Zeppole are the quintessential Italian carnival treat—delightfully simple, impossibly light fried dough puffs. Made from a cooked choux pastry (the same dough used for cream puffs), they fry up with a crisp, golden shell and a hollow, airy center.
Rolled in powdered sugar while still warm, they are a cloud-like, sweet indulgence that’s surprisingly easy to make at home. Perfect for St. Joseph’s Day (March 19th), street fairs, or a fun weekend dessert.
The Science of the Puff & The Hollow Center
The secret to a zeppole’s signature airy texture lies in its pâte à choux base. Cooking the flour with water and butter on the stove gelatinizes the starch, allowing the dough to absorb a high quantity of eggs.
When this dough hits the hot oil, the water inside turns to steam. The steam expands rapidly, puffing the dough from the inside out, while the exterior fries to a crisp, setting the structure. This creates the classic hollow center.
The high moisture content of the dough and the rapid frying are what prevent the zeppole from becoming dense or greasy. The dough must be thick enough to hold its shape when piped but soft enough to expand freely.
Ingredients
For the Choux Pastry Dough:
- 1 cup (240ml) water
- ½ cup (1 stick / 113g) unsalted butter
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup (125g) all-purpose flour, sifted
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract or zest of 1 lemon (optional, for flavor)
For Frying & Serving:
- Vegetable or canola oil, for frying
- 1 cup (120g) confectioners’ sugar, for dusting
Instructions
1. Make the Choux Pastry Dough: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat. Remove from heat and immediately add all the sifted flour at once.
Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Return to low heat and cook, stirring, for 1-2 minutes to dry the dough slightly. Transfer to a mixing bowl and let cool for 5 minutes.
2. Incorporate the Eggs: Using a hand mixer or stand mixer, beat in the eggs one at a time on medium speed, waiting until each egg is fully incorporated before adding the next. After the last egg, beat in the vanilla or lemon zest (if using). Beat for another minute until the dough is smooth, glossy, and holds a soft peak.
3. Heat Oil & Pipe the Dough: In a large, heavy pot or Dutch oven, heat 2-3 inches of oil to 375°F (190°C). While the oil heats, transfer the dough to a piping bag fitted with a large star tip (for ridges) or a large round tip. Line a baking sheet with parchment paper.
4. Fry Until Golden Brown: Pipe 2-inch diameter rounds (or small “nests”) directly into the hot oil, using kitchen shears or a knife to release the dough. Do not overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are deeply golden brown and puffed on all sides.
5. Drain & Sugar: Using a slotted spoon or spider, transfer the fried zeppole to a paper-towel-lined baking sheet to drain excess oil for 30 seconds. While still warm, place the confectioners’ sugar in a large bowl and gently toss a few zeppole at a time until heavily coated.
6. Serve Immediately: Zeppole are best served warm and fresh, within an hour of frying. Pile them on a platter and dust with another snowfall of powdered sugar before serving.
Pro-Tips for Perfect, Light Zeppole
- Maintain Oil Temperature: Use a thermometer. Oil that’s too cool makes greasy, dense zeppole; too hot will brown the outside before the inside puffs. Adjust heat as needed between batches.
- Room Temperature Eggs: They incorporate into the warm dough much more smoothly than cold eggs.
- Pipe Directly into Oil: For the classic shape, pipe the dough directly off the tip and into the hot oil, cutting it with shears. You can also pipe rounds onto parchment squares and slide them in.
- Don’t Crowd the Pot: Frying too many at once lowers the oil temperature dramatically and causes them to stick together.
- Drain Briefly Before Sugaring: Draining removes excess surface oil so the powdered sugar will stick, not clump.
- Serve the Same Day: Zeppole do not store well. They are meant to be enjoyed fresh and warm.
These Italian Zeppole are a joyful, celebratory treat that’s fun to make and even more fun to eat.
