Zeppole
Published Jan. 18, 2024
- Total Time
- 1 hour and 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes, plus 1 hour resting
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole milk
- 2tablespoons granulated sugar
- 2teaspoons active dry yeast
- 2cups/260 grams all-purpose flour
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1large egg, beaten
- 1quart neutral oil, such as vegetable
- Confectioners’ sugar, for serving
Nutritional analysis per serving (30 servings)
52 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the milk in a heat-proof bowl or measuring cup in the microwave for 1 minute, or until warm to the touch (100 to 115 degrees). Gently whisk in the sugar and yeast and set aside until slightly bubbling and a layer of foam has formed on top, 5 to 10 minutes.
- Step 2
Meanwhile, combine the flour and salt in a large bowl. Make a well in the center and add the egg and 2 tablespoons of water. Mix with a wooden spoon until incorporated.
- Step 3
Add the milk mixture to the flour, and mix with a wooden spoon until a loose, wet and slightly lumpy dough forms. Cover with a clean dish towel and set aside in a warm area at room temperature until the mixture has doubled in size, about 1 hour.
- Step 4
Pour the oil into a large Dutch oven or other heavy-bottomed pot fitted with a clip-on fry thermometer, and heat over medium-high to 375 degrees. Line a large plate or a sheet pan with paper towels and set it near the stove.
- Step 5
Using two small spoons or a 1-tablespoon cookie scoop, spoon heaping 1 tablespoon mounds of the dough into the oil, spacing them out and working in batches of 6 to 8 zeppole to avoid crowding. Cook until golden brown all over, turning once with tongs, about 1 minute on each side.
- Step 6
Remove zeppole using a slotted spoon and place on the prepared plate. Dust generously with confectioners’ sugar. Repeat with the remaining batter, adjusting the heat as necessary to keep the oil at 375 degrees. Serve immediately.
Private Notes
Comments
This lovely treat is not limited to Italy. In Greece, they are called "loukoumades". Once out of the hot oil, they are quickly dipped into a sugar-honey syrup, then sprinkled with cinnamon and eaten warm. In the US, one can often find them at Greek church festivals.
60 years ago, the mother of a playmate down the block would have the neighborhood kids come inside after playing in the snow. In her utilitarian basement kitchen, she would serve hot chocolate and zeppoles just out of the fryer, covered in a blanket of powdered sugar. Mrs. D was a stern woman, but her kindness to a group of cold, wet, noisy group of kids was never forgotten; that and her zeppoles. Can’t wait to try these and rekindle a memory!
@Jessie. For a Rhode Island zeppole, use a simple pastry cream inside. Pop a maraschino on top and it’ll be even better than LaSalle Bakery in PVD!
My Italian grandmother used to make these and serve them hot with warm honey drizzled on top. I can taste them to this day!!
...And they are called lokma in Turkey --the word probably has Turkish origins as it means a small piece of food (in general). They've been around forever and not limited to any special occasion. Feel like something sweet? How about some lokma? :)
The right way to finish these is to take each batch, shake off the excess oil, put the zeppoles in a paper bag, then add the powdered sugar, close it and shake. That's how they re served at street fairs such as the Feast of San Gennaro.
perfect. yes. And all over bensonhurst, too!
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