Homemade Italian Zeppole Donuts

Name: Homemade Italian Zeppole Donuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon sugar; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup plain yogurt; 1 tablespoon vanilla extract; 1 large egg; Zest of 1/2 lemon; Oil (for frying); Granulated sugar (for coating the donuts)

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These Italian Zeppole Donuts are light, fluffy, and golden brown with a crisp, sugary coating. Unlike traditional recipes, this easy zeppole recipe without yeast comes together in just 30 minutes using simple pantry ingredients. If you’ve been wondering how to make homemade Italian donuts without waiting for dough to rise, this foolproof recipe is for you.

What Are Italian Zeppole?

Zeppole are traditional Italian fried dough pastries that are crisp on the outside and soft and fluffy inside. Depending on the region of Italy, they’re made with either yeast dough or choux pastry and are often dusted with powdered sugar or rolled in granulated sugar. They’re especially popular during St. Joseph’s Day celebrations but are enjoyed year-round throughout Italy and Italian-American communities.

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.

Helpful Tips Before You Start

Measure the flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the zeppole dense instead of light and fluffy.
Use room-temperature ingredients. Let the yogurt and egg sit out for about 20–30 minutes before mixing for a smoother batter.
Don’t overmix the batter. Stir just until the ingredients are combined. A few small lumps are perfectly fine and will help keep the zeppole tender.
Keep the oil at 350°F (175°C). Maintaining the correct oil temperature is key. If the oil is too hot, the outside will brown too quickly while the inside stays undercooked. If it’s too cool, the zeppole will absorb excess oil.
Fry in small batches. Avoid overcrowding the pot, as this lowers the oil temperature and prevents the zeppole from cooking evenly.
Use a cookie scoop for even sizing. A small cookie scoop or two spoons make it easy to portion the batter, helping the zeppole cook evenly and look more uniform.
Roll in sugar while still warm. Coat the zeppole in granulated sugar as soon as they’re cool enough to handle so the sugar sticks well.

Zeppole donuts main ingredients

This recipe doesn’t use choux pastry dough as Cream horns. As we’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. We 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.
Salt
Sugar: We 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!

❓ Zeppole FAQs

What is the best oil for frying zeppole?

For the best flavor and texture, use a neutral oil with a high smoke point, such as canola or sunflower oil. Canola oil is my favorite because it has a mild flavor and fries the zeppole beautifully without overpowering them.

What is the ideal oil temperature for frying zeppole?

The oil should be 350°F (175°C). This temperature allows the zeppole to cook through while developing a crisp, golden exterior. An instant-read thermometer is the easiest way to maintain the correct temperature.

How long do zeppole take to fry?

Most zeppole cook in about 4 minutes, flipping halfway through so they brown evenly on both sides. Smaller zeppole may cook a little faster, while larger ones may need an extra minute or two.

Can I make zeppole ahead of time?

Zeppole are best enjoyed fresh, so we don’t recommend frying them ahead of time. Since the batter takes only about 5 minutes to prepare, it’s best to mix it just before frying.

How long do homemade zeppole stay fresh?

Zeppole are at their best the day they’re made, but leftovers can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them in a freezer-safe bag for up to 2 months.

What’s the best way to reheat zeppole?

For the best texture, wrap the zeppole in foil and warm them in a 350°F (175°C) oven for about 10 minutes. You can also microwave them for 30–40 seconds, although the exterior won’t be as crisp. Frozen zeppole can be reheated directly in the oven without thawing first.

Can I Make Zeppole in the Air Fryer?

Because this batter is quite soft, deep frying gives the best texture. You can air fry them at 350°F for 7–9 minutes after lightly spraying them with oil, but they won’t puff quite as much or develop the same crisp exterior. For authentic Italian zeppole, frying is still the best method.

Storage

Store at room temperature in an airtight container for up to 2 days.
Freeze for up to 2 months.
For the best texture, thaw at room temperature before reheating.

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