Best of all, because baking powder is used in the batter, instead of yeast, they are incredibly simple and quick to make. You can have warm zeppole in about 15 minutes! Even with little planning, zeppole are excellent for breakfast on a special morning. They make lovely little bites alongside your coffee. Serve them warm with a generous dusting of powdered sugar. They’re also delicious with jam or Nutella.
Tips and Tricks for Making Zeppole
I am sometimes wary of recipes that involve deep frying at home. They often feel like too much work that also creates too much of a mess. But I promise you, making zeppole is almost as easy as making pancakes. Here are a few tips for deep frying zeppole.
Have everything you need within arm’s reach before starting to fry: a plate lined with paper towels, a spider or slotted spoon, and your bowl of batter and cookie scoop.Use a deep-fry thermometer, or an instant-read thermometer, to monitor the temperature. Adjust the heat accordingly between batches—you want the oil at about 375°F the whole time.Let the fried zeppole sit to drain some of the oil and cool slightly before sprinkling the powdered sugar, so the sugar doesn’t melt.
Flavor the Zeppole with Spices, Zests, and Fillings
When the zeppole are warm and crispy, covered in powdered sugar, they really don’t need much else. If, however, you are looking for that little something to push them over the edge, try one of these variations:
Add some spice: to the dry ingredients, add 1/4 teaspoon of ground nutmeg or ground cinnamon.Add some zest: along with the eggs and vanilla extract, add grated zest from half of a lemon or a quarter of an orange.Add a filling: use a piping bag to fill the zeppole with jam, pastry cream, or Nutella.
How to Store Leftovers
Don’t miss out on enjoying the zeppole while they are still warm and crisp from frying. If you end up with leftovers, store them in an airtight container at room temperature for 1 to 2 days. Line a plate with a couple layers of paper towels and set it on the counter next to your frying station, along with a spider or a slotted heat-proof spoon. Fry for 2 to 3 minutes per side, or until they are golden brown. Fetch them out with the spider and set them on the paper towels to cool slightly. Zeppole are best soon after they come out of the fryer. Any leftovers can be stored in an airtight container at room temperature for 1 to 2 days. Did you love the recipe? Leave us some stars below!
