Zeppole (Italian Doughnuts)
Zeppole are sweet Italian doughnut holes that are pillowy soft on the inside and absolutely irresistible when tossed with powdered sugar or cinnamon sugar. A favorite family recipe, these are simple and quick to make; everyone will be begging for more!
I began enjoying zeppole not long after my husband and I began dating; his mom makes them regularly throughout the year. While I have made and loved paczki (Polish doughnuts) for some time, I had never tried these delicious little fried dough balls before, but I was immediately smitten.
They are sweet, heavenly doughnuts that have a light, crisp texture on the outside with a soft, chewy inside. It takes five minutes to mix together the batter, then just scoop and fry!
What Are Zeppole?
I have always thought of zeppole as wonderful little Italian donut holes. They are made of a quick batter (no yeast required) and dropped into hot oil, frying up fluffy and light.
My mother-in-law makes them throughout the year, but always for March 19th, St. Joseph’s feast day. In Italy, they are traditionally eaten during the Festa di San Giussepe (the Feast of Saint Joseph), when they are sold in the streets and given as gifts.
The version always made in our family includes ricotta, sugar, eggs, flour, baking soda, and vanilla. This version is sometimes also referred to as “sfinge”. There are two other popular variations of zeppole:
Yeasted – These are created much like a yeasted doughnut; though instead of rolling out the dough and cutting into circles to fry, you will simply scoop out the dough and drop into the oil, just as you do in this recipe.
Zeppole di San Giuseppe – This version takes things up a notch! These are made with a choux pastry dough, which is then piped into the hot oil much like churros (but in a circular shape). Once they are fried and drained, they are filled and topped with pastry cream, and an Italian black cherry is added to the top!
Key Ingredients
While these are primarily made with pantry staples like flour, sugar, baking soda, eggs, and vanilla, I wanted to mention a couple of ingredients. (Check the recipe card for a full list of ingredients and quantities.)
- Ricotta Cheese – Use full-fat ricotta cheese for the best texture.
- Oil for Frying – You want to use a neutral oil that has a high smoke point, such as vegetable oil, peanut oil, or canola oil. Avoid using olive oil for frying.
How to Make Zeppole
These come together quickly and easily! Here is how to make them:
Step 1: Heat the Oil – Pour about 2 inches of oil into a 3 to 5-quart heavy pot, attach a candy thermometer to the side, and set it over medium-high heat.
Step 2: Mix the Batter – In a large bowl, whisk together the dry ingredients, then using a wooden spoon, mix in the ricotta, eggs, and vanilla extract. Stir until combined (the mixture will have the consistency of a thick batter).
Step 3: Fry – Once the oil reaches 375 degrees F, begin frying a few at a time (do not crowd the pot) by scooping about 1 tablespoon of batter for each zeppole. Fry until golden brown all over, about 5 minutes, flipping over about halfway through.
Step 4: Drain and Serve – Transfer the zepppole to a paper towel-lined pan to drain, then toss in either confectioners sugar or cinnamon-sugar.
āļø If you have a deep fryer, you can absolutely use that instead of frying on the stovetop, if preferred.
Topping Ideas
You can coat the zeppole in anything you’d like, but these are some of our favorites:
- Powdered Sugar – You can dust this over top of the doughnuts or roll them in a bowl filled with the sugar.
- Regular (Granulated) Sugar – Just like some old-fashioned doughnuts!
- Cinnamon-Sugar – Put this mixture in a bowl (use Ā½ cup sugar to 1 teaspoon cinnamon) and roll the still-warm zeppole in it.
- Chocolate Sauce – Add a little drizzle over the top of the zeppole, or put some in a small bowl for dipping.
Can You Make Zeppole Ahead of Time?
Since zeppole are fried, just like doughnuts, they are best enjoyed the day they are made, ideally within a couple of hours.
The taste and texture begin to change the longer they are left to rest, so enjoy them while they are fresh!
How to Store and Reheat
While I highly recommend enjoying zeppole when they are freshly made, if you end up with leftovers (we sometimes do!), this is how I recommend storing them and then reheating:
- Storage – Keep the zeppole in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer in an airtight container for up to 3 months.
- Reheating (from fridge) – Wrap the zeppole in foil and reheat in a 350 degree oven for 10 minutes.
- Reheating (from freezer) – Place the frozen zeppole in a baking sheet and reheat in a 350 degree oven for 45 minutes or until warmed through.
More Italian Desserts
- Tiramisu
- Homemade Cannoli
- Grandma’s Pizzelle Recipe
- Italian Sesame Seed Cookies (Giuggiulena)
- Homemade Torrone
- Grandma’s Biscotti Recipe
If you make this zeppole recipe and love it, remember to stop back and give it a 5-star rating ā it helps others find the recipe! ā¤ļøļø
Zeppole (Italian Doughnuts)
Ingredients
- 1 cup (130 g) all-purpose flour
- Ā¼ cup (50 g) granulated sugar
- 2Ā¼ teaspoons baking soda
- 1 cup (227 g) ricotta cheese
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Cinnamon-Sugar, for dusting
Instructions
- Pour about 2 inches of oil into a 3-quart pot and heat over medium-high heat and attach a candy thermometer to the side of the pot. Line a large plate or baking sheet with a double layer of paper towels.
- In a medium bowl, whisk together the flour, sugar, and baking soda.
- Add the ricotta eggs, and vanilla extract and stir with a spatula or wooden spoon to fully incorporate. The consistency will be like a thick batter.
- Once the oil reaches 375 degrees F, begin frying in small batches of 3 or 4 at a time (do not crowd the pan). Scoop about 1 tablespoon of batter for each zeppole. The batter will puff up when dropped in the hot oil.
- Fry for about 5 minutes, or until evenly browned on all sides, flipping over about halfway through.
- Transfer the fried zeppole to the paper towels to drain, then roll in either powdered sugar or cinnamon-sugar.
Notes
- Ricotta CheeseĀ ā Use full-fat ricotta cheese for the best texture.
- Oil forĀ FryingĀ ā You want to use a neutral oil that has a high smoke point, such as vegetable oil, peanut oil, or canola oil. Avoid using olive oil for frying.
- Candy Thermometer – A candy thermometer that can be clipped to the side of the pot is recommended so you know when the oil has reached the correct temperature.
- Deer Fryer – If you have a deep fryer, you can absolutely use that instead of frying on the stovetop, if preferred.
- Toppings – Most popular are powdered sugar, granulated sugar, cinnamon-sugar (Ā½ cup granulated sugar to 1 teaspoon cinnamon), or drizzle or dip chocolate sauce.
- StorageĀ ā Keep the zeppole in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer in an airtight container for up to 3 months.Ā
- Reheating (from fridge)Ā ā Wrap the zeppole in foil and reheat in a 350 degree oven for 10 minutes.
- Reheating (from freezer)Ā ā Place the frozen zeppole in a baking sheet and reheat in a 350 degree oven for 45 minutes or until warmed through.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography byĀ Dee Frances
This recipe was originally published in March 2013.
Yum- easy and deliciousĀ
Hi! Stupid question here – but do you roll the dough into a ball and put in the hot oil or just drop a tablespoon of dough in the hot oil? Sorry, I should know this and probably am overthinking things!
Hi Genny, Not stupid at all! You don’t need to roll it into balls, you just scoop or spoon the dough out and drop it into the oil. Enjoy!
Love these little balls of heaven. Great recipe.
Also love your photography.
This recipe is not for zeppole, it is actually a recipe for Sfinci (or Sfinge in some parts of sicily). Zeppole does not have have any ricotta or marscapone. When ricotta or marscapone are added, you are instead making Sfinci. The use of either of these 2 soft cheeses indicates the recipe is definitely Sicilian.
How do I know this – I was born and raised in Sicily.
These look delicious! Could you do these in a deep fryer instead of a pot?
Yes, absolutely!
I see that I am late on board! I used to go to a bakery outside of Chicago to get these and St Joseph’s day ‘cakes’. But it has been many years. I just found out I am Italian, so I am interested in learning some ‘traditional’ things.I know this would be nontraditional, but, could there be a baked version? Friend foods and I rarely get along….
Thanks for all your recipes!
Hi Karen, Zeppole are traditionally fried, you might be able to find a baked version. I haven’t made one, so unfortunately, I don’t have any recipes to recommend. Do let me know if you find one and like it!
These were great!!! I went precisely by this recipe and they came out just a little doughy so I added 2 tbsp more sugar and flour each, and they came out perfectly. Not too soft, but not too dry either. AMAZING! (I’m Italian, so I know food!)
Great work! I’m loving browsing through your great recipes and am hoping to try some out soon! I’m from Malta (a small island/country south of Sicily). Zeppole are also traditional here on March 19th… however, with a slight variation…. here the pastry is filled with sweet ricotta and honey is drizzled on top and they’re just delicious :) Your recipe looks soo easy to make and I’m really looking forward to trying out it out next March! Thanks!!
Just curious if this is a regional recipe? My nonna on my mom’s side makes zeppole like this, but my nonna on my dad’s side who is from Calabria makes them with potato dough, so they’re less sweet and heavier and those are the ones I grew up eating.
Hi Alicia, In my reading, they do seem to be a little regional – more popular in the areas surrounding Rome, Naples and Sicily.
I made these the day the post came out and they were amazing how we made them. I teach culinary arts in a juvenile correctional facility and we are in a rural area so I could not get the marscapone and didn’t have any ricotta but I did have cream cheese and cottage cheese. Soooo.. I substituted them and they were wonderful. I put the cottage cheese in a cheese cloth to get some of the extra liquid removed and it was fine. The boys just could not believe how good they were. They asked every day this week if we can do them again today!!! I can’t wait to try them with the correct ingredients!!!
btw.. Nicole.. the oil wasn’t hot enough. :0)
Fried dough! How can it get any better than that!? Fill them with cannoli cream! Its important to use ricotta impastata (hard to find). Its not the best, but you can alternatively drain regular whole milk ricotta overnight in a cheesecloth-lined strainer; Otherwise, the high water content makes them soggy. I also like to add a pinch of powdered fennel seed.
Ok reporting back to say I made this today, waaaay too oily for my taste. The first batch were like little oil bombs so I verified the temp, 300 degrees. Second and third batches were no better. Maybe it was bad luck, I don’t think I’ll even eat them they’re that oily. :-/
Yesterday was my birthday too and what a wonderful recipe to receive! I will definitely try these. Thank you!
What an incredible recipe for Italian zeppole. I would have loved to have made this this year, but my busy schedule at work prevented me from doing so. I promise, that this recipe will be made soon! Grazie mille!
Thanks for celebrating this Italian treat! As italian I think It’s a really good recipe :)
Zeppole this is something very new for me.
cheddar cheese
I too am forever seeing these made on FN. I never have had one either, but you make them sound so easy I might just have to give them a try. Also, I didn’t know that there was a traditional day to eat them for Italians. Guess you learn something new every day!
I’m dying to make homemade doughnuts of any kind. These zeppole look great!
These look great! I’ve only ever eaten them from street carts in NYC’s little italy, and the Bronx ones too. Reminds me of childhood- not a recipe I’d want to change at all- It would be like biting into memories! I would love to try these to see if they taste similar. The old ladies would scoop them into a paper bag, add a biiiiiiig scoop of powdered sugar, and shake the crap out of the bag before handing them over to enjoy steaming hot. Without a doubt I’d be covered in powdered sugar, but it was oh so worth it! thanks for posting this recipe :)
Viva San Guiseppi!!
Never heard of zeppole…interesting! What area in Italy do they originate? Or are they a “Pittsburg delicacy”? My husband’s family seves the cannoli, sfinge and honey balls at our St. Joseph Table (which we did on Saturday..30+ people, great time!) SE of Buffalo, NY…
This year we filled the cannoli with a ricotta/marscapone mixture— soooo creamy—it’s our new filling!!
Zeppole will be on the menu next 3/19!!
Thank you so much….
Hi Janice, Definitely not a Pittsburgh thing! From what I read online, they’re most popular in the areas around Rome, Naples and in Sicily.
These look great! My family calls them crispellis (or maybe that’s a Massachusetts thing). I haven’t had one in years, guess I’ll have to make them now :)
I obviously love doughnuts, but doughnuts with ricotta and mascarpone?? Didn’t know it could get any better!!
I have all the ingredients except for the 2-3 quarts of oil! Probably for the best, I rather not eat any fried foods. Any other recipes that use ricotta and marscapone?
Cannoli filling! :)
I’ve never heard of Zeppoles before. They sound and look so delicious. Made mostly with regular pantry ingredients too. YUM.
Ha ha, too funny! Zeppoles remind me of July 4th! They’re a fair-food here in Northern Jersey. At the 4th of July fireworks display, there are always zeppole trucks at the park. Nothing says God Bless America like fried dough and powdered sugar!
I’ve ALWAYS wanted to try these!! YUM! :)
My husband had an Italian friend in college. For 4 years he ate Zeppoles. Ever since he tries to find something similar and has such problems. One year we ended up with a whole bunch of “zeppole” cream puffs.
Fantastic post! I always get excited when I see Zeppoles on the dessert menu at restaurants. I love dipping them in chocolate or caramel sauce. I’ve never tried my hand at making them, though, but now I have a recipe to try!
Oh wow! These look incredible!
I’ve never had zeppole, but based on your description and the ingredient list I know I’d be a huge fan! Looks like I’m going to have to break out the pot of oil again very soon :)
Which kind of ricotta is used? Do you use the dry or do you use the regular kind. If using the latter, do you drain it?
Hi Shirley, Regular ricotta and you don’t need to drain it.
I had never had a zeppole until I moved to NJ and went to an Italian street fair. Since then I have been obsessed.
These look amazing and the fact that now I can make them at home is dangerous ;)
Ok, now these look really good! Really, really good!
Amazing, I love these and super simple too!
My DH is a Joseph as well. My mom always used to make a big deal out of this day for him. So I want to take up where she left off when she passed away.
I’m a little intimidated by anything fried but these look easy enough to make. Can’t wait to try these. Love anything ricotta & marscarpone :)
Ohhh, these look adorable!!
Ricotta makes everything better! These sound and look amazing!
San Giuseppe is my Dad’s saint’s day also- my grandmother used to make zeppole every year! I haven’t had them since she passed away- I can’t wait to try these! Thanks for the recipe!
Anything that’s made with ricotta AND mascarpone must be delicious! March 19th (today) is father’s day here, these would be nice to celebrate it.
looks good and soft
I’ve never had zeppole before. They look delicious!
I had oreo zeppole once in Vegas – amazing! Have been thinking about them ever since. Would be awesome to be able to make them at home.
These are little bundles of joy!