Zeppole

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!