Zeppole

Zeppole: A Classic Italian Dessert Perfect for Festivals

Zeppole (pronounced “zeh-po-lay”) are classic Italian doughnuts made from fried dough. They’re often served as light, golden fritters dusted with powdered sugar.

The origin of zeppole goes back centuries in Southern Italy, particularly in regions like Naples and Sicily. Traditionally prepared for the Feast of St. Joseph on March 19th, zeppole were created as a way to celebrate with a simple yet indulgent treat. Early versions were fried over open flames and topped with honey or sugar. As Italian immigrants came to the United States, they brought this beloved dessert with them, and it quickly became a staple at Italian American festivals.

You know, zeppole are one of those traditional Italian treats that just hit the spot, especially at festivals. They’re these delightful little deep-fried dough balls, often found at Italian American street fairs. When they come out golden brown and are dusted with powdered sugar, you can’t help but get a little nostalgic. Usually served warm in paper bags, they’re kind of like doughnut holes but even better.

Different kinds of zeppole: The classic powdered sugar version is a festival favorite, but there are also some fancier options that pop up for special occasions, like the Feast of St. Joseph.

Take the Zeppole di San Giuseppe, for instance. This version is made with a light and airy choux pastry—think cream puffs! Depending on how you like it, the pastry can be either baked or fried. Then it gets filled with this rich, dreamy pastry cream, sprinkled with powdered sugar, and topped off with a tangy sour cherry or an Amarena cherry. Honestly, it’s a treat that’s worth every bite!

Zeppole always a crowd favorite

You know, zeppole have always held a special place in my heart when it comes to Italian-American festival foods. I mean, whether it’s a bustling summer street fair or a cozy church feast, I just can’t help but be drawn in by the mouthwatering aroma of those golden, deep-fried dough balls floating through the crowd. They’re light and fluffy, all generously dusted with powdered sugar—talk about nostalgic! Each bite takes me back to childhood, filled with sweet memories.

And let’s be real: there’s nothing quite like getting them warm, right out of a paper bag. It’s like the ultimate grab-and-go dessert! If you think about it, they’re sort of like the Italian version of doughnut holes. Crispy on the outside, soft and pillowy on the inside, who could resist? You can actually whip up a batch of zeppole at home without too much fuss.

Zeppole
Zeppole can be made in a variety of ways, each offering a slightly different texture and flavor. One of the quickest and most popular methods is using a ricotta-based batter, which creates light, fluffy zeppole that closely resemble doughnut holes. This easy zeppole recipe combines simple ingredients like ricotta cheese, eggs, flour, sugar, baking powder, and vanilla extract. The thick batter is dropped by the spoonful into hot oil, where it puffs up and turns golden brown. After a brief drain on paper towels, the warm ricotta zeppole are generously dusted with powdered sugar, making them an irresistible Italian treat that's perfect for any occasion.
Nowadays, zeppole are loved not just in Italy but also among Italian-American communities. They’re enjoyed way beyond just St. Joseph’s Day, popping up at festivals and family gatherings all year long. Isn’t that something?
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 2 hours
Servings: 36 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup ricotta cheese (whole milk)
  • 2 tsp baking powder
  • 2 large eggs (beaten, room temperature)
  • 2½ tbsp granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • powdered sugar (for dusting)
  • Zest of 1 lemon (optional)
  • 8 cups vegetable oil, (frying)

Equipment

  • Deep fryer or heavy-bottomed pot
  • Candy or deep-fry thermometer

Instructions
 

  1. Heat the oil: In a deep pot or fryer, heat 2–3 inches of vegetable oil to 375°F (190°C).
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  3. Add wet ingredients: Stir in the eggs, ricotta cheese, vanilla extract, and lemon zest (if using). Mix until you have a thick, sticky batter.
  4. Fry the 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.
  5. Cook until golden: Fry each batch for 3–4 minutes, turning occasionally, until puffed and golden brown.
  6. Drain and cool: Remove zeppole with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  7. Dust and serve: While still warm, generously dust with powdered sugar. Serve hot for the best taste!

Notes

Maintain the right oil temperature
Keep your oil at 375°F (190°C). If the oil is too hot, the outside will burn before the inside cooks. Too cool, and your zeppole will be greasy. A kitchen thermometer is a must for consistent results.
Keep them small and uniform
Use a small cookie scoop or two spoons to drop evenly sized portions into the oil. This ensures even cooking and a better texture.
Use whole milk ricotta
Whole milk ricotta gives the best flavor and texture—light, creamy, and just the right amount of richness. Drain excess moisture if your ricotta is too wet.
Don’t overcrowd the pan
Fry in small batches to keep the oil temperature stable and prevent soggy zeppole.

Serve fresh and hot

Zeppole are best enjoyed right after frying, light, crisp, and warm. Dust them with powdered sugar just before serving for that classic festival look and taste.

Zeppole di San Giuseppe

If you’re looking to take your dessert game to the next level, Zeppole di San Giuseppe is where tradition meets indulgence. These cream-filled pastries are a staple for the Feast of St. Joseph (March 19th), but honestly, they deserve a spot at your table any time of year. Unlike the bite-sized fried dough balls often seen at Italian festivals, Zeppole di San Giuseppe are larger, more refined, and filled with pastry cream. They’re made with pâte à choux—the same dough used for cream puffs or eclairs and can be baked or fried. Recipe

Storage

Zeppole are best enjoyed fresh and warm, but if you’ve got leftovers (lucky you!), here’s how to store them properly.

Room temperature: Store in an airtight container for up to 1 day. Keep them in a single layer with paper towels to absorb moisture. Reheat briefly in an oven or air fryer to restore crispiness.

Fridge: Not recommended for plain fried zeppole—they lose their texture quickly when chilled.

Reheating: Warm them in a 325°F (160°C) oven for 5–8 minutes or pop them in the air fryer for 2–3 minutes to bring back that fresh-out-of-the-oil texture.