Light Airy Italian Fried Dough (Printable)

Golden crisp dough balls, soft inside and dusted with powdered sugar. A sweet, festive delight.

# What You 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 (for deep frying)

→ Finishing

10 - 1 cup powdered sugar, for dusting

# How to Make:

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

# Expert Tips:

01 -
  • They're ready in under 40 minutes from start to finish, which means you can satisfy a sudden craving without planning ahead.
  • The batter comes together in one bowl, and the frying is straightforward enough that even first-timers get puffy, golden results.
  • There's something about the contrast of crispy outside and soft, airy inside that makes people reach for a second one before they've finished the first.
02 -
  • Don't skip checking your oil temperature with a thermometer—I once guessed and ended up with soggy, oil-logged failures that taught me this lesson the hard way.
  • The batter gets thicker as it sits, so if it seems too thin at first, trust it; by the time you're ready to fry, it'll be at the perfect consistency for dropping.
  • Powdered sugar sticks best to warm zeppole, so dust them immediately after draining—wait too long and the coating won't adhere the way it should.
03 -
  • A meat thermometer clipped to the side of your pot keeps the oil at exactly 350°F without you having to think about it—game changer for consistency.
  • If your zeppole aren't puffing, your baking powder might be old; baking powder loses potency after about six months, so keep it fresh and your results will transform.
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