Crispy, golden Italian doughnuts lightly dusted with powdered sugar—these traditional zeppole are soft on the inside and fried to perfection. I like to make them for holidays and family gatherings because they bring a little taste of Italian festivity right to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup water
4 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon (optional, traditional addition)
Vegetable oil, for frying
Powdered sugar, for dusting
Directions
In a medium saucepan over medium heat, I combine water, butter, sugar, and salt, then bring it to a boil.
Once boiling, I reduce the heat to low and stir in the flour all at once. I stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 2 minutes.
I remove the pan from heat and let the dough cool for 5 minutes.
I beat in the eggs one at a time, mixing well after each addition until smooth and glossy. Then I stir in vanilla extract and lemon zest if I’m using it.
In a deep pot or skillet, I heat 2–3 inches of vegetable oil to 375°F (190°C).
I drop tablespoonfuls of dough into the hot oil, frying a few at a time to avoid overcrowding. I fry until puffed and golden brown, turning occasionally, about 4–5 minutes per batch.
Using a slotted spoon, I transfer the zeppole to a paper towel-lined plate to drain.
While still warm, I dust them generously with powdered sugar and serve right away.
Servings and timing
This recipe makes about 20 zeppole. The prep time is 10 minutes, cooking time is 20 minutes, and the total time is 30 minutes. Each zeppola is about 110 kcal.
Variations
I like to experiment with zeppole in a few ways:
I sometimes add orange zest instead of lemon for a different citrus flavor.
I can fill them with pastry cream or Nutella after frying for a richer treat.
A touch of cinnamon or nutmeg in the dough makes them cozy for fall celebrations.
For a lighter option, I sometimes bake them in the oven at 400°F until puffed and golden, then dust them with sugar.
Storage/Reheating
I think zeppole taste best fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I place them in a 300°F oven for 5–7 minutes to crisp them up again. I avoid refrigerating them because that makes them soggy.
FAQs
Can I make the dough ahead of time?
Yes, I can prepare the dough a few hours in advance and keep it covered in the refrigerator. I just make sure to bring it back to room temperature before frying.
Do I need a deep fryer to make zeppole?
No, I usually fry them in a heavy-bottomed pot or deep skillet with enough oil to cover the dough. A thermometer helps me keep the oil at the right temperature.
Can I bake zeppole instead of frying?
Yes, baked zeppole are possible. I pipe the dough onto a baking sheet and bake at 400°F until puffed and golden, then dust with powdered sugar. The texture is different but still delicious.
How do I keep zeppole from getting too oily?
I always fry at 375°F. If the oil is too cool, the zeppole absorb oil and get greasy; if too hot, they brown before cooking inside. Draining on paper towels also helps.
Are zeppole the same as beignets?
Not exactly. Zeppole are Italian and made with a pâte à choux-style dough, while beignets are French and made with a yeast dough. Both are fried and dusted with sugar, but the flavor and texture are slightly different.
Conclusion
I love making Italian zeppole because they are simple, festive, and so satisfying. Crispy on the outside and soft on the inside, they remind me of a carnival or holiday celebration every time I make them. Whether I keep them plain or add fillings and flavors, these little golden doughnuts are always a crowd-pleaser.
Recipe:
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Italian Zeppole
- Total Time: 30 minutes
- Yield: 20 zeppole
- Diet: Vegetarian
Description
Crispy, golden Italian doughnuts that are soft on the inside and lightly dusted with powdered sugar. These festive treats are quick to make and perfect for holidays or family gatherings.
Ingredients
1 cup water
4 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
- In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil.
- Reduce heat to low and stir in the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides, about 2 minutes.
- Remove the pan from heat and let the dough cool for 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Stir in the vanilla extract and optional lemon zest.
- Heat 2–3 inches of vegetable oil in a deep pot or skillet to 375°F (190°C).
- Drop tablespoonfuls of dough into the hot oil, frying a few at a time. Fry until puffed and golden brown, about 4–5 minutes per batch, turning occasionally.
- Transfer the zeppole to a paper towel-lined plate to drain.
- Dust generously with powdered sugar while still warm and serve immediately.
Notes
Optional: Swap lemon zest with orange zest for a different flavor.
Fill with pastry cream or Nutella after frying for a richer treat.
Add cinnamon or nutmeg for a cozy twist.
Bake at 400°F for a lighter version, though texture will differ.
Best enjoyed fresh; store in an airtight container for up to 1 day.
Reheat in a 300°F oven for 5–7 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 zeppola
- Calories: 110
- Sugar: 4g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
