Ingredients
Dough
- 2/3 cup water
- 1/3 cup whole milk
- ½ cup salted butter, softened
- 1 Tablespoon sugar
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- ½ teaspoon lemon zest
For Frying
- Neutral oil, enough for deep frying (2-3 inches deep)
Toppings
- 1/3 cup powdered sugar
- Chocolate sauce (optional)
Instructions
- Prepare the dough base: In a large saucepan over medium heat, combine water, whole milk, softened butter, sugar, and salt. Stir gently and bring the mixture to a low boil while continuously stirring to prevent burning.
- Add the flour: Remove the saucepan from heat and quickly stir in the all-purpose flour until fully incorporated and a dough forms.
- Cook the dough: Return the pan to medium heat and stir the dough continuously for 2 minutes to thicken it and evaporate some moisture. The dough should look smooth and form a thin film on the bottom of the pan.
- Cool the dough: Transfer the hot dough to a large mixing bowl and mix or beat for about 2 minutes to begin cooling it down.
- Incorporate eggs and lemon zest: Add eggs one at a time, mixing well after each addition to ensure full incorporation. Add the lemon zest along with one of the eggs and mix for another minute until the dough is smooth and slightly thick but not too runny.
- Prepare for frying: Transfer the dough to a piping bag or a Ziploc bag fitted with a 1-inch tip opening for easy shaping.
- Heat oil: Heat neutral oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Ensure the oil is deep enough (about 2-3 inches) to fully immerse the zeppole. It will take approximately 15-20 minutes to reach the target temperature.
- Pipe and fry: Pipe 1 to 1.5-inch long strips of dough directly into the hot oil. Keep the piping tip close to the surface of the oil to minimize splatter. Use kitchen scissors to cut the dough as you pipe. Fry the zeppole for about 4.5 to 5 minutes total, flipping halfway through to achieve even golden brown color.
- Drain and cool: Remove the fried zeppole with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- Coat and serve: When ready to serve, dust the zeppole generously with powdered sugar. For even coating, place powdered sugar into a brown paper bag, add the zeppole, close the bag, and shake gently. Repeat until all are coated. Optionally, serve with chocolate sauce for dipping.
Notes
- Maintain oil temperature at 375°F for optimal frying; too low will make the zeppole greasy, too high risks burning.
- Use a heavy-bottomed pot to retain heat and ensure even frying.
- Shaking the zeppole in a paper bag with powdered sugar ensures even coating without clumping.
- Zesting lemon adds a subtle citrus aroma that complements the sweet dough beautifully.
- Use fresh eggs at room temperature for better dough consistency.
- Serve immediately for best texture or reheat briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: Italian, American
