Zeppole

Name: Zeppole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 20
Ingredients: 330g Bread Flour (about 2 cups); 4g Salt (about 1 tsp); 300g Warm Water (about 2.25 cups); 17.5g Sugar (about 1 tbsp); 4g Yeast (about 1 tsp); 8.5g EVOO (about 1 tbsp); Neutral oil for frying (canola or vegetable); Powdered sugar for dusting

by Cooking with Rocco

20 Zeppole

30 min

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Zeppole are an absolute staple during New York's San Gennaro Feast... well, really any Italian Feast. Essentially, Zeppole are fried dough balls, that are typically served in brown paper bags and are always covered with powdered sugar. And when I say covered with powdered sugar, I'm not exaggerating. If you get a bag of Zeppole you will most certainly be walking around with powdered sugar all over you face and your clothes.

But if you can't make it to New York's San Gennaro Feast, I have the perfect recipe so you can enjoy these Zeppole right at home!

Mix all the ingredients in a bowl and allow the batter to rest for about 1 1/2 hours. Once rested, DO NOT mix the batter. Just scoop the dough balls out and gently place them in the hot oil.

Place the dough balls in the hot oil, and fry for about 2 minutes per side.

Once the Zeppole are golden, brown, and delicious, remove and set aside on paper towels.

While the Zeppole are still warm, add a generous amount of powdered sugar to a large bowl, add the Zeppole, followed by more powdered sugar. Toss until fully coated.

Zeppole

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Recipe details

Yield 20 Zeppole
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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Instructions

Add yeast and sugar to warm water (about 100°-110°), and set aside for the yeast to bloom (about 10 minutes)
In a large bowl, mix the flour and salt together. Pour the water/yeast mixture and the EVOO into the flour. Using a wooden spoon, mix until fully combined (you want a really thick pancake batter consistency). Then cover and let the batter rest at room temperature for at least 1.5 hours (SEE NOTES)
Pour oil into a pot about 3/4 the way, and heat to 350°. Then using a two spoons (see notes below), scoop out each Zeppole and transfer to the oil. Fry in batches for about 2 minutes per side, or until golden brown and cooked through.
While the Zeppole are frying, add a few tablespoons of powdered sugar to a large bowl. In batches, transfer the cooked/warm Zeppole to the bowl and dust with more powdered sugar. Toss until fully coated and then serve warm!

Tips

DO NOT MIX YOUR BATTER AFTER IT RESTED. Just scoop each tablespoon of dough out of the batter and into the hot oil. You want the batter to be sticky/wet, and filled with air bubbles!
In a large bowl, mix the flour and salt together. Pour the water/yeast mixture and the EVOO into the flour. Using a wooden spoon, mix until fully combined (you want a really thick pancake batter consistency). Then cover and let the batter rest at room temperature for at least 1.5 hours.
Pour oil into a pot about 3/4 the way, and heat to 350°. Then using a two spoons (see notes below), scoop out each Zeppole and transfer to the oil. Fry in batches for about 2 minutes per side, or until golden brown and cooked through.
While the Zeppole are frying, add a few tablespoons of powdered sugar to a large bowl. In batches, transfer the cooked/warm Zeppole to the bowl and dust with more powdered sugar. Toss until fully coated and then serve warm!

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