Zeppole Recipe (Fried Sugar Dough Puffs)

These zeppole are fried dough puffs with a crisp golden shell and a soft, airy center, rolled in powdered sugar or granulated sugar while still warm. A ricotta batter keeps them tender without a long yeast rise, so you can mix, scoop and fry in one stretch. They are the kind of sweet you make for a weekend morning or a small feast at home.

Why You’ll Like These Zeppole

The batter comes together in one bowl and rests only briefly while the oil heats. Ricotta adds moisture and a light crumb, and baking powder gives the puffs lift in the hot oil. You can finish them with powdered sugar for a snowy look or granulated sugar for a little crunch.

• No yeast wait: mix and fry the same hour.
• Light texture: ricotta and eggs keep the centers soft instead of dense.
• Flexible finish: powdered sugar, granulated sugar or a mix of both.

Ingredients for Zeppole

• 1 cup all-purpose flour
• 2 tbsp granulated sugar (for the dough)
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 cup whole-milk ricotta cheese
• 1 tsp vanilla extract
• Vegetable oil or another neutral oil, for frying (about 2 to 3 inches in a pot)
• Powdered sugar or granulated sugar, for coating

You will need a mixing bowl, a whisk or spoon, a deep heavy pot or Dutch oven, a slotted spoon or spider, and a paper towel-lined plate or wire rack. Makes about 16 to 20 small zeppole.

Ingredient Notes

The ricotta: Whole-milk ricotta gives the richest, softest puffs. If the ricotta looks very watery, blot it lightly with a paper towel so the batter does not turn thin and greasy in the oil.

The flour: Spoon and level the flour. Too much flour makes dense, bready zeppole instead of light ones.

The oil: Use a neutral oil with a high smoke point. Keep it at a steady 350°F to 365°F so the outside browns while the inside cooks through.

The coating: Powdered sugar clings in a soft layer. Granulated sugar gives a sparkly crunch. Toss the puffs while they are still warm so the sugar sticks.

How to Make Zeppole

Step by Step

1. Mix the dry ingredients. In a bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder and salt.
2. Add the wet ingredients. Add the eggs, ricotta and vanilla. Stir until you have a thick, sticky batter with no dry flour pockets. Do not overmix. Let the batter sit for 5 to 10 minutes while you heat the oil.
3. Heat the oil. Pour 2 to 3 inches of oil into a deep heavy pot. Heat over medium to medium-high until the oil reaches 350°F to 365°F on a thermometer. If you do not have a thermometer, a small drop of batter should sizzle and rise within a few seconds without burning.
4. Fry in batches. Using two spoons or a small cookie scoop, drop heaping teaspoon- to tablespoon-size portions of batter into the oil. Do not crowd the pot. Fry for about 2 to 3 minutes per side, turning as needed, until deep golden all over and cooked through in the center, about 4 to 6 minutes total depending on size.
5. Drain. Lift the zeppole out with a slotted spoon and set them on a paper towel-lined plate or a wire rack. Check the oil temperature between batches and adjust the heat so it stays near 350°F to 365°F.
6. Coat with sugar. While the zeppole are still warm, roll or toss them in powdered sugar or granulated sugar until coated. Pile on a plate and serve warm.

Tips for the Best Zeppole

Keep the Oil Temperature Steady

Oil that is too cool soaks into the dough and leaves greasy puffs. Oil that is too hot browns the outside before the center cooks. A thermometer makes this much easier.

Fry Small Batches

Crowding drops the oil temperature fast. Leave space between the puffs so they brown evenly and stay light.

Scoop Even Portions

Similar sizes cook at the same rate. A small cookie scoop keeps the batch consistent.

Sugar Them Warm

Warm zeppole hold sugar. If they cool completely first, the coating falls off more easily.

Do Not Overmix

Stir just until combined. A thick, slightly lumpy batter is fine and fries up more tender than a overworked one.

Variations

• Cinnamon sugar: toss warm zeppole in granulated sugar mixed with cinnamon.
• Lemon zest: add 1 teaspoon finely grated lemon zest to the batter with the vanilla.
• Orange zest: swap lemon for orange zest for a brighter finish.
• Filled style: once cooled slightly, pipe a little pastry cream or chocolate hazelnut spread into the center through a small hole.
• Honey drizzle: skip the heavy sugar coat and drizzle warm zeppole with honey.
• Savory twist: leave the sugar out of the dough and coating, add grated Parmesan and black pepper, and serve as a snack.

Storage

Best fresh: Zeppole are at their peak within an hour of frying, while the outside is still crisp.

Room temperature: Keep leftovers in a loosely covered container for up to 1 day. The coating will soften as they sit.

Reheating: Warm on a baking sheet at 350°F for 5 to 8 minutes to refresh them a little. Re-dust with sugar after reheating if needed.

Make-ahead: Mix the dry ingredients ahead. Stir in the wet ingredients just before frying so the baking powder stays active.

Frequently Asked Questions

Are these the same as yeast zeppole?

No. This is a ricotta and baking powder version for home frying without a rise. Yeast dough zeppole are chewier and take longer. Both are traditional in different styles.

Why are my zeppole raw in the middle?

The scoops were probably too large or the oil was too hot. Make smaller puffs and keep the oil around 350°F to 365°F so the inside cooks before the outside gets dark.

Can I bake zeppole instead of frying?

Baking will not give the same crisp shell and airy fried texture. If you want a lighter method, look for a baked doughnut-hole style recipe rather than expecting the same result from this batter.

Powdered sugar or granulated sugar?

Both work. Powdered sugar gives a soft, snowy coat. Granulated sugar gives more sparkle and crunch. Use whichever you like, or coat half the batch each way.