Light airy Italian fried dough (Printable Version)

Golden, crisp Italian fried dough balls with a soft inside and powdered sugar 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

→ Frying

09 - 3 cups vegetable oil

→ Finishing

10 - 1 cup powdered sugar

# 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, mixing thoroughly.
03 - Gradually incorporate wet ingredients into dry ingredients, stirring until a thick, sticky batter forms.
04 - Preheat vegetable oil in a large deep pot or deep fryer to 350°F.
05 - Using two spoons, carefully drop heaping tablespoons of batter into hot oil in batches to avoid overcrowding.
06 - Fry each batch for 3-4 minutes, turning occasionally, until golden brown and puffed.
07 - Remove zeppole with a slotted spoon and drain on paper towels.
08 - While warm, dust zeppole generously with powdered sugar and serve immediately.

# Helpful Hints:

01 -
  • They're easier than they look, ready in under an hour, and somehow feel like a minor kitchen victory every single time.
  • Golden, crispy outside with a tender crumb inside—that contrast is honestly addictive, and dusting them with powdered sugar makes your kitchen smell like a celebration.
02 -
  • If your oil isn't hot enough, you'll end up with greasy, deflated zeppole that absorb oil like sponges—I learned this the hard way and it haunted me for a batch.
  • Don't walk away from the stove while they're frying; a couple minutes of neglect and they'll burn on the outside while staying raw inside, and there's no coming back from that.
03 -
  • Make the batter just before you plan to fry—it's best used fresh and doesn't keep well, so resist the urge to prep it ahead and store it in the fridge.
  • If your powdered sugar clumps or feels damp from humidity, sift it before dusting so it falls evenly and stays light and pretty on the warm zeppole.
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