Zeppole
Pizza dough fried and sprinkled with sugar while warm make these Zeppole the perfect snack.
When I was growing up, periodically my Sicilian mother would make Zeppole. Imagine golden fried pizza dough that puffs up when it hits the hot oil and is abundantly sprinkled with sugar once it’s out of the frying pan. I mean fried dough, sugar I’m in. We would gather around the frying pan eagerly waiting for them to be finished, then we would fight over who would get the next one. If your lucky enough to have leftovers, the taste is even more spectacular the next day. The dough somehow absorbs the sugar and it’s more chewy. Either way it’s really good with a cup of coffee or tea.
What Are Zeppole
Zeppole is really popular in Italy on March 19th for the feast day of St. Joseph, which also happens to be Italy’s Father’s day. Sometimes you will see them called Zeppole di San Guiseppe. Â
Some variations call for making the dough and filling it with cream or a custard, or topped with powdered sugar. They generally are round balls of dough, however I grew up eating them in longer pieces. Here is some more info on Zeppole if you are interested in knowing more.
Why You'll Love Them
- Easy to make
- Bread lover’s dream
- Quick snack
Ingredients
Pizza dough – You can use store bought pizza dough, you will only need to use half of it unless you want to make a big batch.
Oil – Use vegetable or canola oil
Sugar – Regular granulated sugar
Instructions
- In a small bowl add 1/2 cup of granulated sugar and set aside.
- Let the pizza dough come to room temperature (follow the directions on the pkg). Slice the pizza dough into 1 inch strips using a pizza cutter or knife. Stretch the dough slightly.
- Pre-heat the oil in large skillet
- Add the pizza dough strips and fry on both sides until they are puffed up and lightly golden brown.
- Once they are browned, remove the dough from the stovetop to a paper towel lined plate.
- Sprinkle the hot fried dough with the granulated sugar.
Gluten-Free Option
This can be made with gluten-free pizza dough. Make sure it has a nice rise to it before cutting and frying. I have made it using the Trader Joe’s Gluten-Free pizza dough with success. Keep in mind it will not be as light and fluffy as regular pizza dough would be.
Storage
Store covered at room temperature and eat within a day.
Zeppole
Materials
- 1/2-1 ball Pizza dough, at room temperature (follow pkg directions) You only need half the dough unless making a big batch
- Vegetable or Canola Oil
- 1/2 cup Sugar, granulated
Instructions
- Divide the pizza dough in half. You probably won't need to use all of it unless you want a big batch.
- Let the pizza dough come to room temperature with a slight rise to it about 30 minutes. You can follow directions on the packaging if needed.
- Line a plate or platter with paper towels and put it by your stovetop.
- Place about a 1/2 cup of granulated sugar in a small bowl. Set it aside. You will use this to sprinkle over the fried dough.
- Add enough oil to lightly cover the bottom of a large frying pan.
- Using a pizza cutter or knife, slice the dough into strips about an inch wide. Remember they will puff up. You can adjust your dough width to your liking after the first few are done. So if you want them thicker than cut the dough thicker.
- Fry the dough until nicely browned and puffed up the flip over to brown other side.
- Once dough is puffed and browned on both sides, remove from oil and place on paper towel lined plate.
- Sprinkle liberally with sugar. Continue to fry the dough and sprinkle with sugar as it comes out of the pan.