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Homemade Italian Zeppole Donuts Recipe

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3.8 from 21 reviews

Traditional homemade Italian Zeppole donuts are light, fluffy, and lightly sweetened fried dough treats, flavored with lemon zest and vanilla. These easy-to-make donuts feature a tender texture thanks to the combination of plain yogurt and a simple batter, fried golden brown and coated with granulated sugar for a perfectly delightful snack or dessert.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

Wet Ingredients

  • Zest of 1/2 lemon
  • 1 cup plain yogurt
  • 1 tablespoon vanilla extract
  • 1 large egg

For Frying and Coating

  • Oil for frying (such as vegetable or canola oil)
  • Granulated sugar for coating donuts

Instructions

  1. Heat the oil: Warm oil in a pan or dutch oven to 350°F (175°C), ensuring it reaches the proper temperature for frying without smoking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined to create the base of the batter.
  3. Add wet ingredients: Stir in the plain yogurt, vanilla extract, egg, and lemon zest to the dry mixture. Mix gently until just combined; the batter should be sticky and resemble thick pancake batter—avoid overmixing to keep the donuts tender.
  4. Fry the donuts: Using a small ice cream scoop or spoon, carefully drop spoonfuls of batter into the hot oil in batches. Fry them, turning occasionally, until they are deeply golden brown on all sides, about 2-3 minutes per batch.
  5. Drain excess oil: Remove the fried donuts and place them on a wire rack lined with paper towels to absorb any extra oil and maintain crispiness.
  6. Coat and serve: While still warm, dredge the zeppole in granulated sugar to coat evenly. Serve immediately and enjoy their warm, fluffy texture and sweet lemony flavor.

Notes

  • Use a thermometer to maintain the oil temperature at 350°F for best frying results and to avoid greasy donuts.
  • Do not overmix the batter as it can result in dense zeppole; a sticky batter is ideal.
  • For a citrus twist, lemon zest can be substituted with orange zest if desired.
  • Serve zeppole fresh as they are best enjoyed warm; leftover donuts may become less crisp.
  • If you prefer, you can dust the zeppole with powdered sugar instead of granulated sugar for a lighter sweetness.

Find it online: https://justsosavory.com/homemade-italian-zeppole-donuts-recipe/