Zeppole (Italian Donuts) | The Recipe Critic

Whip up a batch of these delightful zeppole, perfect for a sweet treat anytime! With a light, fluffy texture and a generous coating of powdered or cinnamon sugar, these Italian donuts are sure to please.

If you love pastries as much as I do, then you have to try all of my incredible donut recipes! Try out my favorite Jelly Donuts, these Boston Cream Donuts or these tender, buttery Cruffins for your next brunch.

What is homemade Zeppole?

Try these Zeppole, and prepare to be blown away! This Italian dessert, similar to a donut hole but even better, fries up golden and crispy on the outside while staying light and fluffy on the inside. Roll them in cinnamon and sugar or powdered sugar for a perfectly sweet, melt-in-your-mouth treat!

Ingredients Needed for Zeppole

You’ll love how easy it is to make this zeppole recipe with simple ingredients you probably already have in your kitchen! These treats look impressive enough for a special occasion or holiday brunch but are easy to whip up anytime. For exact measurements, check out the recipe card at the bottom of the post.

• Flour: All-purpose flour is best for a light, tender crumb.
• Granulated Sugar: Adds sweetness to the dough.
• Dry Active Yeast: This is what will help the dough rise, so the zeppoles are nice and fluffy.
• Salt: Enhances the flavor.
• Vanilla Extract: For warm sweetness.
• Milk: Warm milk is essential to activate the yeast.
• Warm Water: For extra moisture.
• Oil: Use a neutral oil like peanut oil, canola oil, or vegetable oil for frying.
• Sugar for Coating: You can either coat these with powdered sugar or cinnamon sugar or do some with each. You could even try honey butter.

How to Make Zeppole

Don’t be nervous about frying these up—it’s actually easier than you’d think! Just follow these simple, step-by-step instructions, and you’ll have delicious, perfectly fried zeppole in no time. Trust me, you’ve got this!

1. Mix Ingredients: Combine the flour, sugar, salt, and yeast in a large bowl. Add the water, milk, and vanilla and whisk until smooth.
2. Let Rise: Cover the bowl with plastic wrap and set it aside for 1 ½ hours, or until doubled in size.
3. Heat Oil: When the dough is nearly doubled, heat 2 inches of vegetable oil in a large, deep pot over high heat or a deep fryer until the oil reaches 375 degrees Fahrenheit.
4. Fry: Spray a medium cookie scoop with pan spray and scoop balls of dough into the hot oil and cook for about 4 minutes, until golden brown on all sides. Be careful not to overcrowd the pot, or the temperature of the oil will drop. Use a metal spider to turn the zeppoles frequently while they fry to help them cook evenly all over.
5. Monitor Temperature: You can use a candy thermometer or an oil thermometer to ensure the oil stays between 375 and 380 degrees Fahrenheit.
6. Remove: Once the zeppoles are fully cooked, use the spider to remove them from the oil to a paper towel-lined baking sheet.
7. Coat in Sugar: Carefully transfer the hot zeppole to a paper bag and top with a generous amount of powdered sugar or cinnamon sugar. Close the bag and shake until the zeppoles are completely coated in sugar. Serve warm.