Zeppole

5 from 9 votes

Zeppole are an Italian festival food that's made by frying balls of dough until golden and tossing with powdered sugar.

Prep Time5

Cook Time25

rising time2

Total Time2 30

Course: Dessert

Cuisine: Italian

Servings: zeppole

Combine the warm water, sugar, salt, olive oil, and yeast in a large mixing bowl. Wait until the yeast starts to froth (about 10-15 minutes) then add the flour and mix well. Cover with plastic wrap and let rise in a warm place. Wait at least 2 hours before frying.
Fill a large heavy pot or Dutch oven at least 3 inches high with vegetable oil. Heat oil to 370f. Best to use an oil thermometer.
Once the oil reaches proper temp begin to fry the zeppole. Either oil hands and grab about 2 tablespoons worth of dough and gently place into the oil or use two spoons. If using spoons, simply grab 2 tablespoons worth of dough and push the dough into the pot with the other spoon.
Fry zeppole until golden brown on both sides (about 3 minutes total) then remove with a spider or slotted spoon to a baking sheet lined with paper towels. Work in batches and do not overcrowd the pot when frying.
Place the powdered sugar into a large clean bowl. Add the warm zeppole to the bowl and toss well to thoroughly coat. For tradition, place a few in a paper bag along with a bit more sugar. Fold the top and shake well. Now you have the perfect snack! Enjoy!

You may need up to 1 gallon of oil for the frying process. This will depend on the pot you're using to fry as you'll need enough to fill with 3 inches worth of oil.
Granulated sugar can be used instead of powdered sugar. They both work well.
A bit of cinnamon mixed with the sugar is great!
Zeppole should be eaten immediately.