Why You’ll Love This Recipe
Zeppole are irresistibly delicious! They are light and fluffy on the inside, with a crispy, golden exterior. Whether you choose to fill them with sweet ricotta cream, pastry cream, or simply serve them plain with powdered sugar, these pastries offer a delightful bite every time. Their versatility makes them ideal for various occasions, from casual family gatherings to festive holidays. And best of all, they are incredibly easy to make, requiring only a few ingredients. Once you try these fried dough treats, you’ll understand why they’ve been enjoyed for generations!
Ingredients
For the dough:
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- Vegetable oil (for frying)
For the filling (optional):
- 1 cup ricotta cheese (well-drained)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1/2 cup heavy cream (for whipped cream texture, optional)
For topping:
- Powdered sugar (for dusting)
- Chocolate syrup, fruit, or honey (optional for extra toppings)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the dough:
- Heat the water and butter: In a medium saucepan, combine the water, butter, sugar, and salt. Bring it to a boil over medium heat, stirring until the butter melts.
- Add the flour: Once the water-butter mixture reaches a boil, add the flour all at once and stir vigorously with a wooden spoon. Continue stirring until the dough pulls away from the sides of the pan and forms a ball (about 2-3 minutes).
- Cool slightly: Remove the saucepan from the heat and let the dough cool for about 5 minutes.
- Incorporate the eggs: One at a time, add the eggs to the dough, mixing well after each addition. The dough should be smooth, glossy, and slightly sticky when fully combined.
- Heat the oil: In a large, deep pot, heat enough vegetable oil to fully submerge the zeppole (about 2-3 inches of oil) to 350°F (175°C).
Fry the zeppole:
- Pipe the dough: Fill a pastry bag fitted with a large star tip (or just use a zip-top bag with the corner cut off) with the dough. Pipe small dough circles, about 2-3 inches in diameter, into the hot oil. You can also pipe dough into small spiral shapes for a traditional look.
- Fry the zeppole: Fry the dough in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning them occasionally until golden brown and crispy. Use a slotted spoon to remove the zeppole from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare the filling (optional):
- Mix the ricotta filling: In a small bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using). Stir until smooth. If you prefer a lighter filling, whip the cream and fold it into the ricotta mixture to create a fluffy texture.
- Fill the zeppole: Once the zeppole have cooled slightly, use a pastry bag to pipe the ricotta filling into the center of each dough ball. Alternatively, you can slice the zeppole in half and spoon the filling into the center.
Serve:
- Dust with powdered sugar: After filling the zeppole (or if you prefer them plain), dust them generously with powdered sugar.
- Optional toppings: For an extra indulgent touch, drizzle the zeppole with chocolate syrup, honey, or top with fresh fruit like strawberries or berries.
Servings and Timing
- Servings: 12-15 zeppole (depending on the size)
- Preparation time: 15 minutes
- Frying time: 3-4 minutes per batch
- Total time: 30 minutes
Variations
- Custard-filled zeppole: Instead of ricotta cream, fill the zeppole with pastry cream (custard). You can make this with eggs, milk, sugar, and vanilla, or use store-bought custard for convenience.
- Chocolate-filled zeppole: For a chocolate twist, fill the zeppole with chocolate ganache or Nutella.
- Fruit-filled zeppole: Fill the zeppole with fruit preserves, such as strawberry, raspberry, or apricot, for a fruity version.
- Zeppole with a twist: Add flavored extracts like almond or orange zest to the dough for a different twist on the traditional recipe.
Storage/Reheating
- Storage: Zeppole are best eaten fresh, as the dough is crispiest right after frying. However, if you have leftovers, store them in an airtight container at room temperature for up to 1 day.
- Reheating: To re-crisp the zeppole, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
FAQs
Can I make zeppole ahead of time?
Zeppole are best enjoyed fresh, but you can make the dough ahead of time and refrigerate it for up to 1 day. When ready to fry, let the dough come to room temperature before frying.
Can I make zeppole without a deep fryer?
Yes! You don’t need a deep fryer. A large, heavy-bottomed pot or deep skillet works perfectly. Just make sure the oil is deep enough to submerge the zeppole and that you maintain the correct frying temperature (350°F or 175°C) for best results.
How do I get the filling inside the zeppole?
The easiest way to fill the zeppole is by using a pastry bag with a round tip to inject the filling directly into the center of each fried dough ball. Alternatively, you can slice the zeppole in half and spoon in the filling.
Can I bake zeppole instead of frying them?
Zeppole are traditionally fried to achieve their crispy texture. Baking them will change the texture and may not give the same result. However, if you prefer a lighter, lower-fat version, you can bake them at 375°F (190°C) for about 15-18 minutes, but they may not be as crispy.
Can I freeze zeppole?
You can freeze fried zeppole for up to 1 month. Let them cool completely before storing in an airtight container or freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.
Conclusion
Zeppole are an indulgent, fun, and flavorful Italian treat that can be enjoyed by all. Whether filled with creamy ricotta, sweet custard, or fruit preserves, these fried dough balls are sure to satisfy your sweet tooth. Their crispy exterior and soft interior make them the perfect dessert for any occasion, from casual family meals to special celebrations. With endless filling and topping variations, you can customize them to suit your tastes and create your own unique version of this classic Italian pastry.
PrintZeppole: A Sweet Italian Fried Dough Treat
Zeppole are golden, fluffy Italian pastries traditionally made for special occasions, especially St. Joseph’s Day. These deep-fried dough balls are often filled with sweet ricotta cream or custard and dusted with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 30 minutes
- Yield: 12-15 zeppole
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup water
- ½ cup unsalted butter
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- Vegetable oil (for frying)
- For the filling (optional):
- 1 cup ricotta cheese (well-drained)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon (optional)
- ½ cup heavy cream (for whipped cream texture, optional)
- For topping:
- Powdered sugar (for dusting)
- Chocolate syrup, fruit, or honey (optional for extra toppings)
Instructions
For the dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil and stir until butter melts. Add flour and stir vigorously until the dough forms a ball. Let the dough cool for 5 minutes before adding eggs one at a time. Stir until smooth and slightly sticky.
- Heat vegetable oil to 350°F (175°C) in a deep pot. Pipe small dough circles or spirals into the oil and fry for 3-4 minutes, turning occasionally. Remove and drain on paper towels.
- For the filling: Mix ricotta, powdered sugar, vanilla, and cinnamon. For a lighter texture, whip the cream and fold it into the ricotta mixture.
- Fill the cooled zeppole with the ricotta filling using a pastry bag. Dust with powdered sugar and serve with chocolate syrup, honey, or fruit.
Notes
- Store the zeppole shells separately and fill just before serving to keep them crispy.
- Leftovers should be stored in an airtight container at room temperature for up to 1 day.
- For a lighter option, you can use a whipped ricotta filling instead of cream-based fillings.
Nutrition
- Serving Size: 1 zeppole
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
