Description
This classic Zeppole recipe features light, airy Italian fried dough balls dusted with confectioners’ sugar. Crispy on the outside and tender on the inside, these delightful treats are perfect for a festive dessert or a sweet snack, made from a simple choux pastry dough fried to golden perfection.
Ingredients
Scale
Dough Ingredients
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
For Frying
- Oil for frying (peanut oil or vegetable oil recommended)
Finishing
- ¼ cup confectioners’ sugar, for dusting
Instructions
- Prepare the liquid mixture: In a large saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat the mixture over medium heat, stirring frequently, until it reaches a boil.
- Incorporate the flour: Remove the saucepan from heat and quickly stir in the all-purpose flour all at once using a wooden spoon. Stir vigorously until a smooth dough forms. Return the pan to medium heat and cook the dough for 1½ to 2 minutes, stirring constantly until you notice a thin film forming on the bottom of the pan, indicating excess moisture has evaporated.
- Cool and beat the dough: Transfer the hot dough to a mixing bowl. Using an electric mixer, beat the dough for about 1 minute to help it cool slightly. Then add the eggs one at a time, beating well after each addition. Continue beating for another minute or until the dough becomes smooth and forms ribbons when lifted.
- Prepare for frying: Transfer the dough to a piping bag fitted with a ½-inch tip, or use a large zip-top bag with one corner snipped off to pipe the dough.
- Heat the frying oil: Heat a deep fryer or Dutch oven filled with oil to 375°F (190°C) suitable for deep frying.
- Fry the zeppole: Pipe 1-inch lengths of dough directly into the hot oil, cutting the dough with a knife or scissors. Fry for 4 to 5 minutes, turning as needed, until the zeppole are puffed up and golden brown on all sides.
- Drain and serve: Remove the fried zeppole with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Dust generously with confectioners’ sugar and serve immediately while warm and fresh.
Notes
- For best results, use room temperature eggs to ensure the dough emulsifies properly.
- Maintain the oil temperature at 375°F to ensure the zeppole cook through and become crispy without absorbing too much oil.
- Use a neutral oil with a high smoke point, such as peanut or vegetable oil, for frying.
- Serve zeppole fresh as they are best enjoyed warm and crispy.
- You can add flavor variations like lemon zest or vanilla extract to the dough for a twist.
