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Imagine biting into a cloud of pure, doughy joy - that's 100% what you're in for with this classic pizzeria-style zeppole recipe!
Recipe tips tailored to what matters most to you:
Nope. you aren't going to make awesome zeppole without wheat. Sahhhwy.
Mix the dough up to 3 days ahead, stash it in an airtight container in the fridge, and let it slowly ferment until you're ready to fry.
Strain and save your frying oil once it's cooled, it's not heavily flavored and can be reused again within a couple weeks.
Air fry these at 350°F instead of deep frying, they still cook evenly and you skip the pot of hot oil altogether.
Instant yeast works fine in place of active dry yeast here, the dough will just double in size a bit faster than usual.
The success of your zeppole starts with the yeast activation. Water that's between 100-110°F (37-43°C) shouldn't be hot to the touch.
When mixing your dough, aim for a balance between too sticky and too dry. It should be soft and pliable but not stick to your hands like glue.
When forming your dough balls, try to keep them as uniform in size as possible. This makes for a better presentation and make sures they cook evenly.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Zeppole, Italy's answer to donut holes, are close cousins to Bomboloni but are generally smaller, and unfilled. This recipe is based on my father-in-law Nick's method for making them. He ran several pizzerias around New Jersey, and, like many do, made zeppole using pizza dough. This means that this traditional method of zeppole making is accidentally vegan. Not all Zeppole are vegan, of course, as many use more of a cream puff dough, which contains dairy and sometimes eggs.
Zeppole and funnel cake are a classic Italian treat for La Festa Di San Giuseppe (St. Joseph's Day), which is considered Italian Father's Day. But these crispy, doughy delights are a staple at just about all Italian, and Italian American carnivals and festivals. Served up in no-fuss paper bags with a snowy shower of powdered sugar, and they're enjoyed warm, right out of the bag.
If you are new here, you might not know that I have won countless awards for my vegan donut recipes. The rosewater toasted pistachio cake variation I make with my vegan apple cider donuts have been featured in the New York Times, and I have had my Korean donut twists featured on the Food Network. I am OBSESSED with the quest to perfect the art of donut making from around the world, so of course I worked long and hard to perfect these zeppoli to be an amazing addition to my growing collection of insanely-good vegan Italian recipes.
I am super-happy with how these came out. And as is a common occupational hazard with being a "donut chef" or whoever the hell I am, I had a pretty hard time stopping eating these!
These Italian donuts are as close to perfect as I think I can get them. Let's get frying!
Zeppole's are the best. It's amazing how something so simple, and with so few ingredients can taste so good. Crowd pleaser at the last gathering I had. Made two versions. One as written , with the powdered sugar, and a second with a powdered sugar an cinnamon ( just to add dome variety).
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🥰Why you'll adore this vegan zeppole recipe
✊ Vegan AF: Just like all of the vegan dessert recipes I share, this zeppole recipe is made without harming a single animal, or clogging up your body with cholesterol. They are still fried dough, but they are healthier than the non-vegan version, and no cute critters are harmed, and that's good enough for me!
🌡️ Perfect Dough Consistency: The key to the zeppole's irresistible texture is proper proofing time, and a perfectly dialed-in frying temperature. My recipe will help you NAIL perfectly cooked zeppole.
🍳 Air-Frying Works Here Too: If you don't want to deep fry, air frying at the sweet spot of 350°F (175°C) means each zeppole cooks evenly, turning golden without absorbing too much oil.
Tested and Approved Worldwide. Like all of the vegan recipes I share, this one's been shared with a global team of recipe testers who've had consistent success with it in their kitchens. You can trust it to work consistently anywhere on the planet.
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🌾Ingredients & substitutions
Water
I know you already know what water is, but here it's an essential ingredient worth mentioning. I mean, there is a reason why pizza places worldwide have water shipped in from Brooklyn and Hoboken! But don't let that scare you. This recipe works great with tap water wherever you are on the planet. Warm water acts as the perfect catalyst for activating the yeast. The temperature range of 100-110°F is crucial, as too hot can kill the yeast and too cool won't activate it properly.
Active Dry Yeast
Yeast, or lievito in Italian, is the heart of the zeppole's rise. It's a living organism that eats the sugars and releases carbon dioxide, creating those light and airy pockets we love. Part of the reason I like to bloom my yeast first in warm water is that it provides an opportunity to make sure the yeast is alive and active before you waste a whole bunch of other ingredients on a project that will never work. That's the same method I use for starting vegan pita bread dough too.
If you want to substitute instant yeast, that can work too. Instant yeast has finer granules and doesn't need to be dissolved in water first, so it starts working more quickly. This means the dough might double in size faster, potentially reducing the proofing time by about 10-15%. Keep an eye on the dough to ensure it doesn't overproof. This is the same style of yeast I love using for making vegan Msemen.
Sugar
Cane sugar, which Italians call zucchero, does more than sweeten the dough-it's also food for the yeast. As the yeast consumes the sugar, it produces gases that help the dough rise.
If you're looking for a less refined alternative, you can make these with coconut sugar, or palm sugar (which I use in tons of Southeast Asian desserts like Malaysian klepon, Filipino tupig, and bubur cha cha from Singapore). However, these more mineral-rich sweeteners will slightly darken the color of the dough.
All-purpose Flour
The gluten content of all-purpose flour is perfect for achieving the soft yet slightly chewy texture that makes zeppole so irresistible. Since this recipe is based on my father-in-law's version he used to make in his pizzerias, bread flour or 00 flour, which is finer and commonly used in Italy for pizzas and pastries, can be used, offering an even lighter texture.
Olive Oil
As is the case with vegan apple fritters, Peruvian picarones, and Malaysian cekodok pisang, a little fat in the dough helps zeppole avoid absorbing too much frying oil when cooking. Olive oil introduces moisture and fat, tenderizing the dough and adding a subtle flavor that complements the sweetness. If you're looking for an alternative, avocado oil, or sunflower oil work, providing a similar texture without altering the flavor profile too significantly.
Powdered Sugar
Not all powdered sugar is vegan. A lot of it is made using sugar refined using a bone char filtration system. If you want your zeppole to be completely vegan, use a plant-based powdered sugar like this one, which I also use to dust my vegan linzer cookies.
The powdered sugar melts slightly on the warm zeppole, creating a sweet coating. If you're looking to mix it up, you can coat these in cinnamon sugar (like I do for Mexican Buñuelos) and then fill them using a piping bag with some elderflower cream cheese frosting that you can find in my vegan pound cake recipe!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Filled Zeppole: You can stuff zeppole with so many great things! Vegan Nutella, Vegan Mascarpone, Vegan Ricotta Cheese (though if you make mine, hold off on the garlic in the recipes), or the blackberry topping I use for my vegan panna cotta are two rad choices you can inject these with using a bizmark tip on a pastry bag.
Pumpkin Zeppole: Looking for a killer dessert to serve on Thanksgiving or Halloween? Add a few tablespoons of pumpkin puree, and a generous sprinkle of either pumpkin pie spice or baharat to the dough. Toss the fried zeppole in cinnamon-sugar instead of powdered sugar, and you are all set!
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make perfect zeppole
Nail these Italian donuts on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Warm Water:
Gently heat water to 100-110°F (37-43°C).
Step Two
Dr. Bloom is in the Room:
Whisk in the active dry yeast and sugar, then let it sit for 5-10 minutes to activate the yeast.
Step Three
Mix Master:
Pour the awakened yeast mix into a bowl with the flour, olive oil, and salt. Stir until it's a shaggy, messy dough.
Step Four
On a Knead to Know Basis:
Move the dough to a surface with some oil on it and knead for roughly eight minutes, until it's smooth. If you have a stand mixer and are lazy like I am, mix it with your dough hook attachment on low speed for six minutes and save yourself the workout.
Step Five
Dough's Day Off:
Pop the dough into a large mixing bowl, lightly greased with olive oil, then cover it with a plate or a moistened kitchen towel. The dough should rest for 60-90 minutes, or until it doubles in size.
Step Six
Fry Guy
Heat your chosen oil in a deep pan over a medium flame until it hits 350°F (175°C), ready for some frying action.
You can use an air fryer instead if you like! The basket will need to be generously greased, and the air fryer should preheat to 350°F (175°C).
Step Seven
Roll Call
Break off small chunks of the dough, about 2-3 tablespoons each, and roll them into tight little dough balls. Give them a ten-minute rest on a tray that's either lightly floured or oiled.
Step Eight
Golden Moments
Fry or air fry the dough balls for 4-5 minutes, turning them until they're golden brown. Remove them from the hot oil with a slotted spoon or spider and let them chill on a wire rack, dripping off the extra oil.
Step Nine
Sugar Rush
While they're still warm, shower the zeppole with a generous bathing of powdered sugar. Or let them cool and plate them on a platter with hazelnut truffles.
💡Serving Ideas
Pairing your freshly made zeppole with the right dishes can turn a simple meal into a proper Italian feast. Start with a Vegan Italian Sausage sammy, simple to make with fried onions and peppers, a riff on my wife's fave lunch to have at work. Or smash a few zeppole after a warm bowl of escarole and bean soup.
What dessert (I mean, let's keep my killer vegan tiramisu that's made with espresso soaked vegan ladyfingers out of the equation for a sec) is better to follow up a bowl of pasta and vegan meatballs smothered in vegan bolognese or plant-based marinara with? I mean, if zeppole are not right for ya, I'm not really sure why you are reading this!
👉Top tips
- Precision in Temperature: The success of your zeppole starts with the yeast activation. Water that's between 100-110°F (37-43°C) shouldn't be hot to the touch. Warm tap water should do it. It should just feel like warm (not scalding) bath water. Similarly, keeping your oil at a steady 350°F (175°C) when frying guarantees that perfect golden hue without soaking up too much oil. The best way to ensure the oil stays in that range is to use a frying thermometer or a thermostatic counter top deep fryer.
- Dough Consistency Matters: When mixing your dough, aim for a balance between too sticky and too dry. It should be soft and pliable but not stick to your hands like glue. If the dough feels too wet, add flour a tablespoon at a time until it reaches the right consistency. This ensures your zeppole are light and airy inside.
- Rest and Rise: Don't rush the dough's resting time. Allowing it to double in size (bulk ferment in a warm, draft-free spot, and letting it rest for 10 mins before frying once formed is crucial for developing flavor and texture. If your kitchen is on the cooler side, a turned-off oven with a pan of boiling water placed on the bottom rack offers an ideal environment for rising.
- Uniformity is Key: When forming your dough balls, try to keep them as uniform in size as possible. This makes for a better presentation and ensures they cook evenly, preventing some from being doughy inside while others are overcooked.
🤷♀️ Recipe FAQs
Store them in an airtight container at room temperature for up to 24 hours. For best results, reheat them briefly in a warm oven, and dust them with fresh additional powdered sugar before serving. Zeppole stored for longer than that tend to get "bready" and stale.
The oil from these donuts will not be heavily flavored from this project, so it can be reused.
A few fried food projects I recommend if you have some extra oil on hand are Tempe Mendoan, Bakwan Sayur, Vegan Fried Chicken, Thai Spring Rolls, and crispy Onion Bhaji.
If you aren't going to use the oil within 24 hours, strain it through a fine mesh strainer or a frying oil filter paper to remove debris, cool it completely, and store it in an airtight container in a cool, dark place. Use the oil within a couple of weeks, but remember that reusing oil more than a few times is unhealthy
You can prepare the dough up to 3 days ahead of time! Once mixed, immediately place the dough into an airtight container with a few inches of room at the top to allow for expansion and let it slowly ferment in the refrigerator. When you are ready to fry the zeppole, allow it to come to room temperature for 1 ½ hours before forming and frying.
This process, know as retarding the dough, is a great way to deepen the flavor of the dough through longer, slower fermentation.
Neutral oils with a high smoke point, like canola, vegetable, or sunflower oil, are ideal for frying zeppole, ensuring a crispy exterior without any added flavor. Some people like the flavor of peanut oil for frying, but most pizza places don't fry in peanut oil as peanuts are a common allergen.
Use a frying thermometer to check the oil's temperature, or drop a small piece of dough into the oil; if it bubbles and rises to the surface, the oil is ready.
✌️My faves to serve with this:
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Pizzaria-style Zeppole (without dairy)
Ingredients
- 1 cup water 100-110 degrees
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 ¼ cups all-purpose flour
- 4 teaspoons olive oil
- 1 teaspoon salt
- Canola oil vegetable oil, or sunflower oil for frying
- powdered sugar
Instructions
- Warm up water to 100-110°F (37-43°C). Mix in active dry yeast and sugar, letting it bloom for 5 minutes.
- Stir the yeast mixture into a bowl with the flour, olive oil and salt. Mix until a shaggy dough forms.
- Transfer the shaggy dough onto a lightly oiled work surface and knead for about 8 minutes, until a smooth dough forms. Or you can mix it in a stand mixer with a dough hook for 6 minutes on low speed.
- Transfer the dough to a greased mixing bowl and cover it with a plate or a damp kitchen cloth for 60-90 minutes until it doubles in size.
- Heat oil to 350°F (177°C) in a deep pan over medium heat for frying.
- Tear off small portions of the risen dough (about 2-3 tablespoons in size), rolling them into balls. Let the dough balls rest on a lightly floured or oiled tray for 10 minutes.
- Fry the dough balls in the hot oil for about 4 minutes, turning them occasionally until golden. Lift them out with a slotted spoon, transfer them to a wire rack to cool and let the excess oil drip off.
- While still warm, coat the zeppole with a generous dusting of powdered sugar. Serve warm for maximum magic.
Notes
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Dipti says
This looks amazing!
hg says
Zeppole's are the best. It's amazing how something so simple, and with so few ingredients can taste so good. Crowd pleaser at the last gathering I had. Made two versions. One as written , with the powdered sugar, and a second with a powdered sugar an cinnamon ( just to add dome variety).
SD says
How do you make the filling? Didn’t see it on the zeppole recipe.
Adam Sobel says
It is my Mascarpone recipe, which is linked to in the blog post, or you can just do a search for it. You can fill these with cocowhip and other fun stuff too.