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!
What is Italian Zeppole
Zeppole are actually Italian tiny fried donuts. In Italy they are usually served at carnivals and very popular during St ’Josephs Day, Italian Father’s Day. These donut balls, rolled in granulated sugar or dusted with powdered sugar, are easy to make at home. Be careful! They are truly addictive!
How to pronounce Zeppole
If you wonder how to pronounce these Italian fried donuts, here is the pronunciation: “zeh-po-ley”.
What is zeppole made of
This is not a traditional recipe. But it is the easiest recipe out there. I love quick and simple desserts under 30 minutes. This recipe doesn’t require yeast. It is a one bowl recipe! To make zeppole you will need all-purpose flour, yogurt, egg, vanilla extract, sugar, baking powder and salt.
Zeppole donuts main ingredients
This recipe doesn’t use choux pastry dough as Cream horns. As I’ve mentioned above, it is a one bowl recipe that calls for a few simple ingredients.
- All-purpose flour: Make sure to measure the flour correctly. I haven’t tried to make zeppole with gluten free all-purpose flour. If you did, please let us know about the result.
- Baking powder: You can use baking soda instead because the recipe has an acid ingredient (yogurt) to create the rising reaction.
- Sugar: I added 1 teaspoon, but you can leave it out. Zeppole, rolled in granulated sugar, are perfectly sweet.
- Zest of lemon: Use a microplane grater to zest a lemon.
- Plain yogurt: Both plain yogurt and Greek yogurt will work well in this recipe.
- Vanilla extract
- Large egg: Adds tenderness and moisture to zeppole donuts. Make sure to bring it to room temperature before adding to the batter.
How to make zeppole donuts
- Mix all the dry ingredients: flour, salt, baking powder and sugar.
- Add the wet ingredients: yogurt, egg, vanilla extract and lemon zest. Mix just until combined, using a spatula.
Heat oil to 350 F (175 C) in a pan or dutch oven. Fry zeppoles for 2 minutes on each side or until golden brown. If your zeppoles are large, it will take more time. Transfer them on the wire rack lined with parchment paper to absorb extra oil for 1-2 minutes. Roll them in granulated sugar immediately. Enjoy with homemade almond milk or iced coffee!
Best oil for frying donuts
I recommend to use oil with a neutral flavor and high smoke point. Canola or Sunflower oils are budget-friendly and will work best for frying donuts. My personal preference is canola oil. It has mild flavor and high smoke point.
Oil temperature for frying donuts
The correct oil temperature should be 350 F (175 C). It is hot enough to cook zeppoles without burning. If you have an instant-read thermometer, use it to check the temperature for the best results.
How long to fry zeppole donuts
Each batch takes about 4 minutes, 2 minutes on each side. Larger or smaller zeppole will take more or less time.
Making zeppole donuts ahead of time
Zeppole are best enjoyed on the same day. I don’t recommend to fry them ahead of time. It also doesn’t make sense to prepare the batter ahead of time because it comes together in 5 minutes.
How long do they keep fresh
Zeppole is the best the day it is made. However, you can store them in an airtight container for up to 2 days. You can also freeze them in a freezer-safe bag for 4-5 months.
How to reheat them?
You can reheat them in the microwave for 30-40 seconds or wrap them in aluminium foil and place in the oven preheated to 350 F (175 C) for 10 minutes. This method works with frozen donuts well.
More Italian desserts to try!
If you make zeppole be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!Print
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