Zeppole are tiny Italian doughnuts – crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.
Author:Olga's Flavor Factory
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:45 minutes
1 cup water
8 Tablespoons butter (1/2 cup)
3 Tablespoons sugar
1/4 teaspoon salt
1 cup flour
oil (for frying (vegetable, canola or peanut oil))
powdered sugar (to dust the zeppole)
In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter completely melts.
Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. Continue cooking for a minute or two.
Place the dough in the bowl of a standing mixer. Mix with a paddle attachment, until you don’t see any more steam rising up from the bowl.
Add the eggs, one at a time, until they are fully incorporated. You can also use a hand held mixer, or even mix up the dough by hand.
Meanwhile, pour in enough oil into a large, heavy pot (I use my Dutch oven). You should have at least 2 inches of oil, I usually use one full container of oil. Heat up the oil to 375 degrees Fahrenheit.
Transfer the dough to a large ziptop bag. Cut a hole in one corner. Slowly pipe out the dough and cut off snippets of the dough right into the oil. Be careful not to splash yourself. You can also use 2 small spoons to drop bits of dough into the oil, or use a small portion scoop.
Keep the temperature above 350 at all times, preferably 360-375 degrees.
Fry the zeppole about 5 minutes, turning over the ones that don’t turn themselves over.
Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. When you’re done frying all the zeppole, dust them with powdered sugar.