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How to make Zeppole - Italian Donuts.


If you're looking for a sweet and delicious treat that will transport your taste buds straight to Italy, you can't go wrong with zeppole. These Italian donuts are light, fluffy, and perfect for any occasion. Whether you're celebrating a special occasion or just looking for a tasty snack, zeppole are the perfect choice.

Here's a step-by-step guide on how to make zeppole Italian donuts at home:


  • 1 cup all-purpose flour
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 tsp salt
  • 4 large eggs
  • 1 tsp sugar
  • Vegetable oil, for frying
  • Powdered sugar, for dusting


  1. In a medium saucepan, combine the water, butter, salt, and sugar. Bring the mixture to a boil over medium-high heat.
  2. Add the flour to the saucepan and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
  3. Remove the pan from the heat and let it cool for a few minutes.
  4. Add the eggs, one at a time, stirring vigorously with a wooden spoon after each addition until the egg is fully incorporated into the dough.
  5. In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil over medium-high heat until it reaches 375°F.
  6. Using a small cookie scoop or two spoons, drop spoonfuls of the dough into the hot oil, making sure not to overcrowd the pot. Fry the zeppole, turning occasionally, until they are golden brown and puffed up, about 2-3 minutes.
  7. Using a slotted spoon or spider strainer, remove the zeppole from the oil and transfer them to a paper towel-lined plate to drain off excess oil.
  8. Repeat with the remaining dough, making sure to keep the oil at a steady temperature.
  9. Once the zeppole have cooled slightly, dust them generously with powdered sugar.
  10. Serve the zeppole warm, with additional powdered sugar if desired.


  • Don't overmix the dough after adding the eggs, as this can cause the zeppole to become tough and chewy.
  • Make sure the oil is at the correct temperature before frying the zeppole. If the oil is too hot, the zeppole will burn; if it's not hot enough, they will be greasy and undercooked.
  • You can add flavorings to the dough, such as lemon zest or vanilla extract, to give the zeppole an extra dimension of flavor.
  • Zeppole are best eaten the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.


Making zeppole Italian donuts at home is a fun and easy way to bring a taste of Italy to your kitchen. With just a few simple ingredients and some basic kitchen equipment, you can whip up a batch of these delicious treats in no time. Whether you're serving them at a party or just enjoying them as a snack, zeppole are sure to be a hit with anyone who tries them. So go ahead and give this recipe a try – your taste buds will thank you!