Zeppole
Light, puffy Italian fried doughnuts dusted with icing sugar. Best eaten warm.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 20
- Level
- Medium
Zeppole are made from a choux-like dough and are traditionally eaten on St Joseph's Day.
They puff up and turn golden in the hot oil.
Zeppole
40 min total · approx. 120 kcal per serving
Ingredients
Servings
Method
- Heat the water, butter and sugar until boiling. Add the flour and beat until it forms a ball.
- Cool for 5 minutes, then beat in the eggs one at a time with the zest.
- Heat the oil to 180°C. Drop in teaspoonfuls of dough and fry for 3–4 minutes until puffed and golden.
- Drain and dust with icing sugar.
Cook's noteServe with chocolate sauce for dipping.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
