- 1 1/4 tsp.
finely grated orange zest, divided
- 1 cup
all-purpose flour
- 2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1/4 tsp.
ground nutmeg
Directions
- Step 1Fill a medium pot fitted with a deep-fry thermometer with equal parts olive oil and vegetable oil to a depth of about 2". Heat over medium heat until thermometer registers 350º.
- Step 2In a medium bowl, whisk eggs, ricotta, vanilla, 1/4 cup granulated sugar, and 1/2 teaspoon orange zest until smooth. Add flour, baking powder, salt, and nutmeg and whisk until smooth.
- Step 3In a shallow bowl, combine remaining 1/2 cup granulated sugar and 3/4 teaspoon orange zest. Using your fingers, work zest into sugar until evenly incorporated.
- Step 4Working in batches, using a 1-ounce scoop (about 2 tablespoons), drop batter into oil. Fry, turning occasionally, until golden brown, about 4 minutes per batch. (You will probably need to adjust heat occasionally to keep oil between 350º and 375º.) Using a slotted spoon or spider, transfer zeppole to a paper-towel lined plate to drain briefly.
- Step 5Transfer to orange sugar and roll to coat.
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