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Zeppoli

Zeppoli

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Carmela Sagendorf

Italian fried bread dough is traditionally part of an Italian Christmas Eve celebration.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
  2. Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
  3. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
  4. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
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Reviews

diane o.
58
12/16/2006

3 C. self rising flour, 4T. sugar, 2 eggs, 1 C. milk and 1 lb. ricotta cheese...these are the ingredients for a truly awesome zeppoli batter!

LIZF217
39
12/20/2003

I couldnt believe my eyes when I saw this recipe on this site!! My family has made Zeppolis ever since I can remember!!! These are very good - they kind of taste like funnel cake balls!! YUM!!!!

SAMR
36
1/17/2004

Frustrating bit of information. You need a lot more than 1-1/2 cups of flour with 1 cup of water to form a dough you can knead properly prior to rising. Try 2-1/2 cups flour. 1 cup of water and 1-1/2 cups of flour is a sticky mess if that's what you want.