Italian Fried Dough Zeppole

Name: Italian Fried Dough Zeppole
Prep time: 22 min
Cook time: 16 min
Total time: 38 min
Yield: 24 servings
Ingredients: 1 1/4 cup all-purpose flour; 2 tablespoons granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon fine salt; 3 tablespoons cold unsalted butter (substitute vegetable shortening); 3/4 cup warm whole milk (can swap for oat milk for dairy-free); Vegetable oil for frying (about 1-inch depth); Powdered sugar for dusting

By Emma

Certified Culinary Professional

Published on 02 February 2026 • Recipe tested & approved

A rustic take on fried dough balls with slight sweetness and crisp golden crust. Flour, sugar, baking powder, salt mixed with cold butter creates a flaky base. Warm milk brings dough together. Fried in hot oil till puffed and golden. Dust with powdered sugar just before serving. Takes about 35 minutes total, yields two dozen pieces. A simple, quick snack with an old-school Italian street food vibe. Oil temp crucial. Dough sticky yet manageable, signals right hydration. Warm oven finish keeps texture crisp and warm without sogginess. A playful dough ball, forgiving but watch browning closely.

Prep: 22 min

Cook: 16 min

Total: 38 min

Servings: 24 servings

#Italian #fried dough #snack #street food #sweet dough #quick recipe

Some doughs demand finesse. Others, rough honesty. This fried dough ball brings simple ingredients into a crispy puffed snack with contrasting soft inside and golden crust. Flour and butter form that rich base; warm milk pulls it all together. No yeast fuss— baking powder gives gentle lift. Hot oil, not too violent, because burnt outsides hide raw center is a rookie trap. The smell of frying dough, slightly sweet, inviting; crisp sounds of crust breaking give proof. I’ve tweaked resting time to keep dough from getting too tacky and oil temperature to hit the spot. Keep batches small—crowded oil saps heat, soggy results guaranteed. Dusted with powdered sugar, these are little bites of nostalgia—fun-sized and finger-licking. Tried oat milk once to lovable results; stiffer dough, but still puffed up. The kitchen smells like a cozy Italian street vendor’s alley.

Ingredients

1 1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
3 tablespoons cold unsalted butter (substitute vegetable shortening)
3/4 cup warm whole milk (can swap for oat milk for dairy-free)
Vegetable oil for frying (about 1-inch depth)
Powdered sugar for dusting

About the ingredients

Butter temperature matters. Too warm, blends into flour and loses that flaky texture; cold butter chunks create pockets that fry into crispy layers. Vegetable shortening works as a neutral substitute if butter unavailable. Milk must be warm, not hot, or it kills baking powder’s leavening power early; dairy-free milk works with minor texture changes—oat milk gave me a chewier bite. Oil height is crucial: about an inch in a shallow heavy pan keeps dough half-submerged, frying efficiently without soaking oil. Cooking spray or lightly oil spoon for dropping dough prevents stubborn sticking; dry spoons equal dough left behind, wasted and messy. Powdered sugar over regular granulated at end is better—they melt into surface for subtle sweetness without grainy crunch. Don’t overdo sugar in dough; frying carries enough flavor. Always sift flour to avoid lumps; baking powder wakes up smoother in aerated flour.

Method

Set oven to low warm, about 160-170°F. Place wire rack on baking sheet. Prevents soggy bottoms, keeps dough oxygenated while waiting.
Whisk together flour, sugar, baking powder, and salt in large bowl. Make sure to sift or aerate it for lightness—no clumps hiding.
Cut cold butter into small cubes. Use pastry cutter or fingers to work it into flour mix. Look for pea-sized lumps—too much warmth, butter melts or blends in, ruining texture.
Pour warm milk slowly into flour mixture. Stir with spatula until shaggy dough forms. Sticky but holds together—that’s right. Avoid overworking or dough turns tough.
Cover with damp cloth. Rest 15-20 minutes. Allows hydration, gluten relaxes. Dough should remain soft, slightly tacky to touch.
Heat vegetable oil in small heavy skillet to about 345-355°F. Use deep fry thermometer or test with small dough piece—it should bubble immediately and float up.
Lightly grease tablespoon measure with cooking spray or oil to prevent sticking. Scoop heaping tablespoon of dough. Loosely shape, but no tight packing. Drop gently into oil.
Cook about 50-70 seconds total per side. Flip gently halfway through with slotted spoon. Balls puff, develop evenly golden color from tan to amber.
Work in batches not to crowd pan; oil temp drops fast causing greasy dough. Drain on wire rack over baking sheet, not paper towels—better airflow keeps crust crisp.
Keep cooked zeppole warm in oven set earlier. Makes frying all uniform temperature and ready to serve hot.
Dust generously with powdered sugar when serving. Offers sweet contrast to warm fried dough. Can sprinkle cinnamon mixed with sugar if you want a twist.
Expect some variation in puffiness and size—hand-formed dough, not precise shapes. Perfectly imperfect.

Cooking tips

No rush. Dough resting lets hydration link flour fully, so fry balls puff not dense. Sticky dough is right texture—too stiff equals dry inside; too wet and it splatters in oil. Heat oil gradually watching thermometer; rapid heat changes cause uneven cooking. Drop dough gently, don’t pack tightly in the pan. Flip carefully—a sharp turn with slotted spoon, listen for gentle bubbling sound, golden color developing, not burnt. Drain on wire rack instead of paper towels keeps crust crisp by letting steam escape; paper traps moisture and sogginess sets in fast. Warm oven holding area prevents cooled, heavy bites. Work in batches to maintain oil temp and dough moisture. Dust with powdered sugar only at serving, avoids dissolving or melting sugar prematurely. Slightly staggered rest times on dough balls can help avoid overcrowding. Watch edges and bottom color closely—deep amber means overdone, pale means undercooked inside.

Chef's notes

💡 Butter cold, cut in cubes. Warmth kills flaky texture. Pea-sized lumps key– too warm means melted butter blending in, ruins layers. Vegetable shortening works good if butter missing. Dry butter chunks fry into crisp layers, no soggy bits.
💡 Warm milk, not hot. Hot milk kills baking powder lift early, tough dough outcome. Pour slow, mix till shaggy dough forms. Sticky but holds– don’t overwork else tough. Cover damp cloth rest 15-20 mins. Gluten relaxes, hydration sets; crucial for texture– slightly tacky means right balance.
💡 Oil at 345-355°F. Use deep-fry thermometer or test small dough chunk. Bubbling and floating first sign. If oil too cool, greasy soggy; too hot burns outside raw inside. Keep batches small so oil temp stays steady. Oil depth about 1 inch in shallow pan– half-submerged dough fries evenly without excess oil absorption.
💡 Scooping dough with greased spoon or spray prevents sticking. Loose shaping only; no tight packs. Drop gently, listen for gentle bubbling, not violent splatter. Flip after 50-70 seconds per side with slotted spoon. Watch color change from tan to golden amber slowly, signals doneness.
💡 Drain fried zeppole on wire rack over pan, not paper towels. Papers trap steam, soften crust fast. Keep cooked ones warm in low oven 160-170°F on wire rack to keep texture crisp and warm. Dust with powdered sugar at serving only. Granulated sugar clings grainy–powdered melts for subtle sweetness.

Common questions

Why is my dough sticky or dry?

Sticky is okay, means hydration right. Dry means flour too much or resting too short. Adjust milk temp and timing. Prevents dense fried balls. Rest longer if needed for soft dough.

Can I use oat milk or dairy-free milk?

Yes, oat milk works but dough stiffer, fluff less. Minor texture tweak only. Butter substitute vegetable shortening if no butter, changes crispness slightly but works fine. Avoid hot liquids– ruin lift.

My fried dough absorbs too much oil, soggy inside?

Oil temp too low usually. Slow heat, not instant hot. Fry in small batches so oil stays hot. Dough loose shaping helps. Don’t crowd pan. Drain on wire rack, no towels. Keep oil depth about 1 inch.

How to store leftovers?

Keep in airtight container, room temp okay for a day or two. Reheat in warm oven on rack, not microwave to save crispness. Avoid fridge or soggy sets in. Freezing possible; thaw and reheat crisp oven.