Zeppole

By Lidey Heuck

Published Jan. 18, 2024

Zeppole
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour and 40 minutes
Prep Time
5 minutes
Cook Time
35 minutes, plus 1 hour resting
Rating
4(100)
Notes
Read community notes

Warm, fluffy and dusted generously with sugar, these rustic doughnuts have an ancient Roman history but are now fixtures at Italian-American street fairs. For a sweet treat at home, zeppole can be made with everyday pantry ingredients and no special equipment. The dough comes together quickly — it’s wet and sticky, more like a batter. The bite-sized doughnuts are formed by scooping tablespoonfuls of the dough into hot oil (no shaping required!), and they puff and brown as they cook. Finish them with a classic sprinkling of powdered sugar, roll them in granulated sugar for added crunch, or try a combination of granulated sugar and cinnamon.

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Ingredients

Yield:About 30 zeppole
  • 1cup whole milk
  • 2tablespoons granulated sugar
  • 2teaspoons active dry yeast
  • 2cups/260 grams all-purpose flour
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • 1large egg, beaten
  • 1quart neutral oil, such as vegetable
  • Confectioners’ sugar, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)

52 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 74 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the milk in a heat-proof bowl or measuring cup in the microwave for 1 minute, or until warm to the touch (100 to 115 degrees). Gently whisk in the sugar and yeast and set aside until slightly bubbling and a layer of foam has formed on top, 5 to 10 minutes.

  2. Step 2

    Meanwhile, combine the flour and salt in a large bowl. Make a well in the center and add the egg and 2 tablespoons of water. Mix with a wooden spoon until incorporated.

  3. Step 3

    Add the milk mixture to the flour, and mix with a wooden spoon until a loose, wet and slightly lumpy dough forms. Cover with a clean dish towel and set aside in a warm area at room temperature until the mixture has doubled in size, about 1 hour.

  4. Step 4

    Pour the oil into a large Dutch oven or other heavy-bottomed pot fitted with a clip-on fry thermometer, and heat over medium-high to 375 degrees. Line a large plate or a sheet pan with paper towels and set it near the stove.

  5. Step 5

    Using two small spoons or a 1-tablespoon cookie scoop, spoon heaping 1 tablespoon mounds of the dough into the oil, spacing them out and working in batches of 6 to 8 zeppole to avoid crowding. Cook until golden brown all over, turning once with tongs, about 1 minute on each side.

  6. Step 6

    Remove zeppole using a slotted spoon and place on the prepared plate. Dust generously with confectioners’ sugar. Repeat with the remaining batter, adjusting the heat as necessary to keep the oil at 375 degrees. Serve immediately.

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100 user ratings
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Cooking Notes

Lilly

This lovely treat is not limited to Italy. In Greece, they are called "loukoumades". Once out of the hot oil, they are quickly dipped into a sugar-honey syrup, then sprinkled with cinnamon and eaten warm. In the US, one can often find them at Greek church festivals.

RK

60 years ago, the mother of a playmate down the block would have the neighborhood kids come inside after playing in the snow. In her utilitarian basement kitchen, she would serve hot chocolate and zeppoles just out of the fryer, covered in a blanket of powdered sugar. Mrs. D was a stern woman, but her kindness to a group of cold, wet, noisy group of kids was never forgotten; that and her zeppoles. Can’t wait to try these and rekindle a memory!

ImBringingThePie

@Jessie. For a Rhode Island zeppole, use a simple pastry cream inside. Pop a maraschino on top and it’ll be even better than LaSalle Bakery in PVD!

Jessie

Zeppole in my home state of Rhode Island have a delicious custard cream filling. I didn’t try my first one until a couple of years before I left the state, and now cry a little inside when my friends post photos of their St Joseph’s day zeppole because no place by me has them. Maybe I’ll try these come March if I can find a filling recipe :)

Richard G

Back in the early 1970’s the Italian born mother of one of my classmates at a Catholic grade school used to make and sell these at lunch time. I think they were served on newspaper. I can still smell and taste them to this day. My recollection they were 5 cents each. In retrospect, she probably did this to help support her family and pay tuition.

RevBarbK

My grandmother made zeppole every March 19, in honor of St Joseph’s Day. Thanks, Nonni, for connecting us to our Italian heritage!

Lin Marelich

My Croatian grandmother made a similar treat we called pušarata. She added raisins and sprinkled them w table sugar rather than confectioner’s sugar. She’s been gone a long time but I can still remember those little balls of delight and am happy to have this recipe. With a few changes I can relive a very happy memory.

Deb Martin

The St. Joseph zeppole are also called Sfingi and are a cream puff type pastry. Totally different than these zeppole which are more of a Neopolitan style treat. Both are delicious, but completely different. I’m lucky enough to live in Hoboken where the St. Ann Society ladies make the most delicious zeppole for the feast of St. Ann every July, but I have made them at home using my grandmother’s recipe which is almost identical to this one.

Michele W

My Italian grandmother used to make these and serve them hot with warm honey drizzled on top. I can taste them to this day!!

EB

...And they are called lokma in Turkey --the word probably has Turkish origins as it means a small piece of food (in general). They've been around forever and not limited to any special occasion. Feel like something sweet? How about some lokma? :)

Elwood Tuna

The right way to finish these is to take each batch, shake off the excess oil, put the zeppoles in a paper bag, then add the powdered sugar, close it and shake. That's how they re served at street fairs such as the Feast of San Gennaro.

Paola Antonelli

perfect. yes. And all over bensonhurst, too!

Steph

We make these at our Italian Lodge in SC. But growing up on Southside Easton, they were called ‘fried dough’ at church festivals and were flattened out! A delicious treat!!

Trudy

LaSalle Bakery, Providence, RI puts cream inside and pipes some on the top. Then the cherry! In RI there is a choice of baked or fried. I miss RI Zeppole, too. I would pay “real money” if they could ship them to me in SWPA.

Deb Martin

The St. Joseph zeppole are also called Sfingi and are a cream puff type pastry. Totally different than these zeppole which are more of a Neopolitan style treat. Both are delicious, but completely different. I’m lucky enough to live in Hoboken where the St. Ann Society ladies make the most delicious zeppole for the feast of St. Ann every July, but I have made them at home using my grandmother’s recipe which is almost identical to this one.

Michelle

This is also made in Romania. One can make it savory as well ! Add your favorite spices and grated soft farmer's cheese on top after they are taken out of the oil. yum!

Mr. Buck

Back in the late 70's, early 80's we would end up after late nights at Trenton's Romeo's (70s) and City Gardens (80s) at the Morrisville, PA Pizzarama right over the Calhoun Street Bridge for a dozen zeppole. They hit the spot! They were great times and Pizzarama's zeppole played an important part.

Lin Marelich

My Croatian grandmother made a similar treat we called pušarata. She added raisins and sprinkled them w table sugar rather than confectioner’s sugar. She’s been gone a long time but I can still remember those little balls of delight and am happy to have this recipe. With a few changes I can relive a very happy memory.

Blud

Indeed the Netherlands we eat them around new years and they are called oliebollen (oil balls), great recipe.

Bernadetta

The cream puff zeppole served in RI on Saint Joseph’s Day are not authentic. The fried dough versions similar to this recipe are what are served in Italy. Different towns eat them on different holidays. The town my parents were from, (Itri) served them on Saint Joseph’s Day. The town my husband’s parents were from, (Formia) had them on New Year’s Day.

RevBarbK

My grandmother made zeppole every March 19, in honor of St Joseph’s Day. Thanks, Nonni, for connecting us to our Italian heritage!

Linda

My mother made these on Christmas Eve stuffed with savory fillings of either tuna or anchovies, no powdered sugar on top.

Steve B

cover these with honey and walnuts and one has LOUKOUMADES, a Greek treat. My mother would make these every New Years day

RK

60 years ago, the mother of a playmate down the block would have the neighborhood kids come inside after playing in the snow. In her utilitarian basement kitchen, she would serve hot chocolate and zeppoles just out of the fryer, covered in a blanket of powdered sugar. Mrs. D was a stern woman, but her kindness to a group of cold, wet, noisy group of kids was never forgotten; that and her zeppoles. Can’t wait to try these and rekindle a memory!

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