Zeppole Recipes

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Zeppole image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying


  • Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
  • In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
  • Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
  • Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.


Zeppole image

Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.

Provided by ARVILLALAR

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 35

Number Of Ingredients 9

2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 ½ teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
¼ teaspoon vanilla extract
½ cup confectioners' sugar for dusting


  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
  • Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g


Zeppole image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 18 to 24 servings

Number Of Ingredients 8

1/4 pound butter
1 cup water
1 cup all-purposes flour
2 teaspoons baking powder
4 eggs
Vegetable oil, for frying
3 cups sugar
Honey, optional


  • Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time.
  • Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour.
  • In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
  • When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired.

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2013-07-12  · Zeppole are tiny Italian doughnuts – crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender …
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  • In a large bowl, stir together yeast, granulated sugar, salt, and warm water, until dissolved. Let stand 5-10 minutes until yeast is foamy. Stir in flour until well combined. Cover bowl with plastic wrap and let dough rise until doubled in volume, about 2 hours. Risen dough will be very sticky and elastic in texture.
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  • In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
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  • In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees (use a frying thermometer).
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2021-06-25  · This recipe is for the most famous and widespread version, which originated in Naples. Although they're fried, zeppole are light and not overly sweet, as the dough is the same as the light and airy pâte à choux dough used for cream puffs, eclairs, and …
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Estimated Reading Time 5 mins
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2021-03-19  · To prepare your fried zeppole di San Giuseppe, start by making the pastry cream to fill them so that it has time to cool.You can check the steps in the recipe for pastry cream on our website for more details. You’ll need to heat the milk and cream (or just milk) in a saucepan, along with the vanilla bean and seeds after extracting them with a small knife 1.
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2013-12-12  · So let’s fill up a few paper cones for you an yours with this Quick & Easy Grandma’s Zeppole Recipe! Ingredients: 2 eggs; 1 cup of unsifted flour; 2 1/4 teaspoons of baking powder; dash of salt; 1/4 cup of granulated sugar; 1 cup of whole milk ricotta cheese (1/2 lb) 1 teaspoon of vanilla extract; Confectioners Sugar for Dusting or maybe Cinnamon Sugar; Canola or vegetable oil for frying ...
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2021-09-03  · How to make this Zeppole recipe: First, add the yeast, sugar, and salt to the water. Then let it stand for about 2 minutes. Finally, stir to dissolve the yeast. Next, combine the flour, yeast mixture, and olive oil in the bowl of a stand mixer. Then mix it together using the dough hook.
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Fry the zeppole, turning on all sides, until light and golden brown all over, about 5 minutes per batch. Drain on paper towels, and repeat with the remaining dough. To serve, when cold cut the zeppole in half with a serrated knife and with a pastry bag, pipe the filling onto the bottom half. Cover and dust with additional confectioners’ sugar ...
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Zeppole Recipes. by. Italian Grandmas. Zeppole, or also known in Sicily as Sfingi, made by our Italian Grandmas. Zeppole with a filling are traditionally made for St. Joseph's Day which falls on March 19 and which in Italy is also celebrated as Father's Day. However, a variety of Zeppole without creams are also enjoyed at Christmas time. Zeppole can be made in a variety of ways: without any ...
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