Description
Classic Italian Zeppole are delicious deep-fried dough balls with a crisp exterior and soft, airy interior, dusted with powdered sugar. This easy-to-make recipe yields light, fluffy treats perfect for dessert or a sweet snack.
Ingredients
Wet Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 4 large eggs (room temperature)
Dry Ingredients
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/4 cup confectioners sugar (to dust)
For Frying
- Oil for frying (such as peanut oil or vegetable oil)
Instructions
- Prepare the dough base: In a large 3-quart saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Bring the mixture to a boil over medium heat, stirring frequently to help the butter melt evenly and prevent burning.
- Add flour and cook: Remove the saucepan from heat and immediately stir in the entire cup of all-purpose flour using a wooden spoon. Once the flour is fully incorporated, return the pan to medium heat and stir constantly for 1 1/2 to 2 minutes. This step cooks out excess moisture, and you’ll notice the dough become smooth with a thin film forming on the pan’s bottom.
- Beat in eggs: Transfer the cooked dough to a large mixing bowl. Using an electric mixer set to medium speed, beat the dough for 1 minute to slightly cool it. Then, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating for another minute until the dough is smooth and thick enough to create a ribbon when lifted with the whisk.
- Prepare for frying: Transfer the dough into a piping bag fitted with a 1/2-inch opening. Alternatively, use a large zip-top bag and cut a 1/2-inch hole in one corner for piping.
- Heat oil and pipe dough: Heat oil in a Dutch oven or deep fryer to 375°F (190°C), monitoring temperature with a thermometer. Carefully pipe 1-inch lengths of dough directly into the hot oil, cutting the dough as you pipe. Hold the piping bag close to the oil surface to minimize splashing.
- Fry and finish: Fry the zeppole for 4 to 5 minutes total, turning them halfway through if they don’t turn by themselves. Once golden brown and cooked through, remove them with a slotted spoon and drain on a paper-towel-lined plate. Finally, dust generously with confectioners sugar before serving.
Notes
- Use eggs at room temperature for better incorporation and texture.
- Maintain oil temperature at 375°F to ensure even frying and prevent soggy zeppole.
- Use a thermometer to monitor oil temperature accurately for best results.
- Be cautious when piping near hot oil to avoid splashes and burns.
- Zeppole are best enjoyed fresh and warm, dusted with powdered sugar.
