Light airy Italian-American dough (Printer-Friendly)

Golden fried dough balls, light and airy with a dusting of powdered sugar for a sweet finish.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1 cup whole milk
07 - 2 teaspoons vanilla extract
08 - 2 tablespoons unsalted butter, melted

→ For Frying

09 - 3 cups vegetable oil

→ Finishing

10 - 1 cup powdered sugar, for dusting

# How-To Steps:

01 - Whisk together flour, baking powder, sugar, and salt in a large bowl.
02 - In a separate bowl, beat eggs, then add milk, vanilla extract, and melted butter; mix well.
03 - Gradually add wet mixture to dry ingredients, stirring until a thick, sticky batter forms.
04 - Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
05 - Using two spoons, carefully drop heaping tablespoons of batter into oil, frying in batches to avoid overcrowding.
06 - Fry for 3 to 4 minutes per batch, turning occasionally, until golden brown and puffed.
07 - Remove zeppole with a slotted spoon and drain on paper towels.
08 - While still warm, dust generously with powdered sugar and serve immediately.

# Expert Advice:

01 -
  • They come together in under an hour, making them perfect for when you want homemade dessert without the stress.
  • The contrast of crispy golden exterior to pillowy-soft center is genuinely addictive in a way store-bought never captures.
  • Powdered sugar gets everywhere, and somehow that's half the joy of eating them.
02 -
  • Temperature control is everything—invest in an instant-read thermometer because eyeballing it will lead to disappointment more often than not.
  • The batter should be thick and sticky; if it's too thin, your zeppole will be dense, and if it's too thick, they won't puff properly.
03 -
  • Keep your oil at a steady 350°F by monitoring with a thermometer throughout frying, and don't be afraid to pull the pot off the heat briefly between batches if the temperature starts climbing.
  • If you don't have two spoons, an ice cream scoop or small cookie scoop works beautifully for dropping the batter consistently.
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