Zeppole

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
Directions

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.9 166
WOW! it does not taste as the regular zappole I had before, this might be a Special recipe of zappoli. I just finished my and It is so delicious. Five stars! item not reviewed by moderator and published
These are not your typical street fair zeppoles. These are pure bites of light and airy goodness. Got rave reviews for these and will definitely make them again! item not reviewed by moderator and published
The BEST zeppole recipe. Light and fluffy, not sinkers like you sometimes get at Italian festivals. I loved them and went around to neighbors on St. Joseph's Day with a few in two paper bags; one with the cinnamon and sugar and another with powdered sugar. EVERYONE LOVED THEM. I did let the dough cool before I added the eggs, because I was afraid they would turn into scrambled eggs. I also put the batter in the refrigerator before frying them and then stirred in the zest of one lemon. This recipe is a definite keeper that I will use over and over. item not reviewed by moderator and published
I use milk instead of water and I add grated lemon peel item not reviewed by moderator and published
These are "fritters." Zeppole use yeast and flour and no eggs. They are delicious. My granddaughter is allergic to eggs, and she loves zeppole with yeast too, the kind that are found in pizzerias. They are light and very spongey, not cakey; I am amazed there are no yeast-based zeppole recipes on the site... item not reviewed by moderator and published
this is the best zeppole recipe. My husband and the entire family loved them. They are so light. Delicious! From alba' kitchen item not reviewed by moderator and published
Loved these! I just put the vanilla into the batter and used powderd sugar for my topping. item not reviewed by moderator and published
I loved this recipe. Zeppole has always been a favorite of mine whenever I went to street fairs growing up. I altered the recipe a little by adding ground nutmeg to the batter and the cinnamon sugar. It is incredible I especially love it because it comes out light and airy. To the people that said they hated it and it was tasteless: you make it how you want it. It's a recipe that allows you to add whatever you want to your liking. I say give it another try you will find how good it is and a little tip use a big pot almost like a deep fryer it makes a difference. item not reviewed by moderator and published
I've made this recipe in the past and the first time I made it was doughy in the middle I find if you add Cinnimon Sugar to the batter it ends up tasting like a mexican churro. So I had no trouble in the end. But I made a batch not too long ago and they cooked all the way but instead of being golden brown like they were suppose to be they turned out to be dark brown. They still tasted good despite the outside looking like it got into a fight with a grill. item not reviewed by moderator and published
These were great! We even dipped them into chocolate and nuts or shredded coconut! YUM! item not reviewed by moderator and published

Not what you're looking for? Try:

Mini Zeppoles

Recipe courtesy of Food Network Kitchen