Italian Zeppole

Serves 12
Prep Time 25 min
Cook Time 10 min
These Italian zeppole are airy, sweet treats that blend all the best qualities of fritters and doughnuts into one delectable treat. They make a delightful addition to coffee time or dessert, perfect for sharing or indulging on your own.

Ingredients

  • 1 ¾ cups (440 mL) all-purpose flour
  • 1 tbsp (15 mL) granulated sugar
  • 2 tsp (10 mL) instant rapid-rise yeast
  • ½ tsp (2.5 mL) baking powder
  • ¼ tsp (1.25 mL) salt
  • 1 egg
  • 1 egg yolk
  • ½ cup (125 mL) milk, at room temperature
  • 2 tbsp (30 mL) melted butter
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) lemon zest
  • Vegetable oil
  • Icing sugar

Instructions

  • Step 1

    Whisk together flour, sugar, yeast, baking powder and salt. In separate bowl, whisk together egg, egg yolk, milk, melted butter, vanilla and lemon zest; whisk into flour mixture until dough starts to form.

  • Step 2

    On lightly floured surface, knead dough until smooth, adding more flour if needed for dough to come together. Transfer to lightly oiled bowl; cover with plastic wrap. Let stand for 60 to 90 minutes or until doubled in volume.

  • Step 3

    Lightly dust work surface with flour. Roll out dough into 6- x 4-inch (15- x 10-inch) rectangle, about 1 inch (2.5 cm) thick. Cut into 1-inch (2.5 cm) squares.

  • Step 4

    Fill straight-sided saucepan with enough oil to come 2 inches (5 cm) up side; heat over medium heat until oil registers 375°F (190°C) on deep-fry thermometer. Deep fry zeppole, in batches, for 2 to 3 minutes per side or until golden brown and cooked through; drain on paper towels. Roll in icing sugar.

Nutrition Facts

Per serving
Calories160
Fat7 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate21 g
Fibre1 g
Sugars7 g
Protein3 g
Sodium90 mg