Light airy Italian-American dough (Printer-friendly)

Golden, crisp fried dough with a soft center dusted in powdered sugar, ideal for sweet occasions.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1 cup whole milk
07 - 2 teaspoons vanilla extract
08 - 2 tablespoons unsalted butter, melted

→ For Frying

09 - 3 cups vegetable oil

→ Finishing

10 - 1 cup powdered sugar, for dusting

# Directions:

01 - Whisk together flour, baking powder, sugar, and salt in a large bowl.
02 - In a separate bowl, beat eggs then add milk, vanilla extract, and melted butter, stirring well.
03 - Gradually add wet ingredients to dry, stirring until a thick, sticky batter forms.
04 - Heat vegetable oil in a large heavy-bottomed pot or deep fryer to 350°F.
05 - Drop heaping tablespoons of batter into hot oil using two spoons, frying in batches to prevent overcrowding.
06 - Fry each batch for 3-4 minutes, turning occasionally, until golden brown and puffed.
07 - Remove zeppole with a slotted spoon and drain on paper towels.
08 - While warm, generously dust zeppole with powdered sugar and serve immediately.

# Expert Tips:

01 -
  • They're ready in under 40 minutes from start to finish, so you can satisfy a sudden sweet craving without hours of planning.
  • The batter comes together in one bowl with no special equipment, and they fry up light and airy instead of greasy or dense.
  • They taste impressive enough to serve at a gathering but feel casual enough for a quiet Tuesday night treat.
02 -
  • Oil temperature is non-negotiable; even 10 degrees makes a huge difference between crispy exterior and greasy interior, so invest in an inexpensive thermometer and check it before you start.
  • Don't overcrowd the pot when frying—cooking just 3-4 zeppole at a time keeps the oil temperature stable and prevents them from sticking together.
  • Dust them while they're warm; cold zeppole won't hold the powdered sugar the same way, and the texture becomes less tender as they cool.
03 -
  • Keep your oil at a steady temperature throughout frying by letting it recover between batches; if you're impatient and drop in the next batch too quickly, they'll absorb oil instead of crisping up.
  • If your zeppole seem to be browning too fast but staying dense inside, your oil is too hot; lower it by 10-15 degrees and try again with the next batch.
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