Craving an irresistible treat that's easy to make and impossible to resist? Look no further than Italian Fried Dough! Golden brown and coated with powdered sugar, these addictive Zeppoles are quick to make and perfect for any occasion.
Love discovering delicious treats from around the world? While Zeppoles are crisp and airy, our family-favorite Greek Rice Pudding Recipe offers a creamy, cinnamon-kissed bite.
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Zeppole, often referred to as Italian donut holes, are a popular treat in Italy. They are crispy balls of fried dough, boasting a golden-brown exterior that perfectly contrasts with the soft and fluffy interior.
If you like this dessert recipe, you may also love our Old Fashioned Peanut Butter Cookies or our Easy Air Fryer Cinnamon Pita Chips.
Why We Love This Recipe
- Quick to Make: Perfect for satisfying sudden dessert cravings.
- Totally Addictive: Don’t be surprised if your family is reaching for seconds and thirds.
- Beginner-Friendly: An ideal recipe for beginners and home cooks.
- Super Versatile: Customize with different toppings and fillings for endless variety. Try filling them with homemade cannoli cream or dusting with cinnamon sugar, just like in my Churros Recipe!
Italian Fried Dough Ingredients
- Ricotta cheese: Adds richness and moisture to the dough.
- Eggs: Provide structure and help bind the ingredients together.
- All-purpose flour: Forms the base of the dough, contributing to its light and airy texture.
- Granulated sugar: Adds sweetness.
- Baking powder: Acts as the leavening agent, ensuring the zeppole rise and become fluffy.
- Vanilla extract: Enhances the flavor with a delightful hint of sweetness.
- Powdered sugar: For coating the zeppole, giving them their signature look and taste.
- Peanut Oil: Its high smoke point makes it an excellent choice for frying and deep-frying.
- Salt: Balances the sweetness and enhances the overall flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Italian Fried Dough (Zeppole)
STEP ONE: Prepare the Dough
In a large mixing bowl, combine the whole milk ricotta cheese, eggs, and vanilla extract. Mix until smooth.
STEP TWO: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt. Mix well to ensure even distribution of the dry ingredients.
STEP THREE: Mix the Batter
Gradually add the dry ingredient mixture to the ricotta and egg mixture, stirring gently with a wooden spoon or spatula. Mix until a soft and slightly sticky batter forms. Avoid overmixing; a few lumps are okay.
STEP FOUR: Fry the Zeppole
Heat peanut oil in a deep fryer or dutch oven over medium-high heat (between 350°F to 375°F (177°C to 190°C). If using a dutch oven, make sure the oil is deep enough in the pot.
To ensure even frying and prevent overcrowding, carefully drop spoonfuls of batter into the hot oil in batches. Fry the zeppole for about 2-3 minutes on each side until they achieve a delightful golden brown color and puff up beautifully.
Use a slotted spoon to transfer them to a plate lined with paper towels (or a wire rack) to drain excess oil. While the zeppole are still warm, dust them generously with powdered sugar or cinnamon sugar.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use ricotta cheese at room temperature for easier mixing.
✔️ DO Ensure the oil is at the right temperature to achieve perfectly golden zeppole.
✔️ DO Dust the zeppole with powdered sugar just before serving to maintain their appearance and prevent sogginess..
Substitutions & Variations
- Peanut Oil: Canola oil or vegetable oil can be substituted.
Storage
Zeppole are best enjoyed fresh and warm. If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. This dish is not freezer friendly. Reheat briefly in the oven or air fryer to restore their crispy texture.
Recipe FAQs
While it's best to fry the zeppole immediately, you can prepare the batter a few hours in advance and store it in the refrigerator.
While this depends on your individual tolerance to lactose, compared to other types of cheese, ricotta contains lower levels of lactose. During the cheese-making process, most of the lactose is removed when the whey is drained, leaving behind the curds, which are used to make ricotta.
Peanut oil, canola oil, and vegetable oil are popular choices for deep-frying because they can withstand high temperatures.
Did You Like This Easy Zeppole Recipe?
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📖 Recipe
Italian Fried Dough: Zeppole Recipe
Equipment
- Mixing bowls
- Whisk
- Deep fryer or Dutch oven
- Slotted spoon
- Paper towels or a wire rack
Ingredients
- 1 cup ricotta cheese whole milk
- 2 qty large eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- peanut oil for frying
- 2 tablespoons powdered sugar or cinnamon sugar for dusting
Instructions
- In a large mixing bowl, combine the whole milk ricotta cheese, eggs, and vanilla extract. Mix until smooth.
- In a separate bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt. Mix well to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the ricotta and egg mixture, stirring gently with a wooden spoon or spatula. Mix until a soft and slightly sticky batter forms. Avoid overmixing; a few lumps are okay.
- Heat peanut oil in a deep fryer or dutch oven over medium-high heat (between 350°F to 375°F (177°C to 190°C). If using a dutch oven, make sure the oil is deep enough in the pot.
- To ensure even frying and prevent overcrowding, carefully drop spoonfuls of batter into the hot oil in batches. Fry the zeppole for about 2-3 minutes on each side until they achieve a delightful golden brown color and puff up beautifully.
- Use a slotted spoon to transfer them to a plate lined with paper towels (or a wire rack) to drain excess oil. While the zeppole are still warm, dust them generously with powdered sugar or cinnamon sugar.
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