Zeppole Recipe

These Zeppole are a classic Italian treat that’s light, airy, and utterly irresistible! These little fried dough balls are crispy on the outside, tender on the inside, and dusted with powdered sugar for a touch of sweetness. They’re perfect for a special occasion, a festive dessert, or simply a fun and delicious snack.

Ingredients

Here’s what you’ll need to make these delightful zeppole:

• Water and whole milk: Create the base of the dough.
• Unsalted butter: Adds richness and flavor.
• Granulated sugar: Adds a touch of sweetness.
• Salt: Enhances the overall flavor.
• All-purpose flour: Provides structure and texture.
• Eggs: Room temperature, add richness and bind the ingredients together.
• Oil for frying: Use a neutral oil with a high smoke point, such as peanut oil or vegetable oil.
• Confectioners sugar: For dusting.

How to Make Zeppole

Step 1: Make the Dough

In a large saucepan, combine the water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently. Remove from heat and stir in the flour all at once using a wooden spoon. Once incorporated, return the saucepan to medium heat and stir constantly for 1 1/2 to 2 minutes to release excess moisture and partially cook the flour. The dough should be smooth and a thin film will form on the bottom of the pan.

Step 2: Beat in the Eggs

Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool slightly. Add the eggs, one at a time, allowing each egg to fully incorporate before adding the next. Once all the eggs are incorporated, beat for another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.

Step 3: Pipe and Fry

Transfer the dough to a piping bag with a ½-inch opening, or use a large zip bag with a ½-inch opening cut at the tip. Heat the oil to 375°F in a Dutch oven with a thermometer attached, or in a deep fryer. Once the oil is hot, pipe 1-inch lengths of dough into the hot oil, swiftly cutting the dough as you pipe. Fry for 4-5 minutes total, turning them over halfway if they don’t turn on their own.

Step 4: Drain and Dust

Transfer the fried zeppole to a paper-towel-lined plate to drain any excess oil. Dust with powdered sugar and serve immediately.

How to Serve Zeppole

• Classic: Dust the zeppole with powdered sugar and enjoy them warm and fresh.
• Dipping Sauces: Serve with your favorite dipping sauces, such as chocolate sauce, caramel sauce, fruit preserves, or even a simple honey or maple syrup.
• Festive Dessert: Arrange them on a platter and garnish with fresh fruit or a dusting of cocoa powder for a beautiful and festive dessert.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they are best enjoyed fresh.

Reheating

Reheat gently in the oven or air fryer to restore crispiness.

FAQs

Can I use a different type of flour?
All-purpose flour is generally recommended for zeppole, but you can experiment with other types of flour, such as bread flour or pastry flour.

Can I bake zeppole instead of frying them?
While frying is the traditional method for making zeppole, you can bake them in the oven at 375°F for about 15-20 minutes, or until golden brown. However, they may not be as light and airy as the fried version.

Can I make zeppole ahead of time?
It’s best to enjoy zeppole fresh, but you can make the dough ahead of time and store it in the refrigerator for up to 2 days.

How can I prevent the zeppole from becoming soggy?
Make sure to drain the fried zeppole on paper towels to remove excess oil before dusting them with powdered sugar.

There you have it! A delicious and easy-to-follow recipe for Zeppole that will impress your friends and family. Enjoy!

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