Zeppole Recipe (Italian Doughnuts)

Our Zeppole Recipe makes golden, crisp Italian doughnuts with a soft, fluffy center. They’re tossed in powdered sugar or cinnamon sugar, just like the ones you’d find at a street-side pastry shop in Naples. Perfect for St. Joseph’s Day, the holidays, or any day that ends in Y.

There’s something suspiciously elegant about a dessert that simply requires frying and a dusting.

 

Zeppole di San Giuseppe have been around since the 18th century, traditionally made in Southern Italy to celebrate St. Joseph’s Day on March 19th. These little doughnuts go by different names depending on the region, but whether you call them cream puffs, fried dough, or Italian doughnuts, they’ll disappear just as fast.

It’s the kind of recipe that feels impressively old-world, and aside from a tub of ricotta, you’ve probably already got everything you need.

You don’t need yeast, a deep fryer, or a stand mixer. Just mixing bowls, a heavy pot, and enough oil to make the whole kitchen smell dangerously good.

If you love this zeppole recipe, then you won’t want to miss my Cannoli Cake and Italian Cannoli Pound Cake. Both are packed with the classic ricotta cream flavor and are perfect for adding a touch of Italian flair to your dessert table.

Ingredients to Make Zeppole

Gather the ingredients needed to make our Homemade Zeppole recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.

Can I Change Up the Recipe?

We made our zeppole recipe using full-fat ricotta for the best soft, airy center. However, part-skim ricotta can be used if needed.

For an even lighter bite, swap a few tablespoons of all-purpose flour with cake flour to create a more delicate texture.

A touch of lemon zest, a splash of almond extract, or a hint of cinnamon can be added to the batter for another subtle layer of flavor.

If you prefer something less traditional, dust the zeppole with cocoa powder for a rich, bittersweet finish.

How to Make Zeppole

Follow along with my simple step-by-step instructions to learn how to make homemade Zeppole in your home kitchen.

• Add enough vegetable oil (or oil of your choice) to a heavy pot or Dutch oven so it’s about 2 inches deep. When ready to fry, heat the oil to 360-375°F over medium-high heat.
  *Use a candy thermometer or clip-on thermometer to keep things on point.
• Set up a baking sheet with a wire rack or a large platter with paper towels to drain the zeppole.

• Add the granulated sugar (or caster sugar) and cinnamon to a small bowl.
• Mix to combine and set it aside until needed.
• Add the all-purpose flour (or 00), granulated sugar, and baking soda to a large bowl.
• Whisk to combine. Set aside until needed.
• Add full-fat ricotta cheese, large eggs, vanilla extract, and lemon zest (optional) to a large or medium bowl.
• Whisk to combine until smooth and creamy.

• Add the wet ingredients to the flour mixture.
• Gently fold the wet ingredients into the flour mixture with a wooden spoon or rubber spatula. The batter will be thick.
  *Remember to scrape the sides and bottom of the bowl.
• Scoop heaping tablespoons of zeppole dough using a cookie scoop or regular spoon, whatever you have handy.
• Add the dough to the hot oil and fry the zeppole for 4 – 5 minutes until golden brown, turning them during the process to brown all sides.
  *Fry the dough balls in batches, giving them room to puff up without crowding.
• Use a slotted spoon to lift them out and let them drain on the prepared rack or paper towels.
• Once cooled, roll or dust half of the little doughnuts with powdered sugar.

Roll the other half in the cinnamon sugar mixture.

Bring out a tray of warm zeppole at the end of the night, and watch as the room falls silent and the expressions of joy and wonder appear on everyone’s face. After one bite, they won’t even remember what you served for dinner.

To store, let the zeppole cool to room temperature, then place them in a single layer in an airtight container, separating layers with parchment paper or plastic wrap. Keep at room temperature for up to one day.

To reheat, warm them at 325°F in an air fryer for 1-2 minutes or in a conventional oven for 5-7 minutes. You can also microwave for about 10 seconds, though they will turn softer rather than crisp.

Freezing is not recommended, as fried dough loses its light texture after thawing.

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