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Grandma’s Zeppole Italian doughnuts are the easiest way to satisfy your donut cravings – light and fluffy on the inside and crispy on the onside. This zeppole recipe is so easy to make with a few simple ingredients. No finicky yeast required!
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Grandma’s Zeppole Italian Doughnuts

Grandma’s Zeppole Italian doughnuts are the easiest way to satisfy your donut cravings – light and fluffy on the inside and crispy on the onside. This zeppole recipe is so easy to make with a few simple ingredients. No finicky yeast required!
Course Dessert
Cuisine Italian
Keyword zeppole, zeppole recipe, zeppoles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Izzy

Ingredients

  • cup all purpose flour
  • 4 eggs
  • 1/2 cup unsalted butter (8 tablespoons)
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup water
  • vegetable oil for frying
  • powdered sugar for dusting

Instructions

  • Add 2-inch oil to a large pot and heat to 375˚F (190˚C).
  • In a medium saucepan on medium-low heat, add water, butter, sugar and salt. Cook until butter melts completely.
  • Lower the heat and add flour. Use the wooden spoon to mix vigorously until well combined.
  • Transfer the dough into a large mixing bowl. Let it cool off slightly, about 3-5 minutes, then add eggs, one at a time. Mix the eggs with the dough using a hand-mixer or wooden spoon. (Make sure your dough is not too hot, otherwise the eggs will scramble when added to the dough.)
  • Check the temperature of the oil, if it’s ready, it’s time to fry the donuts. Use a small spoon to spoon out the batter, and then use another spoon or spatula to scrape the batter into the oil. Make sure to lower the spoon into the oil very gently so that you won’t splash the oil onto yourself.
  • Cook in batches and fry 10-12 donuts at a time. Fry for 4-5 minutes for each batch until they turn golden brown. You’ll need to turn them over from time to time to make sure all sides get cooked properly.
  • Remove cooked zeppole from the oil using a slotted spoon and place them on a paper towel lined plate.
  • Dust with powdered sugar and serve warm.

Notes

  • It’s important to monitor the oil temperature during frying process, and make sure the temperature stays between 350˚F and 375˚F.
  • This recipe yields about 36 to 40 zeppole donuts depending on the size of your balls.