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Traditional Italian Zeppole Recipe

Traditional Italian Zeppole Recipe
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★★★★★

4.8 from 22 reviews

Traditional Italian Zeppole are delightful, airy fried dough balls that are crispy on the outside and soft inside. This classic Italian treat is dusted generously with powdered sugar, making for a perfect sweet snack or dessert that transports you to a bustling Italian street market with every bite.

Ingredients

Scale

Dough Ingredients

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For Frying and Finishing

  • Vegetable oil for frying
  • Powdered sugar for dusting

Instructions

  1. Prepare the dough base: In a medium-sized saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring the mixture to a gentle boil until the butter has melted completely, ensuring all ingredients are well incorporated.
  2. Add the flour: Reduce heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan. This process cooks the flour and creates the base for the choux pastry dough.
  3. Cool the dough: Remove the pan from heat and allow the dough to cool for about 5 minutes, which prevents scrambling the eggs in the next step.
  4. Incorporate eggs: Add the eggs one at a time to the cooled dough, beating well after each addition. This creates a smooth, glossy dough that is elastic and ready for frying.
  5. Heat the oil: In a deep, heavy-bottomed pot, heat vegetable oil to 375°F (190°C). Use a thermometer to ensure the oil reaches the proper frying temperature for optimal puffiness and crispiness.
  6. Fry the zeppole: Carefully drop spoonfuls of dough into the hot oil in small batches to avoid overcrowding. Fry for about 4-5 minutes per side, or until the zeppole puff up and turn a beautiful golden brown.
  7. Drain excess oil: Use a slotted spoon to remove the fried zeppole and place them on a paper towel-lined plate to absorb any excess oil.
  8. Dust with powdered sugar: While still warm, generously dust the zeppole with powdered sugar, enhancing their sweet flavor and classic appearance. Serve immediately for best taste and texture.

Notes

  • Ensure the oil temperature stays consistent at 375°F for perfectly fried zeppole.
  • Adding eggs one at a time is crucial to achieving the correct dough consistency.
  • Do not overcrowd the frying pot to prevent the temperature from dropping and uneven cooking.
  • Serve zeppole warm for the best flavor and texture.
  • Optional: You can fill zeppole with custard or pastry cream for added indulgence.

Nutrition

Keywords: Traditional Zeppole, Italian Fried Dough, Italian Dessert, Zeppole Recipe, Fried Pastry, Sweet Italian Treat

Find it online: https://maicook.com/traditional-italian-zeppole-recipe/