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👩🍳 Instructions:
Make the Dough (Choux-style):
In a saucepan, combine water, sugar, butter, and salt. Bring to a boil over medium heat.
Once boiling, add the flour all at once and stir quickly with a wooden spoon until it forms a ball and pulls away from the sides of the pot.
Cook it for another minute, then remove from heat and let it cool for 5–10 minutes.
Add the Eggs:
Once slightly cooled, add eggs one at a time, beating well after each addition. The dough should become smooth and glossy but still thick.
Heat the Oil:
In a deep pan, heat vegetable oil to about 350°F (175°C). You need enough oil so the donuts can float.
Fry the Donuts:
Drop spoonfuls (about 1 tablespoon) of dough into the hot oil — don’t overcrowd the pan!
Fry for 3–4 minutes, turning occasionally, until they puff up and turn golden brown.
Drain and Dust:
Use a slotted spoon to remove the zeppole and place them on paper towels to drain.
While still warm, dust generously with powdered sugar.
💡 Optional Add-Ons:
Fill them with pastry cream or jam using a piping bag.
Add a hint of lemon zest to the dough for a citrusy kick.
Roll in cinnamon sugar instead of powdered sugar for a twist.
These Italian donuts are golden bites of joy — crispy outside, airy and soft inside. Whether for breakfast, a snack, or a party treat, they’ll disappear fast. Want a baked version too? I got you!
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