Description
Simple Homemade Zeppole are classic Italian fried dough balls that are crispy on the outside and soft on the inside. Lightly dusted with powdered sugar, these sweet treats are perfect for a delightful dessert or snack. Made with basic pantry ingredients, this recipe is easy to prepare and quick to fry up for a delicious homemade indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Provides structure and elasticity.)
- 1 tablespoon Baking Powder (Acts as a leavening agent.)
- 1/4 cup Granulated Sugar (Adds sweetness and contributes to browning.)
- 1 pinch Salt (Enhances overall flavor.)
Wet Ingredients
- 3/4 cup Milk (Provides moisture and tenderness.)
- 1 large Egg (Adds richness and acts as a binding agent.)
For Frying and Serving
- 2-3 cups Oil for Frying (Vegetable or canola oil, heated for frying.)
- Powdered Sugar, to taste (for Dusting) (Adds sweetness and visual appeal.)
Instructions
- Gather Ingredients: Gather all your ingredients and measure them out to ensure smooth preparation.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk until evenly mixed to distribute the leavening and flavor evenly.
- Prepare Wet Mixture: In a separate bowl, whisk the large egg and then add the milk. Mix well until combined to add moisture and richness to the dough.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently fold until a soft, slightly sticky dough forms. Avoid overmixing to keep the dough tender.
- Rest the Dough: Cover the bowl with a kitchen towel and let the dough rest for 15 minutes. This allows the baking powder to activate and the dough to hydrate for better texture.
- Heat the Oil: Heat the vegetable or canola oil in a deep frying pan over medium heat, ensuring it reaches the right temperature for frying.
- Fry the Zeppole: Scoop small portions of dough with a spoon or your hands and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.
- Cook Evenly: Fry each zeppole for 2-3 minutes on each side until golden brown, turning them with a slotted spoon to ensure even cooking.
- Drain Excess Oil: Remove the cooked zeppoles from the oil and place them on paper towels to absorb any excess oil and stay crisp.
- Serve: While still warm, dust the zeppoles generously with powdered sugar and serve immediately for the best flavor and texture.
Notes
- Maintain the oil temperature at medium heat to prevent the zeppoles from burning on the outside while remaining raw inside.
- Do not overcrowd the pan during frying; this helps maintain oil temperature and crispy texture.
- Zeppoles are best served fresh and warm but can be kept in an airtight container and reheated briefly in an oven to restore crispiness.
- For added flavor, try filling the zeppoles with custard, ricotta, or jam after frying.
- Use a deep thermometer to check oil temperature around 350°F (175°C) for optimal frying.