Homemade Italian Zeppole Donuts
These Italian Zeppole donuts are the easiest homemade zeppole without yeast ever! They are crispy on the outside and incredibly fluffy on the inside. They will melt in your mouth! Ready in 30 minutes!
Servings: 4
Equipment
Ingredients
- All-purpose flour- 1 1/2 cup
- Baking powder- 2 teaspoons
- Salt-1/2 teaspoon
- Sugar-1 teaspoon
- Zest of 1/2 lemon
- Plain yogurt-1 cup
- Vanilla extract- 1 tablespoon
- Large egg-1
- Oil for frying
- Granulated sugar for coating donuts
Instructions
- Heat oil to 350 F (175 C) in a pan or dutch oven.
- While oil is heating, whisk together the flour, sugar, baking powder and salt.
- Add the yogurt, vanilla extract, egg and lemon zest. Mix just until combined. Don't overmix! The batter will be sticky and look like thick pancake batter.
- Using a small ice cream scoop or spoon, scoop the batter and fry donuts in batches until deeply golden brown.
- Transfer to a wire rack lined with paper towels to absorb extra oil.
- Dredge them in granulated sugar and enjoy!
Nutrition
Calories: 212kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 112mg | Fiber: 1g | Sugar: 5g