Ingredients
Equipment
Instructions
- Prepare dough:In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to simmer. Remove from heat and stir in flour all at once. Return to medium heat and stir vigorously for 1–2 minutes until the mixture forms a ball and pulls away from the pan.
- Add eggs:Transfer the dough to a mixing bowl. Let it cool slightly for 2–3 minutes. Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract. The dough should be smooth and slightly sticky.
- Heat oil:Pour vegetable oil into a deep-frying pan to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (175°C) or until a small piece of dough sizzles and rises to the surface.
- Fry dough: Using a small cookie scoop or two spoons, carefully drop small scoops of batter into the hot oil, a few at a time. Don't overcrowd the pot.
- Shape and fry:Using a piping bag or spoon, form small balls (about 2 inches in diameter) and gently drop them into the hot oil. Fry 2–3 minutes per side, or until golden brown. Avoid overcrowding the pan.
- Drain and cool:Remove zeppole with a slotted spoon and drain on paper towels. Let cool for a few minutes.
- Dust with sugar:Generously sprinkle powdered sugar over the warm zeppole before serving. Enjoy immediately.
Notes
Serve warm: Zeppole are best eaten fresh, right out of the fryer, when they’re light, fluffy, and crisp.
Don’t overcrowd the pan: Fry in small batches to keep the oil temperature steady and ensure even browning.
Adjust sweetness: Dust with powdered sugar just before serving. You can also drizzle honey or cinnamon sugar for extra flavor.
Shaping options: Use a piping bag for uniform balls, or spoon dollops of dough for a rustic look.
Oil temperature matters: Keep the oil around 350°F (175°C). Too hot and the zeppole burn; too cool and they absorb too much oil.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Values are approximate, based on a standard fried dough recipe with powdered sugar.
Nutrition Facts (Estimated for Classic Zeppole (~60g each))
| Nutrient | Amount (per cookie) | %DV* |
|---|---|---|
| Calories | 220 kcal | 11% |
| Total Fat | 12 g | 15% |
| Saturated Fat | 4 g | 20% |
| Trans Fat | 0 g | — |
| Cholesterol | 45 mg | 15% |
| Sodium | 85 mg | 4% |
| Total Carbohydrates | 24 g | 9% |
| Dietary Fiber | 1 g | 4% |
| Sugars | 8 g | — |
| Protein | 4 g | 8% |
| Vitamin D | 0 µg | 0% |
| Calcium | 25 mg | 2% |
| Iron | 1 mg | 6% |
| Potassium | 75 mg | 2% |