Make Zeppoles At Home: No Deep Fryer Needed

Zeppole are Italian doughnuts that are typically deep-fried. However, it is possible to make them without a deep fryer by using a regular pot or a Dutch oven. The dough is made with common ingredients such as flour, eggs, sugar, and oil, and the zeppole are usually coated in powdered sugar. They are simple to make and can be ready in under 20 minutes.

Choosing the right oil

When making Zeppole, it is important to choose an oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil, which has a low smoke point, should be avoided.

Smoke Point

The smoke point of an oil is the temperature at which it begins to burn and smoke. Oils with high smoke points are better for frying because they can be heated to higher temperatures without breaking down and releasing harmful compounds.

Flavour

In addition to having a high smoke point, it is also important to choose an oil with a neutral flavour that will not overpower the taste of the Zeppole. This is why vegetable, canola, and peanut oils are recommended, as they have mild flavours that will not interfere with the taste of the pastry.

Reusing Oil

It is possible to reuse frying oil, but it is important to strain it through a mesh sieve after it has cooled completely. The oil will take on the flavour of whatever is fried in it, so it is best to reuse it for similar sweet foods. Zeppole are traditionally fried in neutral-tasting oils, so the oil can be reused for frying other sweet foods such as doughnuts or cinnamon sticks. However, it is not recommended to reuse the oil for frying foods with strong flavours, such as onion rings or battered fish, as the oil will take on these flavours.

Preparing the dough

Zeppole dough is simple to make and only requires a few common ingredients. The ingredients you will need are:

• Water
• Sugar
• Active dry yeast
• All-purpose flour
• Salt
• Vegetable oil or canola oil for frying
• Powdered sugar for dusting

First, stir the water and sugar together. Then, sprinkle the yeast on top and let it sit for about 30-60 seconds. Next, stir the mixture until the yeast is dissolved and let it sit until it becomes foamy and frothy. This will take around 7-10 minutes.

In a separate large bowl, whisk together the flour and salt. Add the yeast mixture to the flour mixture and combine well. Then, add the oil and use a spatula or wooden spoon to work the dough for several minutes until it is well combined. Zeppole dough should be sticky and airy.

Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size. This usually takes around 1-2 hours.

Once the dough has risen, it is ready to be fried!

Shaping the dough

To begin shaping the dough, ensure you have prepared the dough mixture by following the previous steps in the recipe. The dough should be soft and airy, and ready to be shaped. Here are the steps to follow:

• Place the risen dough on a floured work surface. This prevents the dough from sticking and makes shaping easier.
• Using your hands or a rolling pin, gently flatten the dough to a thickness of about 1/2 inch. You can also use a dough roller for this step if you have one available.
• Next, use a cookie cutter or the top of a drinking glass to cut out circular shapes from the flattened dough. The circles should be approximately 2-3 inches in diameter. These will be your individual Zeppole.
• Gather the remaining dough scraps and repeat the process until you have used up most of the dough. You may need to re-roll the scraps to get more circles.
• Once you have cut out all the circles, it's time to shape them into balls. Gently roll each circle into a ball between your palms. This will give your Zeppole a nice, round shape.
• Place the shaped dough balls on a floured surface or a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rest for a few minutes while you prepare the frying oil.
• Now, heat the oil in a deep fryer or a deep pot to the recommended temperature, usually around 375°F. You can use a thermometer to ensure the oil reaches the correct temperature.
• Once the oil is hot enough, it's time to fry your perfectly shaped Zeppole! Carefully drop the dough balls into the hot oil, being cautious to avoid any splashes. Fry them in batches to avoid overcrowding the pot or fryer.
• Fry the Zeppole until they are golden brown and puffed up. Use a slotted spoon or a spider strainer to turn them over halfway through frying to ensure even cooking.
• When they are done, remove the Zeppole from the oil and place them on a plate lined with paper towels to absorb any excess oil.
• Finally, dust your freshly made Zeppole with powdered sugar or cinnamon sugar, or fill them with your favorite cream or jelly.

Frying the zeppoles

Preparing the Oil:

• If you are using a deep fryer, set the temperature to 375°F. If you are frying on a stovetop, use a deep saucepan or pot with high sides and heat the oil to 375°F. Use a thermometer to monitor the oil's temperature.
• For stovetop frying, leave a few extra inches of space at the top of the pot to accommodate the bubbling oil and ensure there is enough room for the zeppole to float and turn.
• Choose a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid using olive oil, as it has a low smoke point.

Frying the Zeppole:

• Once the oil has reached the desired temperature, it's time to start frying. Work in batches to avoid overcrowding the fryer or pot, which can cause the oil temperature to drop.
• Use two spoons—one to scoop the zeppole dough and the other to push it into the oil—or a small cookie scoop to carefully drop the dough into the hot oil.
• Fry only a few zeppole at a time, about three to six, depending on the size of your fryer or pot.
• Cook the zeppole for 3 to 4 minutes, turning them halfway through, until they are golden brown and puffy.
• Remove the zeppole from the oil with a slotted spoon and transfer them to a plate or tray lined with paper towels to drain the excess oil.
• If using a stovetop, be very careful when adding the dough to the oil and never leave the hot oil unattended.

Serving the Zeppole:

• While the zeppole are still hot, dust them generously with powdered sugar. You can also place them in a paper bag with powdered sugar and gently shake to coat them evenly.
• Zeppole are best served warm and fresh. If you have any leftovers, store them in an airtight container at room temperature for up to 2 days.

Coating the zeppoles

Zeppole are typically coated in powdered sugar, which is usually done by sprinkling it on top or placing the zeppole in a paper bag with the sugar and shaking it.

Some recipes suggest coating the zeppole in granulated sugar, cinnamon sugar, or both. To do this, fill a bowl with sugar and roll the hot zeppole to coat, or combine 1/2 cup of sugar with 1 teaspoon of cinnamon in a bowl and roll the zeppole as soon as they are done frying.

You can also fill zeppole with a variety of fillings, such as whipped cream, jelly, cannoli cream, or sweetened ricotta cheese. To fill a zeppole, poke a hole in the bottom with a wooden spoon and pipe in the cream.

Other toppings and sauces that can be used to coat or dip zeppole include chocolate sauce, honey, maple syrup, and strawberry sauce.

Frequently asked questions