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Italian donuts- ZEPPOLE

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These Zeppole are a delectable delicacy thanks to their crisp exterior and very soft interior. They are characterized by this contrast. They are the epitome of Italian doughnut perfection: airy, delicate, and delicately cooked. They need little time investment to prepare and can be served at a variety of occasions. You can have them for breakfast, as a dessert, or as a snack.

Popular in Italy, zeppole are known for their sugary flavor, pillowy texture, and surprising ease of preparation. These fried pastries, which are generally served during Italian gatherings or festivals and are covered with powdered sugar, may be prepared whenever you like; there is no special occasion required.

These zeppoles are incredibly irresistible, and the recipe is provided for them as well. The best time to enjoy them is right after they have been removed from the fryer, when they are hot and have retained their crunch.


  • Flour; zeppole don’t call for any other unusual components than that. The solution is as straightforward as using flour suitable for all purposes.
  • Ricotta cheese with its full amount of milk fat yields the greatest possible outcomes.
  • Butter; if you want to control how salty the zeppole turn out, it’s best to use unsalted butter when working with the dough for the zeppole. In the event that you do not have any salt on hand, you can use unsalted butter for salt.
  • Eggs are added to the batter of the zeppole, which helps the zeppole become more decadent and rise to the top of the hot oil.
  • Fry your zeppole in oil that has a high smoke point; if you use oil with a low smoke point, the zeppole will have a flavor that is more bitter. I propose peanut oil, canola oil, or vegetable oil.


  • ½ cup water (120mL)
  • ½ cup whole milk ricotta cheese (124g)
  • ½ cup unsalted butter (113g)
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour (120g)
  • 4 large eggs room temperature
  • Vegetable oil for frying
  • ¼ cup powdered sugar


Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 28mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Calcium: 12mg | Iron: 1mg


Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes

 Servings 36 servings

 Calories 54kcal


  • Electric or stand mixer
  • Dutch oven


  1. In the beginning, use a medium saucepan to bring water, ricotta, butter, sugar, and salt to a simmer over medium heat. After the butter has melted, stir in the flour and continue to mix until a ball of dough is formed. Continue to cook, stirring often for a further minute, or until a film forms at the bottom of the pan, whichever comes first.

2. Second, a basin should be prepared for the dough by using a stand mixer. Paddling the dough at a slow speed for one whole minute is required. Before moving on with the process, it is strongly suggested that the dough be let to rest at room temperature (about 63 degrees Celsius).

3. Third, gradually include the eggs by beating them in one at a time until they are all incorporated.

4. Continue beating the dough for another two minutes, or until it is the consistency of a thick ribbon, whichever comes first.

  1. In a large Dutch oven, preheat the oil to 375 degrees Fahrenheit and spread it out to a depth of 2 inches. Place the dough in the oil one spoonful at a time, doing so in three distinct batches. Those that haven’t turned over yet should be flipped over while they are cooking, and then they should be cooked for an additional four to five minutes, or until they are golden brown.
  2. Using a slotted spoon, remove the food from the oil, and place it on a baking sheet that has been covered with paper towels to drain. The zeppole should be dusted with powdered sugar.


  • Make sure the dough has been beaten for at least a minute before you add the eggs, and then add the eggs. Because of the mixing process, the eggs will remain raw even after being added to the cooled dough.
  • If you do not have a stand mixer, you can make the dough for the zeppole using a hand mixer and setting it to medium speed.
  • Utilizing two spoons, form the dough into balls. Take a scoop of the dough with one spoon, and using the other, scrape it into the oil before rolling it into a ball with the dough.
  • If you don’t want to use a spoon, you can put the batter in a large pastry bag, snip off a corner of the bag, and then pipe the batter into the hot oil in the same way that churros are fried. This is an alternative to using a spoon. Take precautions to avoid splattering the dough as it is dropped into the oil.
  • Always keep the temperature of the oil at or above 350 degrees Fahrenheit. When there are too many balls in the oil, the temperature will begin to drop. If the oil is not heated sufficiently to prevent the dough from absorbing an excessive amount of it, the zeppole will have a greasy texture.
  • A Dutch oven is the best cooking vessel for frying. As a result of the cast iron’s ability to maintain a constant temperature, the cooking process will be distributed evenly. If you do not have a splatter screen, you should make use of a large pot with a hefty bottom and high sides.
  • When determining the amount of flour to use, exercise caution. I believe that having a scale would be beneficial. If you do not have access to a flour scale, you can use a spoon to aerate the flour, sprinkle it into the cups, and then use a knife to even it out.



Although both zeppole and beignets are deep-fried pastries that are then coated with powdered sugar, these two sweet treats are actually quite different. Unlike the spherical Italian zeppole, the square or rectangular French beignet has its origins in the Americas. Beignets, on the other hand, use yeast in their dough, whilst zeppole do not.


Zeppole are finest eaten right after they’ve been fried. But if you put them in an airtight container, they’ll keep for approximately two days. When ready to eat, heat in a single layer at 300 degrees Fahrenheit until hot.


Zeppole can be frozen for up to six months. After they’ve cooled down, store them in a freezer-safe container or bag with layers of wax or parchment paper to prevent freezer burn.

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