Light airy Italian fried dough (Printable)

Golden airy fried dough dusted with powdered sugar, perfect for a sweet and festive delight.

# 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

→ For Frying

09 - 3 cups vegetable oil

→ Finishing

10 - 1 cup powdered sugar

# Step-by-Step:

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

# Expert Advice:

01 -
  • They come together in under 35 minutes from start to finish, making them perfect for unexpected guests or last-minute cravings.
  • The outside crisps up gorgeously while the inside stays impossibly soft and airy, with just the right amount of tender chew.
  • Minimal ingredients mean you likely have everything already, and the technique is forgiving enough that even your first batch will be winners.
02 -
  • Oil temperature is non-negotiable: I learned this the hard way when mine came out looking like grease bombs instead of light puffs, and a good thermometer saved every batch afterward.
  • Work quickly once the batter is ready because baking powder loses its lift the longer it sits—the fluffiest zeppole come from batter that goes straight into hot oil within minutes of mixing.
  • Dust them while they're warm, not cold; cold powdered sugar slides right off, but warm zeppole make the sugar stick and create that beautiful, clingy coating.
03 -
  • Keep that oil temperature steady by returning it to 350°F between batches—drop a tiny piece of batter in as a test, and if it sizzles immediately and floats, you're ready to fry.
  • Don't let the batter sit around waiting; baking powder works on contact with moisture, so mix and fry with intention and you'll get those pillowy, airy results every time.
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